white bean and collard green spaghetti with lemon and turnips
- PREP TIME
- COOK TIME
- 2 Tablespoons extra virgin olive oil
- 2 garlic scapes, diced (can sub with garlic cloves)
- 1/4 teaspoon crushed red pepper flakes
- 1 (15 ounce can) white beans, drained
- 1 bunch of collard greens (about two cups) ribs removed and thinly sliced
- grated zest of 1 lemon
- 2 Tablespoons lemon juice
- Coarse salt
- 12 ounces spaghetti
- 2-3 small turnips, thinly sliced
- 1/4 cup fresh dill, minced
- 1/4 cup freshly grated parmesan cheese
- salt and pepper to taste
- Olive oil for serving
- Heat the oil in a large skillet over medium heat. Cook the garlic and pepper flakes until tender, about 1 minute. Add white beans and collard greens and cook, stirring often until the beans are lightly browned and the collards are bright green and tender. About 5 minutes. Grate the lemon zest and drizzle in the lemon juice. Sprinkle with coarse salt. Remove from the heat.
- Bring a large pot of lightly slated water to a boil. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid.
- Add the pasta to the skillet with the beans and greens, tossing to coat. Add the reserved pasta water to adjust consistency. Divide pasta between plates and top with the sliced turnips, dill, and parmesan cheese. Sprinkle with salt and pepper to taste and drizzle with a touch of olive oil. Enjoy warm or at room temperature.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
*Taste test as you go
Kohlrabi, Turnip, and Radish Carpaccio
Serves 4 (first course)
1 large green kohlrabi, peeled
1 medium Japanese turnip, peeled
1 medium watermelon radish, peeled
1/4 cup cilantro leaves
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon pink peppercorns
Using a slicer, cut the kohlrabi, turnip, and radish into paper-thin slices. Lay the slices on a serving platter. Scatter the cilantro leaves over the slices, then drizzle with the lemon juice and the oil. Sprinkle the peppercorns and a large pinch of salt over the dish and serve.
Butter braised hakurei turnips and French breakfast radishes
- 4 c water
- 2 c petit hakurei turnips, halved
- 2 c French breakfast radishes, halved
- ¾ c butter
- sea salt
Clean turnips and radishes by removing roots and stems, reserve green leaves.
In a small saucepan bring water to a simmer. Season lightly and add radishes. Maintaining an active simmer, add butter and cook until turnips are crunchy but not raw and butter has cooked into the water making a nice sauce. Add some of the green radish leaves, they will quickly wilt in the warm sauce. Season with additional sea salt to taste.
- See more at: http://www.jennlouis.com/recipes/butter-braised-hakurei-turnips-and-french-breakfast-radishes-darigold/#sthash.B6M8nrFA.dpuf
See more at: http://www.jennlouis.com/recipes/butter-braised-hakurei-turnips-and-french-breakfast-radishes-darigold/#sthash.B6M8nrFA.dpuf
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Daniel “Chino” Parilla’s Braised Hakurei Turnips
6 Hakurei turnips, tops removed
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce
Trim turnips and peel with a vegetable peeler. (1) Cut the turnips into sixths and (2) place them in a saucepan with the remaining ingredients. (3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve with steamed or roasted fish.
fresh turnip green cacio e pepe pasta with baby hakurei turnips & pear salad
1 Bosc Pear
1 Bunch Baby Harukei Turnips with Tops
1 Bunch Parsley
2 Teaspoons Whole Black Peppercorns
3 Tablespoons Salted Butter
10 Ounces Fresh Turnip Green Pasta
2 Tablespoons Grated Parmesan Cheese
2 Tablespoons Grated Pecorino Cheese
Prepare the ingredients: Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Cut the lemon into quarters and remove the seeds. Peel the pear and cut into quarters, then core and slice into ¼-inch thick pieces. Squeeze the juice of 2 lemon wedges over the pears to prevent them from browning. Roughly chop the green tops of the turnips, then slice the turnip bottoms into ¼-inch thick half circles. Pick the parsley leaves off the stem
Crack the peppercorns:Using a spice grinder or the bottom of a heavy pan, crack theblack peppercorns in small batches (10 to 15 at a time) until they resemble a coarse grind
Make the vinaigrette & salad: In a small bowl, squeeze the juice of the remaining lemon wedgesand season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. In a separate bowl, combine the pears, cut turnip bottoms, parsley leaves and some of the vinaigrette (you may have extra vinaigrette). Season with salt and pepper and toss to thoroughly coat.
Prepare the pasta sauce:In a large pan, combine thebutter, 2 tablespoons of olive oil,¼ cup of water and as much cracked black pepper as you’d like (depending on how peppery you’d like the dish to be). Heat on medium for 30 seconds to 1 minute, or just until the butter melts, breaking apart the butter with a spoon to help it melt faster. Remove from heat and set aside (you’ll reheat it later)
Cook the pasta: Once the water is boiling, add the fresh pasta. Cook 3 to 5 minutes, or until the pasta floats and is al dente (tender but stillhas a bite). Reserve at least 1 cup of pasta water and drain thoroughly.
Finish the pasta:Reheat the pan with the pasta sauce on medium until hot. Add the cooked pasta and turnip greens and mix to thoroughly combine. Stir in all but a pinch of both the Parmesan and Pecorino cheeses (reserve the rest for garnish). Then, gradually add up to1 cup of pasta water to create a creamy consistency. Cook for 1 to 2 minutes, or until well-combined and the greens are wilted. Season with salt and pepper and remove from heat. To plate your dish, divide the pasta between 2 bowls and garnish with the remaining cheeses. Enjoy!
blue hill at stone barns’ greenhouse salad with hakurei turnips
Serves: 4 Blue Hill
1 tablespoon fresh lemon juice
1 teaspoon sherry vinegar
1⁄2 teaspoon white balsamic vinegar
1⁄2 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
16 small Hakurei turnips (or red radishes), thinly sliced
1 fennel bulb, thinly sliced
1 sweet-tangy apple, such as Gala, cored and cut into 16 slices
4 Seckel pears (or 1 small Bosc pear), cored and cut into bite-size wedges
4 cups mixed baby greens
1⁄4 cup diced dried apricots
1⁄4 cup shelled pistachios
To make the dressing, whisk together lemon juice, sherry vinegar, balsamic vinegar, and mustard in a small bowl. Slowly whisk in oil until the dressing thickens. Season with salt and pepper to taste, if desired.
Place turnips and fennel in a medium bowl along with apple slices and pear wedges. Toss with half of the vinaigrette. Place baby greens in a large salad bowl. Toss with remaining half of vinaigrette. Add dressed turnip mixture, apricots, and pistachios. Gently toss to mix, season with salt and pepper, and serve.
Honey Glazed Baby Hakurei Turnips with Apples
Delicate, mild-flavored baby turnips are glazed with honey and paired with apples to highlight their already sweet taste.
Author: three beans on a string, adapted from Bon Appetit
- 2 bunches baby hakurei turnips, trimmed, greens reserved
- 3 apples, peels left on, cored & sliced into chunks about the size of the baby turnips
- 2 Tablespoons olive oil
- 3 tablespoons honey
- ½ teaspoon Kosher salt
- Place turnips and apple chunks in a large skillet; add water to cover turnips and apples halfway.
- Add olive oil, honey, and salt; bring to a boil.
- Cook 3-4 minutes until apples are soft - remove apples.
- Continue cooking baby turnips until liquid is syrupy and turnips are tender, about 10 minutes.
- Add apples back to the skillet. Toss apples and turnips in the syrupy liquid.
- Add turnip greens to skillet and cook over medium heat until just wilted, about 2 minutes.
Glazed Hakurei Turnips
- 3 bunches baby hakurei turnips, baby turnips, or red radishes (about 2 pounds), trimmed, greens reserved
- 1/4 cup (1/2 stick) unsalted butter
- 3 tablespoons sugar
- Kosher salt
- Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy. Return turnips to pan and stir to coat well.) DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature. Rewarm before continuing.
- Add turnip greens to skillet and cook over medium heat, stirring occasionally, until just wilted, 2–3 minutes. Season with salt.
Roasted Hakurei Turnips with Israeli Couscous Salad
(makes 3-4 servings)
1 bunch hakurei turnips with fresh-looking greens
1 cup Israeli couscous
1 garlic clove, minced
pinch of optional red chili flakes
1/4 cup chopped red onion
juice from half a lemon
4-5 tablespoons extra-virgin olive oil
salt and pepper to taste
Preheat oven to 425 degrees. Trim radishes from greens leaving a small stub of the stems attached. Wash both well to remove dirt. Halve each turnip, keeping the long tails intact. Finely chop the greens.
Toss the turnips with 1-2 tablespoons of olive oil, pinches of salt and pepper, and the optional chili flakes. Place flat side-down on a roasting pan. Roast for 5-10 minutes, or just until the bottoms are lightly browned. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous. Continue to boil for 8-10 minutes until couscous is tender. Drain.
Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic. Once fragrant, toss in the leaves and a pinch of salt and pepper. Sautee until just wilted, 1-2 minutes. Transfer to a bowl and let cool.
Combine the chopped onion with the cooled couscous and greens. Add fresh lemon juice, an extra tablespoon or so of olive oil, and salt and pepper to taste. Serve with the roasted radishes on top.