I really enjoy using as much of a plant as I can.
At the Anne Arundel County farmers' market yesterday morning, I bought four, gorgeous turnips, complete with nice, long greens from a farmer in my county.
I found two wonderful recipes for turnips; one from Dr. Oz and one from Novel Eats. Together, they allowed me to use the entire turnip plant.
1/2 cup fat-free Greek yogurt
cracked black pepper (to taste)
Put pot of water on to boil.
Cut the turnips into chunks.
Boil turnip chunks for 20 minutes or until soft.
Drain and then mash with yogurt. Top with cracked black pepper. Serve as a side dish.
Quinoa with Turnip Greens and Almonds
1 cup quinoa, sorted and rinsed (it is very important to rinse quinoa prior to cooking it otherwise it will taste bitter)
2 cups water
1 tablespoon olive oil
1 onion, chopped
1 bunch turnip greens, chopped
1/2 cup almonds, slivered or chopped
Rinse the quinoa well, then cook it according to package directions.
As the quinoa is cooking, saute the onion in the olive oil until it is translucent.
Add the chopped turnip greens and cook until they are wilted.
Once the quinoa is done, drain and rinse, then add to the onions and turnip greens. Cook for a few minutes more. Make sure you keep an eye on it because otherwise the quinoa will stick to the bottom of the pan and burn.
Serve with toasted almonds sprinkled on top. This dish can be either a main dish or a side.
I served both of these dishes as sides to a meatloaf with roasted carrots.
It was a fabulous, healthy dinner with lots of local produce!