Spring Into Action
It looks like spring has arrived in New Orleans and the weather has been glorious. I worked in the garden with my consultant this morning and she brought many new things for us to plant for the coming growing season. We planted different varieties of peppers, a couple of varieties of eggplant, and some okra to supplement all of the other things we already have growing.
I also harvested some beautiful turnips and today I have included for you a recipe that will turn a turnip hater into a turnip lover.
Turnips have a rich nutritional value comprising of vitamins K, A, C, E, B1, B3, B5, B6, B2 and folate as well as minerals like manganese, fiber, potassium, magnesium, iron, calcium and copper. It is also a good source of phosphorus, omega-3 fatty acids and protein.
Eat delicious and nutritious turnips, and give your cells what they really want.
2 lbs small to medium (2 inch) turnips
1 1/2 cups plus 3 tablespoons water, vegetable or chicken stock
2 tablespoons grass fed butter
1 tablespoon maple syrup (a natural sweetener)
1/2 teaspoon salt
Garnish: chopped flat leaf parsley
Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12 inch heavy skillet and add enough water (about 1 1/2 cup) to reach halfway up sides of turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring gently until tender and water has evaporated, about 8 minutes.
After water has evaporated only butter will remain, so turn heat up to moderately high, stirring until golden brown, about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.
Serve immediately and enjoy.