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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Thursday, September 5, 2013

Baby Turnips with Turnip Greens & Baby Carrots

I'm very pleased with these summer veggies.  Every week I go to the farmers market and grab whatever looks good.  

We've had some tasty veggies this year, but I always keep an eye out for baby turnips because they're so sweet and delicious. 

The baby turnips look exactly like white radishes.  Here they are with some breakfast radishes.

Remove the greens from the turnips, leaving a little of the stem on the ends.  There's no need to peel them but give them a good scrub.  

Slice the turnips in half (or quarters if they're larger).  Rinse the turnip greens and chop them up.

I also happened to have some baby carrots in the garden.  These are not the whittled carrot stumps from the grocery store, they're real baby carrots that haven't grown up yet. These are heirloom carrot that come in white, yellow purple/red and orange.  

Slice the carrots in half lengthwise as well.  

Heat a teaspoon of olive oil and a tablespoon of butter over medium-high heat in a large skillet. Add the turnips and carrots and saute for about 3 minutes until starting to brown a little.  Add 1/2 cup chicken stock to the pan, bring to a boil, lower heat and simmer until reduced.  Drizzle with a tablespoon of honey and cook until the vegetables are almost tender.  Toss the turnip greens into the pan and cook for another few minutes until wilted.

Sprinkle with kosher salt and serve.

I served these with short rib steaks, grilled pattypan squash and local corn on the cob.  Perfect summer flavours.  

What's your favourite summer veggie?  

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