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Tokyo Turnips

Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters. Also try: Garlicky Kale Crostini

  • servings: 4

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Ingredients

  • 2 bunches Tokyo turnips with greens
  • Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving

Directions

  1. Step 1

    Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.

  2. Step 2

    Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

Source
The Martha Stewart Show, May 2010

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