Chicken and Turnip Stew

Chicken and Turnip Stew

I have gotten some wonderful turnips and turnip greens from my CSA the past couple of weeks. My little one has requested turnip pickles, so I have set aside some turnips for that. Luckily, I still have plenty left for other recipes. I made this soup for lunch today. It’s earthy and comforting.  Definitely a keeper. I revamped this recipe I found in the current issue of Eating Well magazine.

1 pound boneless, skinless chicken breasts, cubed
2 tablespoons olive oil
1 medium onion, quartered and sliced
3 cloves garlic, minced
2 large turnips, peeled and diced
8 ounces baby bellas mushrooms, sliced
4 cups turnip greens, chopped
5 cups chicken broth
2 teaspoons fresh rosemary, minced (optional)
3 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste

Heat 1 tablespoon of the olive oil in a Dutch over medium-high heat. Add the chicken, season with salt and pepper, and cook, until no longer pink. Remove the chicken to a plate and set aside.

Add the remaining 1 tablespoon of the olive oil to the pot. Add the onions and cook until they start to soften. Add the garlic and cook until fragrant, about 1 minute. Add the turnips, mushrooms, greens, broth, and rosemary. Bring to a boil. Add the chicken (and any accumulated juices) and reduce heat to medium-low and cook 10 minutes or until the turnips are tender. Season the soup to taste with salt and pepper.

Mix the cornstarch and water in a small bowl. Stir the mixture into the stew and cook until thickened.

Glazed Baby Turnips on a Bed of Turnip Greens

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This past week I got a bunch of baby turnips (with the greens)  in my CSA box. In the past I have pickled turnips and have used them in soups. This time, I wanted to try something new. I prepared the glazed baby turnips and the greens seperately and then served them together. I loved the sweetness of the glazed baby turnips contrasted with the salty and slightly bitter taste of the greens. Oh, I will be doing this again!

Glazed Baby Turnips on a Bed of Turnip Greens

1 pound baby turnips with greens
2 tablespoons butter
1 tablespoon sugar

Cut green tops off of the turnips. Trim ends of the turnips and rinse well. Remove stems from the greens and rinse well.

Cut cleaned greens into 1-inch lengths and place in a pot of salted water. Bring to a boil and cook until the greens are tender, about 10 minutes. Just before serving, drain the tender turnip greens in a colander, place on a serving plate, and place the glazed baby turnips on top.

Meanwhile, cut trimmed baby turnips into fourths. Place in an even layer in a skillet and add enough water to reach halfway up the layer of turnips. Next, add the sugar, salt and butter. Bring the turnips to a boil over medium-high heat and cook, stirring often, until the turnips are tender and the water has evaporated, about 10 – 15 minutes. Once the water is evaporated, continue to saute the turnips until they become golden brown. This will take a few more minutes. Once golden, add 1 or 2 tablespoons of water to the pan to create a glaze. Serve the glazed turnips over the turnip greens.

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Pickled Turnips

Pickled Turnips

I used to buy pickled turnips at a Middle Eastern market and deli in Fredericksburg, VA.  Unfortunately, the owners sold the market to some other people and it is now a Latin market….no more pickled turnips.  Luckily, I found this simple recipe and now make pickled turnips at home.  And honestly, I think these may taste better than the ones from the Middle Eastern market. 

The only changes I made with the recipe was that I used kosher salt instead of pickling salt, I cut the turnips and beet into slices and then into wedges, and i added a dried Thai dragon chile (or two) to each jar along with the turnips and beets.  They turned out fantastic and their color is absolutely beautiful!  The recipe makes about 3 full pint jars.

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My 3 year old LOVES the pickled turnips. He will eat an entire jar by himself if you let him. Pickled turnips are tasty on their own (and part of a mezze platter), but are also good with falafel and Pad Thai.

Pickled Turnips

2 cups water
1/4 cup pickling salt (I used kosher salt)
1 cup white vinegar

2 pounds white turnips
1 beet
3 cloves garlic

Peel turnips. Cut small turnips into sixths; larger turnips can be cut thick strips (about the size of a large French fry). Peel beet and cut into thick strips. Peel garlic cloves and cut each one into quarters. Layer turnips in a large sterilized glass jar, interspersing them with the beet strips and garlic. Bring water, vinegar, and salt to a boil, stirring to make sure all the salt is dissolved. Carefully pour the pickling solution over the turnips. Make sure no large air bubbles remain. Put the lids on the jars. Store pickles in a cool place for at least one week.  Refrigerate them after the first week. If you are uncomfortable leaving the turnips at room temperature for the first week, you can store them in the fridge. The turnips will turn a bright purplish pink. So pretty. Refrigerate after opening.