Creamed Turnips and Greens

August 16, 2018

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Creamed Turnips and Greens

Recipe adapted and image courtesy from Eating Well.

The Recipe

Yield: four servings


  • 2 tbls olive oil
  • 1 clove garlic, or 2-3 chopped garlic scapes
  • 1 lb turnips, peeled and cut unto 1/2 inch wedges, greens reserved
  • 1/2 c. water, more as needed
  • 1 tbls. Lemon zest
  • 1 tbls. Lemon juice
  • 1/2 tsp salt, divided
  • 4 cups chopped turnip greens
  • 2 tbls all purpose flour
  • 1 1/2 cups whole milk
  • 1/2 tsp. ground nutmeg
  • 1/8 tsp. ground white pepper


  1. Heat oil and garlic in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add turnips, water, lemon juice and ¼ teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until barely tender, about 10 minutes.
  2. Add greens and cook, uncovered and stirring occasionally, until the liquid has evaporated and the turnips are very tender, 10 to 15 minutes. Add more water, ¼ cup at a time, if the greens begin to stick before the turnips are tender.
  3. Sprinkle the vegetables with flour, increase heat to medium and cook, stirring, for 30 seconds. Add milk, nutmeg, white pepper and the remaining ¼ teaspoon salt. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Serve topped with the reserved lemon zest.


If you are using loose turnips and no turnip greens are available, spinach is a great substitute!

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!