- 2 Tbsp butter 2 tsp olive oil 1 cloves of garlic, minced 1 medium yellow onions, diced 1 bunch Hakurei salad turnips and greens (about 10 small or 5 large turnips) 1 cup chopped dried apricots salt 12 oz of cooked bowtie (or other small noodle) pasta 2 cups of cooked white beans (navy, cannellini or other white bean)
- 1. Heat 2 tablespoons of butter and all the oil in a large skillet over medium flame. Add garlic and onions and cook, stirring often, until they begin to soften, about 5 minutes. 2. Meanwhile, wash turnips and trim the leaves from the roots, Chop the roots into 1 inch cubes, or leave smaller turnips whole. Discard yellowed leaves and chop the rest. Add the turnips to the softened onions. Sprinkle with salt, stir and cover. Cook for about 8 minutes, or until the turnips can be easily pierced with a knife. 3. Uncover and turn up the heat to medium high, cooking until the turnips are light brown at the edges. 4. Add the greens and apricots and cook until the greens are wilted and tender, about 3-4 minutes. 5. Add remaining 2 tablespoons of butter and salt to taste. 6. Stir in the pasta and beans.
Hakurei Turnips with Greens, Beans and Pasta One of our favorite “Farm Test Kitchen” recipes so far! Try it as is or add some bacon or parmesan to top as well. Either way, just try it. (Adapted from a recipe from Jenny Bond and Rink DaVee, Shooting Star Farm, from the MASAC cookbook)