Have you ever heard of cooking with them? Being autumn, my class intro included turnips (the classic white and purple variety as in The Three Little Pigs!) which have a short growing season. Another name for these are turnip roots.
So, turnip tops. Turnip tops are the leaves of the turnip root and are quite common in southern US cooking. Closest resemblance to flavour would be mustard greens. Here is a Bill Granger recipe which Elaine kindly sent me:
Spaghetti with Anchovies & Turnip Tops
400g dried spaghetti
125ml extra virgin olive oil
3 garlic cloves, very thinly sliced
half tsp dried chilli flakes
8 good quality anchovy fillets in oil, chopped
300g turnip tops (cime di rape), or other bitter greens, such as mustard greens
freshly ground black pepper
freshly grated parmesan to serve
Cook the spaghetti 'til al dente.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic, chilli and anchovies. Cook, stirring for 2 minutes, until just starting to colour. Add the turnip tops and cook, stirring occasionally, for a few minutes, until just wilted.
Drain pasta. Add to the frying pan and toss gently. Season with pepper and serve immediately with the parmesan for sprinkling.
So, turnip tops. Turnip tops are the leaves of the turnip root and are quite common in southern US cooking. Closest resemblance to flavour would be mustard greens. Here is a Bill Granger recipe which Elaine kindly sent me:
Spaghetti with Anchovies & Turnip Tops
400g dried spaghetti
125ml extra virgin olive oil
3 garlic cloves, very thinly sliced
half tsp dried chilli flakes
8 good quality anchovy fillets in oil, chopped
300g turnip tops (cime di rape), or other bitter greens, such as mustard greens
freshly ground black pepper
freshly grated parmesan to serve
Cook the spaghetti 'til al dente.
Meanwhile, heat the oil in a large frying pan over medium heat. Add the garlic, chilli and anchovies. Cook, stirring for 2 minutes, until just starting to colour. Add the turnip tops and cook, stirring occasionally, for a few minutes, until just wilted.
Drain pasta. Add to the frying pan and toss gently. Season with pepper and serve immediately with the parmesan for sprinkling.
