Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 The raisins draw out the bitterness of the greens and take on a meaty flavor. Rain Turnips with Turnip Greens and Raisins 2 tbsps. butter, divided 2 tsps. olive oil 1 medium yellow onion, diced 3 garlic cloves minced 1 bunch turnips and greens, about 10 small or 5 large turnips about 1/2 cup raisins salt 12 ounces penne, spirals or bowtie pasta, cooked and cooled (optional) Heat 1 tbsp. of the butter and all of the olive oil in a large skillet over medium flame. Add onions and cook, stirring often, until they begin to soften, about 3 minutes, add garlic and cook 2 more minutes. Meanwhile, wash turnips and trim the leaves from the root. Chop the roots into 1-inch dice. Discard any yellowed turnip leaves and roughly chop the nice ones. Once the onions are softened, add the turnip roots. Sprinkle with a bit of salt, stir and cover. Cook until the turnips can be easily pierced with a knife, about 8 minutes. Uncover, turn the heat up to medium high, and cook, stirring now and then, until turnips turn light brown at the edges. Add the chopped greens and raisins and cook until the greens are wilted and tender, another 3 to 4 minutes. Add the remaining 1 tbsp. butter and salt to taste. Eat this as a side dish or toss it with cooked pasta for a main dish. Yields 3 to 4 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Really appreciate your recipes, Renuka, Ms Singh Raisins, turnips, t-greens & pasta... oh yum... Sounds divine. What a great group :) :) --- On Tue, 10/7/08, Renuka Singh <rsingh7567 wr > Renuka Singh <rsingh7567 > Turnips with Turnip Greens and Raisins > -restaurantclassics , Garlic-Loving-Recipes > Tuesday, October 7, 2008, 9:28 PM > The raisins draw out the bitterness of the greens and take > on a meaty flavor. > Rain > > Turnips with Turnip Greens and Raisins > > 2 tbsps. butter, divided > 2 tsps. olive oil > 1 medium yellow onion, diced > 3 garlic cloves minced > 1 bunch turnips and greens, about 10 small or 5 large > turnips > about 1/2 cup raisins > salt > 12 ounces penne, spirals or bowtie pasta, cooked and > cooled (optional) > > Heat 1 tbsp. of the butter and all of the olive oil in a > large skillet over medium flame. Add onions and cook, > stirring often, until they begin to soften, about 3 > minutes, add garlic and cook 2 more minutes. Meanwhile, > wash turnips and trim the leaves from the root. Chop the > roots into 1-inch dice. Discard any yellowed turnip leaves > and roughly chop the nice ones. Once the onions are > softened, add the turnip roots. Sprinkle with a bit of salt, > stir and cover. Cook until the turnips can be easily pierced > with a knife, about 8 minutes. Uncover, turn the heat up to > medium high, and cook, stirring now and then, until turnips > turn light brown at the edges. Add the chopped greens and > raisins and cook until the greens are wilted and tender, > another 3 to 4 minutes. Add the remaining 1 tbsp. butter and > salt to taste. Eat this as a side dish or toss it with > cooked pasta for a main dish. Yields 3 to 4 servings. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2008 Report Share Posted October 7, 2008 Please let me know what you think of the recipe when you cook it. it is a favorite family recipe. Rain , judith bell <judithb wrote: > > Really appreciate your recipes, Renuka, Ms Singh > Raisins, turnips, t-greens & pasta... oh yum... Sounds divine. > > What a great group :) :) > > --- On Tue, 10/7/08, Renuka Singh <rsingh7567 wr > > Renuka Singh <rsingh7567 > > Turnips with Turnip Greens and Raisins > > -restaurantclassics , Garlic-Loving- Recipes > > Tuesday, October 7, 2008, 9:28 PM > > The raisins draw out the bitterness of the greens and take > > on a meaty flavor. > > Rain > > > > Turnips with Turnip Greens and Raisins > > > > 2 tbsps. butter, divided > > 2 tsps. olive oil > > 1 medium yellow onion, diced > > 3 garlic cloves minced > > 1 bunch turnips and greens, about 10 small or 5 large > > turnips > > about 1/2 cup raisins > > salt > > 12 ounces penne, spirals or bowtie pasta, cooked and > > cooled (optional) > > > > Heat 1 tbsp. of the butter and all of the olive oil in a > > large skillet over medium flame. Add onions and cook, > > stirring often, until they begin to soften, about 3 > > minutes, add garlic and cook 2 more minutes. Meanwhile, > > wash turnips and trim the leaves from the root. Chop the > > roots into 1-inch dice. Discard any yellowed turnip leaves > > and roughly chop the nice ones. Once the onions are > > softened, add the turnip roots. Sprinkle with a bit of salt, > > stir and cover. Cook until the turnips can be easily pierced > > with a knife, about 8 minutes. Uncover, turn the heat up to > > medium high, and cook, stirring now and then, until turnips > > turn light brown at the edges. Add the chopped greens and > > raisins and cook until the greens are wilted and tender, > > another 3 to 4 minutes. Add the remaining 1 tbsp. butter and > > salt to taste. Eat this as a side dish or toss it with > > cooked pasta for a main dish. Yields 3 to 4 servings. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
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