We grow several types of turnips here at Grassland Organic Farm. Hakurei Turnips are white, reasonably small, and have tender greens. Purple Top Turnips appear more yellowish with a purple top and greens that are thicker. Hakurei Turnips are fabulous just about anyway! They are also known as salad turnips and are definitely sweet and tender enough to eat raw. Purple Top Turnips are extremely flavorful and hearty, but would not be good eaten raw.
Turnip Greens and Ham
- Olive oil for the frying pan
- ½ lb. of chopped local ham steak
- 1 bunch of scallions chopped
- 1 lb. of fresh turnip greens chopped
- 2 tbsp. apple cider vinegar
- 1 can diced tomatoes (optional)
- Set a large skillet over medium-high heat and add olive oil.
- Add ham and scallions; Cook and stir 3-5 minutes. Add turnip greens and optional tomatoes then cover the skillet. You may have to pack the greens down a bit to make them fit at first. When the pan starts to steam, reduce the heat to medium-low and cook for about 12 minutes.
- Transfer the greens and ham to a serving bowl and toss with apple cider vinegar. ENJOY!
Turnip and Potato Souffle
This is such a simple recipe, but is a great way to get anyone enjoying turnips!
* 2 lb. any potato (red, gold, purple, etc.) chopped into 1 inch pieces
* 2 lb. purple top turnips (or rutabaga) peeled and chopped into 1 inch pieces
* 1/2 cup Grassland Organic Farm milk
* 4 tbsp. butter
* 2 cups shredded cheddar cheese (or any hard cheese available locally!)
* Salt and pepper to tast
- Preheat oven to 350° F
- Boil water in a large saucepan; Add potatoes and turnips and cook until vegetables are soft; Drain water.
- Add milk, butter, and salt and pepper to vegetables and mash until as smooth as desired.
- Pour mashed vegetables into an 8″x8″ Pyrex and cover with cheese.
- Bake for 25 minutes and Enjoy!