Thursday, May 31, 2012
Soy and Ginger Hakurei Turnips
I often slice hakurei turnips and put them in my salads, but last week I celebrated the first pickup of the year from my CSA with a vegetarian dish I threw together.
Here's the recipe:
Five or six hakurei turnips, washed, trimmed and cut into quarters
The greens from the turnips, washed, stems cut off, leaves roughly chopped
1 tbsp olive oil
1 tbsp ginger paste or freshly grated ginger
1 tbsp low sodium soy sauce or tamari (use a little less if you are using ginger paste, as ginger paste often has salt in it)
2-4 cloves of garlic, chopped
Saute the garlic and ginger in the olive oil for 1-2 minutes over medium heat in a skillet, until garlic is translucent and fragrant. Add turnips and soy sauce and saute for another two to three minutes, or until the turnips are tender and warm. Transfer to a bowl.
Next, transfer the greens to the skillet (with a little more olive oil). Allow to heat through and wilt. If necessary, add a tablespoon or two of water to steam. Place on a plate. Place turnips on top of greens.