- 4 turnips, peeled and cut into 2-inch pieces
- 3 cloves garlic, peeled
- Half-and-half or almond milk or skim milk or soy milk or lactaid
- 1 large egg
- 2 tablespoons unsalted butter
- Pinch of freshly ground nutmeg
- Coarse salt and freshly ground black pepper
Place turnips and garlic in a medium saucepan; add enough half-and-half to cover. Place over medium high heat and cook until vegetables are easily pierced with the tip of a knife, 10 to 15 minutes. Drain, reserving cooking liquid.
Return vegetables to saucepan and add egg, butter, and 1/4 cup water. Using a potato masher, mash until smooth, adding more water as necessary. Season with nutmeg, salt, and pepper and serve immediately.
- 1 1⁄2 teaspoons vegetable oil
- 1cup leek, sliced
- 2 tablespoons onions, chopped
- 3cups chicken stock
- 2cups turnips, peeled and diced
- 1cup light cream
- In a heavy saucepan, heat oil; cook leeks and onions until soft.
- Add stock and turnip.
- Simmer until turnip is tender.
- Blend until smooth in food processor or blender.
- Add salt and pepper to taste.
- Add cream
- Heat gently 5 to 10 minutes.
- Garnish each serving with freshly grated apple and a sprinkle of nutmeg.
Discovered by our Community Organizer Christina Jones
Makes 12 servings, takes 45 minutes.
- 4 lb mustard greens, stems and coarse ribs discarded
- 2 large garlic cloves, minced
- 3 tablespoons unsalted butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Cook mustard greens in 2 batches in a 6- to 8-quart pot of boiling salted water , stirring to submerge, until wilted and tender, about 5 minutes. Transfer with tongs to a large bowl of cold water to stop cooking. Drain greens in a colander, pressing to squeeze out excess moisture, then coarsely chop.
- Cook garlic in butter in a 4- to 5-quart heavy pot over moderately low heat, stirring, until softened, about 2 minutes. Add boiled greens, salt, and pepper and cook, covered, stirring occasionally, until heated through, about 5 minutes.
Recipe by Community Organizer Nikkie Shubitz
These greens are still a bit “al dente” and invite eastern or Caribbean pairings. I’ve used them as an alternate topping or side with Mahi Mahi tacos.
* ½ small yellow onion, diced
* Collard veins, diced
* 4 cloves garlic, pressed/minced
* ½ teaspoon red pepper flakes
* 2 lbs collard greens, deveined and torn or chopped into bit sized pieces
* 1 cup vegetable broth
* 1/4 cup coconut cream (spooned from coconut milk)
In a pan or pot large enough to accommodate your pile of greens, sauté diced onion and veins in 2 Tbsp of oil over medium heat. When the onions start becoming translucent, add garlic and stir until fragrant (30-60 seconds, not allowing it to burn). Add vegetable broth, red pepper flakes, and greens. Push about the pan and the greens wilt. Taste occasionally. Once the greens are as tender as you’d like, turn heat down to low, add the coconut cream and incorporate.
• When a can of coconut milk is left undisturbed, the thick fatty part separates from the watery part and can be spooned off the top once the can is opened. I often will wait for the third or forth day after a grocery run to make dishes with coconut milk and use the two parts differently. With this recipe, the cream is stirred into finished greens; the water could be used to make rice to accompany the dish.