Thursday, June 10, 2010

Roasted Turnips and Potatoes


I love turnips. They are a cinch to make and they are delicious. Both Naomi and Dina tried them and continued to eat them, which is a rare thing for any food.

The turnips and their greens were my contribution to a meat and potatoes dinner (literally), brought over by my in-laws. My mother in law made butternut squash (delicious and enjoyed by all) and cube steak with gravy. It was my first time having cube steak. I don't really understand it's purpose or texture. What does one DO with cube steak and why?

For my part, I roasted the turnips with potatoes, olive oil, salt and pepper. They caramelized a deep crisp bronze that gave way to juicy centers. The greens were sautéed in olive oil with garlic, and then steamed with a splash of apple cider vinegar. The salad spinner preformed admirably for both the soaking and spinning of the greens (thank you, Kristen!).


Roasted Potatoes and Turnips
Adapted from "America's Test Kitchen's Family Cookbook"

Potatoes
Turnips
Olive Oil
Salt
Pepper

1. Place oven rack in middle position. Preheat oven to 425.

2. Wash and peel turnips and potatoes. Slice into half moons or wedges, about 1/3 inch think. Place on sheet pan and toss with a generous amount of olive oil, salt and pepper.

3. Cover the sheet pan with foil. Place in oven and cook for 20 minutes. Remove foil. Allow to continue to cook uncovered for 15 minutes. Turn over all wedges/pieces. Allow to cook for an additional 5 minutes. Remove from oven, check seasoning and serve. If you wish, this is an ideal dish to toss with a clove of garlic crushed into a paste with salt, and chopped fresh herbs.

Sautéed Turnip Greens

2 T olive oil
1 garlic glove, minced
1 bunch turnip greens
2 T apple cider vinegar

1. Heat a 2 T olive oil in a sauté pan over medium to medium high heat. Wash greens thoroughly and dry.

2. Add garlic to pan, and stir for 15 seconds until fragrant. Add greens to pan. Stir, until their color brightens and the leaves are just beginning to wilt. Add vinegar, cover pan, and cook for an additional 1-2 minutes. Remove from heat and serve immediately.


In other news, tomorrow is Potluck at our congregation, prior to Family Worship and I have the infamous Eye of Round defrosting as we speak. Tomorrow is also the day I will complete the making of babka for my sister in law. This babka burned out my standing mixer today - or rather, I should say, put it out of its misery. It ground to a halt in the midst of a butter and sour cream dough. This was a soft dough it should have had zero trouble with. Huzzah for an excuse to buy a good quality one. 

Rest in Peace, o Krups 3Mix 8008 Combo. Hello, Cuisinart SM-55BC 5-1/2-Quart 12-Speed Stand Mixer in Brushed Chrome. I swear, when this thing comes, I'm putting flames on it ala Alton Brown's or a bumper sticker on it ala Ferris Bueller:

If you had access to a standing mixer like this, would you take it back right away? 
Neither would I.

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