My FOODILY app did it again! I typed in “turnips” in the Search box and found a great recipe from Williams-Sonoma. It called for savoy cabbage, but I had green cabbage so I used that instead. It went great with my Garlic Mashed Potatoes and Radishes!
Savoy Cabbage and Turnips
Curly-leaved savoy cabbage, turnip and carrot are combined in this simple sauté of autumn vegetables. The combination makes an ideal bed for seared duck breast.
- 2 Tbs. unsalted butter
- 1 turnip, peeled and cut into 1/4-inch cubes
- 1 carrot, peeled and cut into 1/4-inch cubes
- 1 head savoy cabbage, about 2 lb., quartered,
cored and sliced crosswise into strips 1/4
inch wide (I used green cabbage)
- 3/4 cup low-sodium chicken stock
- Coarse salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh flat-leaf parsley (I used kale)
In a large saucepan over medium-high heat, melt the butter. Add the turnip and carrot and sauté until lightly browned, about 7 minutes. Add the cabbage (and kale) and sauté until wilted, about 2 minutes. Stir in the stock, reduce the heat to medium-low and cook, uncovered, until the cabbage is tender and most of the cooking liquid has evaporated, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve immediately. Serves 6.
Adapted from Williams-Sonoma, Entertaining, by George Dolese (Oxmoor House, 2004).
- Brown Butter and Maple Glazed Turnips (veggiesfromthefarm.wordpress.com)
- Southern Greens and Turnip Custard (veggiesfromthefarm.wordpress.com)
The turnips from a week or so ago were still in my refrigerator. I had to use them! Luckily, they were still nice and fresh thanks to the green bags I recently bought.
While on Facebook a week ago, an app caught my attention. I joined “Foodily” and found some unusual recipes! I put an ingredient in the search box, this time it was “turnips”, pressed SEARCH and found this recipe for Brown Butter and Maple Glazed Turnips by The Kitchn. The app is great. I have it on my phone so when I get a moment, I can search recipes and save them by pushing the “FAVE” button.
What would go with this dish? I had some pork loin in my freezer that was calling out to me! Rummaging through my spice cabinet, I found Pampered Chef’s Smoky Applewood Rub that was given to me at Christmas. This sounded like a good combination. But how do I use it? I found this recipe but excluded the sweet potato since I had a starch side dish.
It was yummy! The salad on the side came from Farmer Z as well – mesclun salad mix.
This turnip custard recipe looked so odd I had to try it. Here are the pretty turnips from my box this week.
To go with it, I made Sandy’s Southern Greens. Here are most of the ingredients ready to go.
Then I microwaved the bacon instead of pan-frying because I love how crispy it gets.
I used the bacon grease to sauté the onions.
Then added the rest of the ingredients and voila! Much more flavor than other greens recipes.
A real Southern meal!