Jenny Bonde and Rink DaVee, Shooting Star Farm
This recipe is from From Asparagus to Zucchini: A guide to cooking Farm-fresh Seasonal Produce.
- 2 tablespoons butter, divided
- 2 teaspoons olive oil
- 1 medium yellow onion, diced
- 1 bunch spring turnips and greens (about 10 small or 5 large turnips
- about ½ cup raisins
- 12 oz orzo or bowtie pasta, cooked and cooled (optional)
Heat 1 tablespoon of the butter and all of the olive oil in a large skillet over medium flame. Add onions and cook, stirring often, until they begin to soften, about 5 minutes. Meanwhile, wash turnips and trim the leaves from the root. Chop the roots into 1-inch dice. Discard any yellowed turnip leaves and roughly chop the nice ones. Once the onions are softened, add the turnip roots. Sprinkle with a bit of salt, stir and cover. Cook until the turnips can be easily pierced with a knife, about 8 minutes. Uncover, turn the heat up to medium high, and cook, stirring now and then, until turnips turn light brown at the edges. Add the chopped greens and raisins and cook until the greens are wilted and tender, another 3-4 minutes. Add the remaining 1 tablespoon of butter and salt to taste. Eat this as a side dish or toss it with cooked pasta for a main dish. Makes 3-4 servings.