Recipe: Turnip Two Ways Pasta

Turnip Two Ways Pasta

Mmm…pasta.  We made this dish a couple of nights ago with some homemade pasta.  I’ve never done homemade pasta, but it was fantastic!  It only cooks for a second and isn’t too hard to make.  Just takes some patience in the rolling out process.  Hopefully that recipe will come later, for now I’m going to concentrate on the toppings.

Ingredients:

1 bunch hakurei turnips, washed, greens separated from roots.  Greens–chopped roughly and roots sliced very thin in rounds

1/4 cup olive oil for sauteing turnip roots and then turnip greens

1  stalk green garlic, chopped finely (use entire stalk…root to leaf tips)

3-4 servings of smallish pasta (angel hair, fettuccine, etc.)

Juice of one lemon

Salt and pepper to taste

Method:

First prepare the ‘toppings’ for the pasta.  Chop and prep the garlic, the turnips and the turnip greens.  Be sure to wash the turnip greens very well.  Taste a few slices of the turnips…heavenly!

Heat up your olive oil and saute the turnip rounds, stirring frequently, add garlic as the turnips turn a bit translucent.  Saute both until brown.

Start boiling water and toss in your noodles.  Cook according to directions.

Once your turnips and garlic are finished, remove from pan keeping some oil.  Add your slightly wet turnip greens and steam/sear over low heat until wilted but still green.

Toss the turnips and the turnip greens into the pasta and drizzle with the remaining cooking oil.  Add the juice of one lemon and salt and pepper to taste.

If your in the mood for decadence, try topping with some shaved Parmesan or a little feta cheese.  Yum!

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9 responses to “Recipe: Turnip Two Ways Pasta

  1. Thanks for the awesome recipe! I went straight home from my very first CSA pickup to try this out. Topped it w/a big handful of parmesan, mmmm!

    • Hi Jennifer, came across your post while working on a family tree for “Kukavica”. It would be great to hear back from you. Thanks, Debbie Thomas

  2. Marvelous, Paige! My wife and I made this dish for dinner last night, and we couldn’t have enough of it! It was simple yet elegant, with a marvelous nutty edge. We might add walnuts next time to enhance that quality. Anyway, bring on the turnips!! :o)

  3. Farmer Paige,

    Thank you for the recipe! It was fresh, quick & delicious. Cole was a great chef tonight in following your recipe. He even grated the fresh parmasean cheese for the topping!

    What a great start to our CSA!

  4. Hey Paige! In the newsletter, you mentioned Kale Chips – I had to tell you that I tried making them this afternoon for the kids as an afternoon snack and YUM!!! Just drizzle washed and dried leaves with a little olive oil, sprinkle with seasoned salt and bake on parchment paper at 400 for 5-8 minutes. Light, crispy, simple, and oh so delicious – my kiddo’s gobbled up the whole tray!

  5. Finally made this! Yum-my! Almost didn’t have enough turnips left for my pasta though… ; )

  6. Thank you for this recipe! We have been getting hakurei from our CSA and have no idea what to do with them. Looks like tonight’s dinner is planned!

  7. This is my go-to recipe whenever I get hakurei turnips in my CSA basket! We love it with some feta on it. We discovered the recipe last season, and are very excited to have it for dinner again tonight now that the turnips are back!!

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