Summer Turnips – Hakurei or Scarlet Queen



Turnips with Their Greens



Spring turnips, cut into 1- inch pieces

Turnip greens and stems washed and coarsely chopped

Salt and fresh ground pepper

Olive oil

Steam the turnips until they are tender-firm. Saute greens in olive oil for about 1 min, then cover for about 5 minutes, cooking until wilted and soft.Put the greens on a plate and pile the turnips on the greens. Season with butter, salt and pepper.

Ruby Turnips



1 T. butter

4 -5 turnips

1 t. sugar

1⁄2 t. red wine vinegar

2 T. fresh dill

Fresh ground black pepper , to taste

Melt the butter in a skillet over medium heat, add the turnips, tossing to coat with the butter. Cover the pan and cook for 4 minutes, shaking occasionally. Add the sugar and vinegar and toss over medium heat for 1 minute. Sprinkle with dill and season to taste with pepper. Serve immediately.