If your turnips come with the greens on, remove the stems and wash the leaves, tear into bite-sized pieces, then add to the pan to wilt just before adding the dressing, or cook the greens separately and put on the plate first, the add the turnips and mushrooms, then dress.
INGREDIENTS:
1 bunch Tokyo turnips, cleaned and peeled if skin is tough, tops and tails removed and cut into 6 wedges (8 if the turnips are more than 2½ inches wide) Greens from turnips (if they come with them), stems discarded, washed and torn into bite-sized pieces 2-3 cups oyster mushrooms, torn into pieces if larger than 1½ inches across ½ cup white wine ½ teaspoon fresh thyme or oregano, minced Olive oil as needed Salt and pepper to taste 1 teaspoon sugar 1 cup Grilled Green Garlic vinaigrette
METHOD:
Use a skillet large enough to hold the turnips in one layer. Fill with water and bring to a boil. Add the turnips and cook just until they lose their raw edge, about 2-4 minutes. A sharp knife tip should just be able to pierce it. Drain and set aside.
Film the pan with oil. When hot, add the mushrooms and toss to coat with oil. Season with salt and pepper. Cook mushrooms until softened, adding oil if they seem dry or are sticking to the pan. When they are all starting to color and starting to soften, add the wine and cover the pan for 2 minutes. Remove the top and continue cooking until the mushrooms are cooked through and all the liquid has evaporated from the pan. Remove the mushrooms to a bowl and keep warm.
Add the sugar to the pan and turn down the heat to medium. As soon as the sugar starts to caramelize, drizzle the pan with oil and add the turnips. Toss to coat with the caramel and cook, turning as needed until the turnips are golden all over and tender.
If using the tops, make sure there is still a little moisture on them and add to the pan. Toss to work the greens into the turnips and cook just until wilted. If you do not have the greens, just go the next step.
Add the mushrooms, season with a little salt and pepper, and scatter the herbs over all. Toss and cook just to warm the mushrooms.
Transfer to a serving dish and drizzle with enough of the dressing to lightly coat the vegetables. Taste a turnip, and if needed, add a little more dressing until you hit the right balance. The sweetness and garlic flavor should play off and complement the slight bitterness of the turnips and greens and the earthy notes of the mushrooms. Serve hot.
Chef’s Notes:
Adding a cooked grain such as spelt, wheat berries, or barley would be a nice way to make this dish more substantial. You could also add carrots with the turnips and onions with the mushrooms.
Serves: 4
Source: Chef Andrew E Cohen
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