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Sauteed Hakurei with Turnip Greens
Sauteed Hakurei with Turnip Greens
Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than 1/2 inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips. (You can also leave the turnip skin on, as it’s edible, in which case, just wash and scrub them extra well.) Slice each turnip pole to pole into 4 to 6 wedges of 1/2 inch thick each.
Add leafy greens to boiling water and cook just until tender, 1 to 2 minutes. Using tongs or a spider, transfer greens to cold water to chill, then drain, squeeze out excess water, and chop into small pieces.
Heat oil in a cast iron, carbon steel, or stainless steel skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.
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Roasted Shallot Vinaigrette
Roasted Shallot Vinaigrette
Preheat oven to 400F.
In a medium glass baking dish combine the shallots, garlic and 1/2 cup olive oil.
Stir to coat evenly.
Cover and bake until tender and golden, about 40 minutes, stirring now and then.
Drain shallots and garlic and place in a blender or food processor.
Reserve oil.
Puree shallots and garlic and transfer to a heavy medium skillet.
Add remaining 1/4 cup olive oil, stirring to combine.
Over medium heat, continue stirring until brown, about 3 minutes.
Return to processor and add remaining ingredients, including the reserved oil.
Process until well blended.
Season to taste.
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Turkey Burgers with Green Garlic and Parsley
Turkey Burgers with Green Garlic and Parsley
Grate the onion on the medium holes of a grater. You should have about 2 tablespoons grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, ketchup, salt and pepper.
Trim away the stalk from the garlic and remove the papery outer layers. Chop fine. Heat the olive oil over medium heat in a small skillet and add the garlic and a generous pinch of salt. Cook, stirring, until it is tender and fragrant, about 3 minutes. Stir in the parsley, remove from the heat and add to the turkey mixture. Using a fork, mix ingredients well. Shape into 4 patties without packing too hard.
Heat the canola, grapeseed or rice bran oil on a nonstick griddle or in a large nonstick frying pan over medium-high heat. When you can feel the heat when you hold your hand above it, cook the patties for 5 to 7 minutes on each side. Serve with the condiments of your choice.
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