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
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.
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