Tokyo Turnips

Name: Tokyo Turnips
Ingredients: 2 bunches Tokyo turnips with greens; Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving

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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

The Martha Stewart Show, May 2010

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Recipe Summary

Servings:

Ingredients

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

Directions

Step 1
Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.

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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.

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Tokyo Turnips

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Tokyo Turnips

Gallery

Recipe Summary

Ingredients

Directions

Reviews

All Reviews for Tokyo Turnips