Boiled Turnips
Some recipes call for parboiling turnips
greens before continuing with the preparation. Plain boiled turnips are
fine if the vegetable is ultra fresh. Serve them when they are still a
little crisp, seasoned well with salt and pepper, and tossed with
melted butter and chopped fresh parsley.
Place 1 1/2 pounds very small trimmed whole or cup-up turnips in
boiling salted water to cover. Simmer over medium heat until tender,
about 10 to 15 minutes, and drain. If the turnips greens are going to
be cooked further as part of another recipe, drain them when they are
still slightly crisp.
For a slightly different taste, substitute well-flavored chicken stock
for the water when you boil the turnips. When the vegetable is cooked,
drain and reserve the cooking liquid for us as a soup base.
Steamed Turnips
Place 1 1/2 pounds very small trimmed whole
or cut-up turnips greens in a steamer basket or a colander. Steam,
covered, over simmering water until tender, 15 to 20 minutes, depending
on the size of the pieces.
Microwaved Turnips
Turnips greens are one vegetable that
microwaves very well. Place up to 1 pound cup-up turnips in a
microwaveable dish, add 2 tablespoons water. Cover with plastic
microwave wrap, vent, and microwave on high 5 to 6 minutes. Let stand 5
minutes before uncovering.
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