Tasty Fall Turnips in the Kitchen: Simmered, Salads And More


| 9/2/2020 9:11:00 AM


With many fall crops yielding such bountiful greens, such as spinach, kale, mustard and turnips, sometimes consuming them all before they expire can be a challenge. A certain amount of crop yield may be specified for canning or distribution. Yet a portion of the harvested greens may be set aside for you and your family to enjoy.

Many are familiar with these very tasty and versatile greens. Yet, when it comes to preparing turnips for consumption, it doesn't matter if you're a gourmet expert or if you've just fallen off the turnip truck, so to speak — good recipe tips are always welcomed.

Here are a few tasty tips when incorporating turnips in recipes and for planting these delightful greens during fall. A basic rule of thumb is to use turnip greens as you would other versatile greens, such as spinach and to use turnip roots as you would a versatile root like potatoes.

Seasoned and Simmered as a Side

1. In a large pot, add enough water to cover about half the volume of turnip greens. Allow the greens to reach a gentle boil. Then turn heat to low or off.

2. Drain the water, leaving only about half an inch at the bottom of the pot. Add a splash of olive oil, combined with a medley of seasonings such as salt, pepper, garlic, onions, dill and/or tarragon, or other fresh or dried herbs.



3. Cover with lid and allow to simmer for 3 to 5 minutes or until desired tenderness is reached. Then, turn the heat completely off and let stand covered until ready to serve.



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