Steamed Tokyo Turnips Recipes
TOKYO TURNIPS
Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters.Also try:Garlicky Kale Crostini
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 2
Steps:
- Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
- Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.
STEAMED TURNIPS
Make and share this Steamed Turnips recipe from Food.com.
Provided by A Republican Hippie
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Peel and chop turnips into 1/2" dice, (uniform pieces cook more evenly).
- Place into steamer with at least 1" water underneath.
- Put lid on steamer and steam for 20 minutes (or more) once water comes to a boil. Turnips are done when they pierce easily with a knife.
- Drain water and remove steamer from pan, keeping turnips in hot pan. You may need to heat the pan to remove any residual water from turnips.
- Add butter and salt to taste and mash coarsely. The more butter, the better --
- Serve hot.
Nutrition Facts : Calories 82.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 155.7, Carbohydrate 7.3, Fiber 2, Sugar 4.3, Protein 1.1
JAPANESE TURNIPS WITH MISO
Provided by Maggie Ruggiero
Categories Appetizer Side Quick & Easy Turnip Boil Butter Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Stir together miso and 2 tablespoon butter.
- Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
- Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.
STEAMED TOKYO TURNIPS
Steps:
- Tokyo turnips are a beautiful all-white variety that are sweet tasting and mildly spicy. When harvested young, about 1 inch in diameter, the smooth skins are thin and delicate and don't need to be peeled. At that stage, the greens are tender and small, and both turnips and greens are good for steaming. If the greens and turnips are in pristine condition, they are very good steamed whole with the greens attached. Otherwise, separate the turnips and greens, leaving an inch or so of the pale green stalks at the top of the turnips. Rinse the turnips well to remove any grit in the stalks, and leave them whole or cut into halves or quarters. Wash the greens and discard any yellow or damaged leaves. Place a steamer basket in a saucepan with a tight-fitting lid, pour in water to a depth of half an inch or so, and heat the water to boiling. Add the turnips and greens to the basket, cover the pan, and cook until just tender, 5 to 8 minutes, depending on their size. They are delicious eaten with nothing more than a little salt and butter or a drizzle of olive oil, or with a dash of vinegar or soy sauce, or a squeeze of lemon juice.
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