Steamed Tokyo Turnips Recipes

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TOKYO TURNIPS



Tokyo Turnips image

Steamed Tokyo turnips are a simple, delicate side dish. This recipe from Cal Peternell -- cafe co-chef at Chez Panisse in Berkeley, California -- originally appeared in "In the Green Kitchen," by Alice Waters.Also try:Garlicky Kale Crostini

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 2

2 bunches Tokyo turnips with greens
Coarse salt, unsalted butter, olive oil, vinegar, soy sauce, or lemon juice, for serving

Steps:

  • Separate turnips and greens. Rinse turnips and wash greens. Remove any yellow or damaged leaves and discard. Quarter both turnips and greens.
  • Place a steamer basket in a saucepan with a tight-fitting lid; add enough water so that it reaches a depth of about 1/2 inch. Bring water to a boil over high heat. Add turnips and greens to steamer basket, cover, and cook until tender, 5 to 8 minutes. Serve with desired toppings.

STEAMED TURNIPS



Steamed Turnips image

Make and share this Steamed Turnips recipe from Food.com.

Provided by A Republican Hippie

Categories     Vegetable

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 3

1 lb fresh turnip
2 tablespoons butter
1 pinch salt

Steps:

  • Peel and chop turnips into 1/2" dice, (uniform pieces cook more evenly).
  • Place into steamer with at least 1" water underneath.
  • Put lid on steamer and steam for 20 minutes (or more) once water comes to a boil. Turnips are done when they pierce easily with a knife.
  • Drain water and remove steamer from pan, keeping turnips in hot pan. You may need to heat the pan to remove any residual water from turnips.
  • Add butter and salt to taste and mash coarsely. The more butter, the better --
  • Serve hot.

Nutrition Facts : Calories 82.7, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 155.7, Carbohydrate 7.3, Fiber 2, Sugar 4.3, Protein 1.1

JAPANESE TURNIPS WITH MISO



Japanese Turnips with Miso image

Provided by Maggie Ruggiero

Categories     Appetizer     Side     Quick & Easy     Turnip     Boil     Butter     Gourmet     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 5

3 tablespoons white miso
3 tablespoons unsalted butter, softened, divided
3 pounds small (1 1/2-to 2-inch) Japanese turnips with greens
1 1/3 cups water
2 tablespoons mirin (Japanese sweet rice wine)

Steps:

  • Stir together miso and 2 tablespoon butter.
  • Discard turnip stems and coarsely chop leaves. Halve turnips (leave whole if tiny) and put in a 12-inch heavy skillet along with water, mirin, remaining tablespoon butter, and 1/8 teaspoon salt. Bring to a boil over medium-high heat, then boil, covered, 10 minutes.
  • Add greens by handfuls, turning and stirring with tongs and adding more as volume in skillet reduces. Cover and cook 1 minute. Uncover and continue boiling, stirring occasionally, until turnips are tender and liquid is reduced to a glaze, about 5 minutes. Stir in miso butter and cook 1 minute.

STEAMED RADISHES



Steamed Radishes image

Even if you're not a fan of radishes, TRY THIS! When steamed, the radishes are tender and sweet..... delicious!

Provided by Rebecca

Categories     Side Dish     Vegetables

Yield 4

Number Of Ingredients 3

20 radishes
2 tablespoons water
¼ cup butter

Steps:

  • Trim the ends off of the radishes and peel a band of radish-skin from around the middle of the radish.
  • Steam the radishes in a covered microwave safe container for 8 minutes, or until fork tender. Drain and toss with butter, serve immediately.

Nutrition Facts : Calories 108.9 calories, Carbohydrate 1.5 g, Cholesterol 30.5 mg, Fat 11.6 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 7.3 g, Sodium 99.5 mg, Sugar 0.8 g

STEAMED TOKYO TURNIPS



Steamed Tokyo Turnips image

Categories     Sauce     Turnip

Number Of Ingredients 0

Steps:

  • Tokyo turnips are a beautiful all-white variety that are sweet tasting and mildly spicy. When harvested young, about 1 inch in diameter, the smooth skins are thin and delicate and don't need to be peeled. At that stage, the greens are tender and small, and both turnips and greens are good for steaming. If the greens and turnips are in pristine condition, they are very good steamed whole with the greens attached. Otherwise, separate the turnips and greens, leaving an inch or so of the pale green stalks at the top of the turnips. Rinse the turnips well to remove any grit in the stalks, and leave them whole or cut into halves or quarters. Wash the greens and discard any yellow or damaged leaves. Place a steamer basket in a saucepan with a tight-fitting lid, pour in water to a depth of half an inch or so, and heat the water to boiling. Add the turnips and greens to the basket, cover the pan, and cook until just tender, 5 to 8 minutes, depending on their size. They are delicious eaten with nothing more than a little salt and butter or a drizzle of olive oil, or with a dash of vinegar or soy sauce, or a squeeze of lemon juice.

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