What are some great ways to cook turnips?
- Turnips work wonderfully à la Matignon. Matignon cooking features vegetables that have been cut to a uniform size for use as a complement in a variety of fried and braised
- Pickled turnips. The crisp texture and sweet flavor of a turnip make for a great pickle.
- Turnips and fried eggs.
- Salad turnips.
- Make a gratin.
- Steamed turnips.
- Mashed turnips.
How do you cook Paula Deen turnip greens?
In a 3-quart saucepan, melt 2 tablespoons of the butter and/or bacon grease (optional) over medium-high heat.
Add the onion and sauté until it begins to soften, about 3 minutes.
Add 1 quart water and the pig tail and House Seasoning.
Bring to a boil, cover, then reduce the heat and allow the meat to cook for 2 hours.
How do you get the bitter taste out of turnip greens?
Use salt on your turnip greens. Salt eases the bitterness of turnip greens and helps to retain a little crispness in the vegetable. Just a dash of salt will suffice. If you are incorporating turnip greens into Asian dishes, use soy sauce to take out some bitterness.
How do you prepare turnip greens?
Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.
Can you eat the stems of turnip greens?
They are high in nutrients and low in calories. Both the root and the leaves of the turnip are edible, but turnip greens refer specifically to the stem and leafy green part of the plant. A group of cruciferous vegetables, including turnip greens, all earn the highest possible score of 1,000 points.
How long do you soak turnip greens?
I fill my kitchen sink with cool, clean water, then completely immerse the leaves in the water. I let them soak for about 15-20 minutes to let any grime sink to the bottom, then carefully remove the leaves and drain the water. The center stem of a turnip green leaf is very tough. You want to remove this before cooking.
What meat goes with turnip greens?
Turnip greens—like collard greens and mustard greens—are usually cooked with ham or pork. This version contains salt pork, but you could use another kind of pork cut—bacon, streaky bacon (pork belly), ham hocks, hog jowl, smoked pork chops, or similar meat.
How do you make bitter greens taste better?
Mellow the bitter flavor with a sprinkle of salt on endive or radicchio, or include anchovies or cured meat (like bacon, pancetta, or proscuitto) along with mustard, beet, or collard greens. It eases an otherwise assertive bite into a tame, pleasant flavor.
How do you clean and cook turnip greens?
Part 1 Preparing the Turnip Greens
- Wash the greens. Rinse the turnip greens under cold, running water, scrubbing them gently with your fingers.
- Remove the stems. Cut the stems off at the base of each leaf using a sharp knife.
- Tear apart the leaves.
- Sprinkle with lemon juice.
Which is better turnip greens or collard greens?
Collard greens taste somewhat more bitter than turnip greens which tend to be sweeter. Turnip greens are also smaller and more tender than their cousins, collards. Turnip greens are a good source of vitamin A, foliate, vitamin C, vitamin K and clacium. Turnip greens are also high in lutein, an antioxidant.
Are turnip leaves poisonous?
Many plants are raised for their edible greens, roots or sometimes both. In some cases, however, the leaves are potentially poisonous, such as parsnip (Pastinaca sativa) leaves, which may cause reactions with skin such as blistering. Turnip (Brassica rapa) leaves are not poisonous.
What do turnip greens taste like?
Both turnip greens and the white roots from the turnip plant have a pungent flavor similar to raw cabbage or radishes. Their taste is also described as being similar to that of mustard greens, both having a signature sharp, spicy flavor.
How do you pick a turnip?
Choose small turnips, which will be the youngest, with the sweetest flavor and best texture. They should be heavy for their size and firm, without any nicks or cuts. If the greens are attached, they should be brightly colored and fresh.