Creamed Turnips and Greens
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
- 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.
- 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.
- 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!