Turnip N Peas N Shrooms Recipes

Steps:

• Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
• Add peas and cook for 2 minutes longer; drain well.
• Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
• Combine all ingredients in a serving bowl and toss lightly.

Steps:

• Boil 3/4 pound sugar snap peas in salted water, 3 minutes. Add 2 bunches thinly sliced baby turnips; cook 2 minutes, then drain. Cook 1 sliced onion and 1 chopped garlic clove in butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.

Steps:

• Toss 1 pound halved baby turnips and 10 ounces small white mushroom caps on a baking sheet with 2 teaspoons chopped rosemary. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Turn the turnips cut-side down, then roast at 425 degrees F until golden and tender, 25 to 30 minutes.

Steps:

• Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.
• Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to "shine."
• Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.
• Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.
• Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.
• Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.
• Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.