Baby Turnip Ragout

By December 29, 2011Uncategorized

2 leeks, white and light green parts only, cleaned & sliced

1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced

1 bunch baby turnips, with greens*

freshly ground black pepper

3 tablespoons chopped fresh herbs, such as tarragon, parsley, chives, or chervil
1 tablespoon unsalted butter

* turnips peeled and cut in wedges, greens stemmed, washed well, and chopped

Place the leek greens in a pot and add 8 cups water. Bring to a boil and simmer for 30 min. while you prepare the remaining vegetables. Strain and return to the pot, discarding the solids. Heat the oil in a large nonstick skillet. Add the onions and sliced leeks. Cook, stirring often, until tender, about 5 min. Add the garlic. Cook, stirring, until fragrant, about 1 min. Add the turnips, 2 1/2 cups of the leek stock, and salt to taste. Bring to a simmer, partially cover, reduce the heat to medium-low, and simmer for 10 min., or until the turnips are tender. Stir in the greens and simmer for another 5 min. If the greens are quite tough, simmer a few minutes longer; however, their color will not be as bright.  Add pepper, taste, and adjust the salt. Stir in fresh herbs and butter. When the butter has melted, serve in bowls over couscous. From

Author Terra

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