Thursday, February 24, 2011


So my CSA box came with Turnips... I was a bit thrown back... I must admit I have never cooked a turnip ... EVER!!! I did some research and made this amazing recipe... simple, full of flavor and looks amazing on the plate!!! I always hate waste... so I wondered if the Greens of the Turnip were good.... or even edible.  I learned that if you blanch them in some lightly salted water and then sauteed it takes the bitterness away and made for a great addition to this dish. This is hands down one of the best dishes I have ever made!  Here is what you will need:


1 Bunch of Turnips, 4-5 in a bunch
3-4 Cloves of Garlic, Chopped
1/2 Slab of GOOD Bacon, sliced into small pieces
Salt and Pepper to Taste
Eggs, room temperature for poaching
2 Tablespoons Vinegar

Wash and scrub your Turnips well.

Cut the green tops and set aside... put the turnips in a pot, cover with water, bring to boil then simmer for about 20-30 minutes.  To test them stick a thin knife and when it goes through with ease they are done.

Take the tops and cut the tough stems off and discard. 

Chop up and set a pot with water to boil with a dash of salt.

Cut your bacon and set aside.

Chop your garlic and set aside.

When the turnips are done... rinse with cool water, until you are able to handle them.  Peel the skin and cut the top off.

Chop and set aside.

Once your salted water comes to a boil...

Throw your greens in and blanch for only 1 minute.

Strain and set aside

Heat your pan and add the bacon

Cook for about 3-4 minutes... add the garlic.

Add the turnips and cook on high for about 2 minutes

Add the greens... salt and pepper... and cook for about 2 minutes... lower heat and set aside while you poach the eggs.

To poach an egg bring about 8 cups of water to a boil.  Once the water boils lower the heat to LOW and add 2-3 tablespoons of white vinegar.  Gently crack your room temperature eggs... no more than 3 at a time.  If this is your first time do one at a time... Take a large slotted spoon and gently shape the egg into itself.

Cook for 2-3 minutes.  To test the egg... Pull out an egg with the slotted spoon and gently touch the yolk. If too soft... put the egg back in for a few seconds.

Plate your saute...

Add the egg, don't forget to salt and pepper your egg.

MMMMmmmmm so good!!!

1 comment:

  1. A very yummy recipe! Please share your idea with my followers, link to my Sunday blog bash K.I.S.S. Happy to be a new follower. :)

    Drop by The Tattered Tag


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