Turnips are most often prepared by cooking them in boiling water. You can season these vegetables in a variety of ways, but the simplest way is with butter, salt, and pepper. Here's an easy way to season this vegetable.
Ingredients
For 4 servings
- 340 gr radish
- 1 - 2 tbsp (15 - 30 ml) lemon juice
- 1 tbsp (15 ml) butter or olive oil
- Salt and pepper, to taste
Step
Part 1 of 3: Preparing the Radish Vegetables
Step 1. Wash the vegetables
Rinse the turnip greens under cold running water, rubbing the vegetables gently with your hands.
- Dry the leaves using a vegetable drying container, pat dry with a clean paper towel, or spread the vegetables on a clean paper towel and allow them to air dry.
- You can also clean the vegetables by letting them soak in a clean bowl or dishwasher filled with cold water for a few minutes to remove any stubborn dirt. Rinse quickly under running water before drying the vegetables.
Step 2. Remove the vegetable stalks
Cut the stems at the base of each leaf using a sharp knife.
Check the leaves again as you work. If any leaves are damaged or wilted, throw them away
Step 3. Tear off the leaves
Use your hands to tear the leaves into small pieces.
- Each piece of leaf should measure about 1.2 cm.
- You should have about 12 bowls (3 lt) of shredded turnip greens.
- If desired, you can also roughly chop the radishes with a sharp knife, as well as tearing them by hand.
Step 4. Drizzle with lemon juice
Drizzle the turnip greens with a little lemon juice, shaking gently with your hands to mix the vegetables.
Leave the turnip greens for at least 5 minutes. Lemon juice helps activate the myrosinase enzyme in vegetables and increases the formation of isothiocyanates. In short, lemon juice prevents vegetables from wilting and also increases their nutritional benefits
Part 2 of 3: Cooking Radish Vegetables
Step 1. Boil water in a Dutch oven
Half fill the Dutch oven with water and add a pinch of salt. Let the water boil over medium to high heat.
- A Dutch oven that can accommodate a load of 5 – 6 liters is highly recommended. If it is less than that size it will be too small, but if it is too large it can cause the cooking time to be longer.
- If you don't have a Dutch oven, you can replace it with a heavy metal pan.
Step 2. Add vegetables and cook
Place the vegetables in the boiling water and cover the Dutch oven. Refrigerate the turnip greens for 20 to 25 minutes, or until the vegetables are tender.
Many cooks prefer to extend the cooking time by reducing the heat to medium or low heat. When the water starts to slowly boil, add the radishes and cook for 45 to 60 minutes
Step 3. Dry the turnip greens
Pour the contents of the Dutch oven through a sieve to drain the water.
Gently press the remaining radish leaves with your hands or the back of a wooden spoon while they are still in the colander. By doing this, the excess fluid contained in the leaves can be removed
Step 4. Season the vegetables with butter, salt and pepper
Transfer the turnip greens to a large bowl and add the butter, salt, and pepper. Toss vegetables with new ingredients for flavor.
- If desired, you can use olive oil instead of butter for a healthier alternative.
- Salt and pepper should be added according to your personal taste. If you're not sure how much to use, start with approximately 1 tsp (5 ml) salt and 1 tsp (5 ml) black peppercorns. Shake, feel and add as desired.
Step 5. Serve immediately
Transfer the turnip greens to a separate plate and serve.
Part 3 of 3: Alternative
Step 1. Boil turnip greens in chicken stock instead of water
The vegetables will absorb the broth, and the stock will add more flavor to the vegetables.
Step 2. Add bacon or ham to the boiling water
Traditional "Southern style" turnip greens are served with bacon or ham as a way to offset the bitterness of the vegetables.
- Place about 1 cup (250 ml) of pork, ham, or bacon into the boiling water. Fry the meat and add it along with the drippings in the pan to the vegetables when they are just starting to cook.
- You can also add 1 medium chopped onion and 1/2 tsp (2.5 ml) granulated sugar.
Step 3. Cook the radish using a frying pan
In addition to cooking the vegetables in boiling water, saute the vegetables in 1 tbsp (15 ml) olive oil until soft.
- This method can take from 5 to 15 minutes, depending on how wilted you want to cook the vegetables.
- In addition to using olive oil, you can use beef fat to add more flavor.
- Radishes will be drier if served this way and the bright green color of the vegetables will last longer.
Step 4. Drizzle the cooked vegetables with a different-flavored sauce
Vinegar that has various flavors and vinaigrette sauce are the main choices that are usually chosen.
- Balsamic vinegar and cider vinegar both have a sweet taste but also add a pleasant tartness to vegetables. Vinaigrette sauces, such as raspberry vinaigrette or balsamic vinaigrette, have a less tart taste and are slightly sweeter, but can still flavor vegetables in a similar way.
- Pour a little soy sauce or Teriyaki over the vegetables for an Asian flavour. Sprinkle with chopped almonds or crunchy chow mein noodles.
Step 5. Add other seasonings to give the vegetables various flavors
This method will work especially well if you are sautéing the vegetables.
- Sauté 1 medium chopped onion, or 1 minced garlic clove, before sautéing the turnip greens.
- Sprinkle the red chilies over the cooked vegetables for a kick of spiciness.
Step 6. Cook radishes with other vegetables for a more varied taste
Try the combination of turnip greens, collard and mustard. Boil each type of vegetable in equal amounts with salt, oil, garlic, bacon, and sugar.
