I came up with this recipe a few years ago when we were inundated with turnips from the garden. There must have been 50 turnips, all ready for harvest at the same time. I learned my lesson. Now, I plant a short row of turnips and replant as I use them, so we have only a few turnips needing to be used at any one time.
Sautéed Turnip with Greens
1/2 Tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 medium turnip with greens,
Cut the end and top from the turnip. Discard end and set the greens aside. Peel the turnip and cut into slivers, or do a fine dice. Cut the greens from the turnip top and discard the top. Strip the tender greens from the tough part of the stems. You can just pull and strip them off with your hand in one fluid motion. Discard the stems. Hold the greens in a bunch on the cutting board and cut into long strips.
In a medium size skillet, heat the oil on medium heat until it swirls freely in the pan.* Add the garlic and cook until golden brown and crispy. Add the white part of the turnip and cook until tender and edges are browned. This only takes a few minutes. Add the greens to the pan and cook until partially wilted. Add more oil if needed. Be sure to flip the greens and stir in the garlic and turnip so they don’t burn on the bottom of the pan.
Add the salt and pepper. Continue cooking until the greens are fully wilted. They are especially tasty if you let the greens brown slightly. At this point, the dish is ready to serve. It holds well if you need to prepare other courses. Just turn the burner off and cover the pan. Let it sit on the burner to stay warm.
Serves 2-3 people.
*You may have noticed that I always mention heating the oil in the pan before adding the ingredients. This is an important step. Foods cook differently if they heat up along with the oil and it will change how the dish turns out. Also, some foods make stick to the bottom of the pan if they heat up along with the oil. You must, however, not let the oil get so hot that it smokes or it will burn your ingredients. Oil at the preferred temperature has a nice glossy flowing look to it as it swirls around the pan. It will also easily move around the pan and cover the entire bottom with ease.
I posted a picture of these scones and had several requests for the recipe. I had to type it up to include my alterations as I never prepare a recipe without making some changes. I figure, I know what I like so why not adjust the recipe accordingly?
2 cups flour
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
6 Tablespoons butter, chilled
1/3 cup cranberries, finely chopped
1/2 cup buttermilk (I substitute regular milk or almond milk with a splash of white vinegar)
1 Tablespoon orange zest, freshly grated
1teaspoon vanilla extract
Preheat oven to 400 degrees.
In a large bowl, sift together the flour, sugar, baking powder and soda. Use a pastry cutter to cut in butter until the mixture resembles coarse crumbs. The butter melts during baking and allows air spaces for a soft interior texture. Stir in the chopped cranberries. The dough may require a bit of kneading to come together. Knead as little as possible, so you don’t melt the butter and lose the air spaces.
Pat dough into an 8 or 9 inch diameter circle on a greased cookie sheet. Score the circle into 8 wedges with a serrated knife, or adjust the size and number of wedges as desired.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes and move to a serving dish. Frost (or not!) when mostly cool.
1/2 cup powdered sugar
1 Tablespoon butter, melted and slightly cooled so it doesn’t melt the sugar
1 Tablespoon maple syrup
Mix above ingredients together. Add more sugar to thicken, or more syrup to thin. The ratio may need to be changed slightly, depending on the temperature. Spoon mixture evenly over scones and frost with a butter knife.
I was looking for a coffee cake recipe that didn’t require butter. I couldn’t find one so I adapted my old standby muffin recipe. The cake turned out to be exactly what I had in mind.
Muffin recipe transformed to cake follows. Double the recipe above so there is sufficient volume for a Bundt pan. Preheat the oven to 375 degrees. (I made adjustments to the time and temperature to accommodate a cake. )
First, combine the wet ingredients:
1 cup brown sugar
1 cup liquid-I used vanilla almond milk
2/3 cup oil
2 teaspoons vanilla
Whisk the above ingredients until thoroughly combined.
Sift together the dry ingredients.
2 1/3 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
Add to wet ingredients and stir just until mixed. Then I greased a Bundt pan and added chopped walnuts to the bottom of the pan. Approximately 1/2 cup.
Then I folded the following into the batter.
1/2 cup shredded coconut
1/2 cup chopped walnuts
Pour the batter into the pan. Place in oven for approximately 45 minutes. Remove from oven when toothpick comes out clean. Cool for 5-10 minutes. Turn cake out onto a large plate. Allow cake to cool completely.
You could consider the cake done at this point. I decided to add an orange glaze. To do this I mixed together the following:
Juice of 1/2 an orange
1 teaspoon orange zest
1/2 cup confectioners sugar
Blend these three ingredients to desired consistency. Add more juice if you want to thin the glaze. Add more sugar to thicken.
Use a spoon to drizzle the glaze over the cooled cake.
And you are done! Enjoy the cake with a scoop of ice cream on the side, or just with a warm cup of tea.