Turnips and Turnip Greens (Food and Wine)

This blog has moved to www.chardetc.com. See you there. :)

I came to Estes Park Colorado a number of times in the spring and early summer to make decisions about a house we have now finished (and are vacationing in for the first time as I write this!).  I stopped by Elderslie Farm on my way out of town each time and picked up my CSA share so I could try new things or make old favorites.

I have to admit, I've tasted and even enjoyed turnips before but have never found a recipe I was very enthusiastic about.  However, my daughter, Lauren, joined me recently in Estes and she made a turnips and turnip greens from Food and Wine that was incredibly tasty.  I've made it several times since then and still love it!  I now triple the mustard butter recipe so it's ready for the next time I want to make this recipe.  It has more steps than most of the recipes I choose to make, but it is so worth it...

Start with locally grown turnips and turnip greens if you can.
Mine are from Elderslie Farm.

Make the mustard butter, then boil the turnips and combine with the butter.

Sautee onions, garlic and boiled turnip greens in mustard butter and olive oil.

Add the piquillo peppers (like roasted red peppers but smaller).

We served the greens and turnips over quinoa.  It was even better the next day.