Turnip and Greens
I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.
Turnip and Greens
I wash, separate, and refrigerate the turnips the night before. To separate; is I put the roots in a plastic bag, stems in a separate bag, and finally the green leaves in another bag. I cook fresh turnips in layers. First the stems, then the greens adding the roots last. The stems are the longest cook time. When you wash the turnips you might want to consider wearing cooking gloves, for the greens have thorns, on the backside of the leaves.
Cooking Instructions
- 1
Add half the ham trimmings to a pot and start rendering the trimmings. Chop the stems and add to the trimmings. Sauté for 45 minutes. Then simmer.
- 2
Add the vinegar and mirin this is the half way point, during the Sauté, add in half of the onion you are using. In another pot add the rest of the trimmings and onion and sauté, this is for the greens. Add in the broth to the stems.
- 3
I still have smaller stems on the leave so chop the all into manageable pieces to make it easier to eat. Keep the simmer going. Bring the greens to a simmer.
- 4
Add the stems to the greens,and simmer for 40 minutes. Add the butter in the turnips.
- 5
Add the sausage and allow to simmer/ brown. Dice the turnip root and add them in.
- 6
Add the seasonings and simmer covered till just fork tender on the roots. Serve, I love these with my vinegar hot pepper sauce.
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