Saturday Market Closed Nov. 25
×
BREADA – Cultivating Local Markets
Recipes
Two Way Turnip Crostini
Posted under Appetizers
Ingredients
- 1 bunch turnips with greens, rinsed well, twice
- 2 garlic cloves
- ½ TBSP milk, cream, or butter
- Juice of ½ lemon (about 2 TBSP)
- 2-3 TBSP Olive Oil
- ¼ cup part skim ricotta or grated Parmesan Cheese
- ¼ cup chopped walnuts, toasted
- Salt and pepper
- Crostini*
For the mashed turnips: Cut off the stems and leaves from the turnips. Set aside. Scrub the turnips under running water. Cube the turnips. Put turnips and 1 garlic clove into a pot and cover with water. Add salt and bring water to a boil. Boil for 25-30 minutes or until tender. Drain. Add turnips and milk, cream, or butter to a bowl. Mash the turnips and garlic. Add salt and pepper to taste. Set aside.
For the turnip green pesto: Bring large pot of water to a boil. Add leaves and stems (the greens) and cook for 1 minute. Remove greens to colander. Put drained greens into a food processor with 1 garlic clove, toasted walnuts, salt and pepper. Process 2 minutes. While processor running, add lemon juice and 2-3 TBSP olive oil (depending on desired consistency). Process until smooth. Add cheese. Pulse a few times. Remove.
To assemble, spread mashed turnips onto crostini and top with a dab of turnip green pesto.
**Can buy crostini or cut French baguette into thin slices, rub slices with olive oil. Bake on cookie sheet 350 degrees for 15-20 minutes, turning once.