South Ga Turnips Recipes

SOUL FOOD TURNIP GREENS

Steps:

• Melt butter in a large stock pot.
• Add onions and red peppers.
• Cook until tender and then add garlic.
• Cook garlic until fragrant and golden.
• Stir in chicken broth, hot sauce, red pepper flakes, and diced smoked turkey.
• Taste broth and season with salt & black pepper. Broth should taste very well seasoned and delicious.
• Let broth simmer for 10 minutes.
• Add turnips greens to pot and allow them to cook down slightly.
• Stir, cover and simmer for 1 hour (stirring occasionally)
• Remove lid and taste to adjust seasonings again. (I usually add a bit more salt, black pepper and hot sauce)
• Stir in baking soda and liquid smoke. (this will help further lessen the bitterness)
• Cover and simmer for an additional 10- 20 minutes or until greens are tender to your liking.
• Serve hot.

SOUTHERN TURNIP SUPREME

Steps:

• Place the vegetable bouillon cube into a saucepan with the water, and bring to a boil over high heat. Cook until the bouillon cube dissolves, about 1 minute. Stir in the turnips, onion, and garlic, return to a boil, and cook the mixture until the turnips are tender, about 10 minutes. Reduce the heat to a simmer, and cook until most of the liquid has been evaporated, 10 to 15 more minutes.
• Lightly stir in the sour cream to coat the turnips. Sprinkle with salt and pepper, and top with shredded Cheddar cheese and parsley.

HEALTHY AND DELICIOUS SOUTHERN TURNIP GREENS

Steps:

• Bring chicken broth, water, oil, salt, and pepper to a boil in a stockpot. Add turnip greens and sugar and return to a boil; reduce heat to medium-low and simmer, stirring every 15 minutes, until greens are tender, at least 30 minutes or up to 2 hours.

COUNTRY TURNIP GREENS

Steps:

• Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits.
• Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot.
• Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately.

TURNIP GRATIN

Steps:

• Preheat the oven to 375º.Start by peeling and thinly slicing the turnips and mincing the cloves of garlic. Grate about 2 cups of Gruyere cheese.In a large oven-proof skillet, melt 2-3 tablespoons of butter over medium-low heat. Place a single layer of turnips on top of the butter. Next, sprinkle a little of the garlic on top, then - and this is purely optional and really not all that necessary - add a couple of tablespoons of butter. Next drizzle a healthy splash of chicken broth over the turnips. Next, do the same with the cream. Now add a nice layer of Gruyere - about ½ cup. Sprinkle a bit of salt, but not much as the cheese is already salty.Repeat these layers twice more. Sprinkle on some freshly ground black pepper.Now pop the whole thing into the over and bake for about 20 minutes or until the top is hot, brown and bubbly.