Author Notes
Creamy, mashed hakurei turnips with chèvre served with rich radish greens and caramelized leeks. —Vicky | Things I Made Today
Ingredients
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1 1/2 pounds
Small to medium sized Hakurei turnips with greens, turnips cleaned and greens coarsely chopped
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2 tablespoons
Butter
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2
Spring garlics (or 4 garlic cloves), chopped
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2
Leeks, green parts removed, split lengthwise then chopped
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3 ounces
Goat cheese
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Kosher salt
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Freshly ground black pepper
Directions
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Bring a large pot of heavily salted water to boil. Add turnips and cook for 25-30 minutes, until soft.
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Meanwhile, in a medium saucepan, melt 1½ tablespoons butter over medium heat. Add garlic and leeks and cook, stirring occasionally, until they start to brown, about 10 minutes. Add salt and pepper to taste. Transfer to a bowl.
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In the same pan, melt remaining ½ tablespoon butter. Add turnip greens and cook until they wilt, 2-4 minutes. Add salt and pepper to taste.
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When turnips are soft, drain water and mash until no large chunks remain. Alternatively, you can pulse a couple times in a food processor. Stir in goat cheese and mix until well integrated. Add salt and pepper to taste.
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To plate, place greens down first, top with mashed turnips and then leeks.
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