Best Stir Fried Baby Turnips With Spring Onions Green Garlic And Tofu Recipes

STIR-FRIED BABY TURNIPS WITH SPRING ONIONS, GREEN GARLIC AND TOFU

Stir-Fried Baby Turnips With Spring Onions, Green Garlic and Tofu image

The fresh ginger I'm finding at springtime farmers' markets is new and juicy, like the spring garlic and onions. I'm sure this is going to be just one of many springtime stir-fries, but right now it's a favorite. It's inspired by an irresistible bunch of baby turnips I bought at a Sunday farmers' market. The turnips were no bigger than a small round radish, but their greens were lush - I had about 6 cups of leaves after I'd stripped them from the stems. Sweet spring onions and green garlic contrast beautifully with the bitter flavor of the turnip greens.

Provided by Martha Rose Shulman

Categories dinner, main course

Time 20m

Yield Serves 3 (4 if there are other dishes)

Number Of Ingredients 12

Ingredients

7 ounces firm tofu (1/2 of a14-ounce box), drained and cut in dominoes (about 1/4-inch thick by 2 inches long)
1 bunch baby turnips, with greens (about 1 pound total)
1 to 2 tablespoons soy sauce (to taste)
1 tablespoon Chinese cooking sherry (Shaoxing rice wine) or dry sherry
1/4 cup chicken stock, vegetable stock or water
1 teaspoon honey or agave nectar
2 tablespoons peanut, canola, rice bran, sunflower or grape seed oil
Salt and freshly ground pepper to taste
1 bulb green garlic, papery shells removed, minced
1 tablespoon minced ginger
1 bunch spring onions or 2 to 3 bunches scallions, sliced, white and light green parts only, sliced (about 1 1/4 cups)
1/2 cup coarsely chopped cilantro

Steps:

Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm's length of your wok.
Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
Return tofu to the wok along with the cilantro. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.

Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 4 grams

ROASTED BABY TURNIPS WITH MISO BUTTER AND FRIED EGGS

Roasted Baby Turnips with Miso Butter and Fried Eggs image

Our chopped challenge this week was turnips. We wanted a hearty rustic weeknight dinner that the whole family would love. We made a family-style cast-iron skillet dinner with potatoes, onions, and baby turnips and topped it with sunny-side-up eggs and nutty, addictive miso butter. Chopped Basket Ingredient: turnips

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

3 bunches (about 1 pound) baby turnips (ping pong ball size), greens and soft stems reserved
8 small baby red creamer potatoes (about 1 pound), halved
1 large red onion, peeled with root intact, cut into 6 wedges
1/4 cup vegetable oil
Kosher salt and freshly ground black pepper
1/2 stick unsalted butter, at room temperature
2 tablespoons yellow miso
2 cloves garlic, finely grated
One 1-inch piece fresh ginger, peeled and finely grated
4 scallions, thinly sliced (white and green parts kept separate)
4 to 6 large eggs

Steps:

Preheat the oven to 425 degrees F with a rack set on the middle shelf. Heat a large cast-iron pan over medium-high heat.
Gently toss the baby turnips, potatoes and onion wedges with 2 tablespoons of the oil and a light sprinkle of salt and pepper. Carefully add to the hot pan and put in the oven to roast until the vegetables are golden brown and the potatoes are cooked through, 20 to 25 minutes.
While the vegetables are roasting, prepare the miso butter. Stir together the butter, miso, garlic, ginger and half of the scallion greens.
Thickly slice the reserved turnip greens and stems (about 1/2-inch pieces).
Remove the vegetables from the oven and turn off the heat. Gently stir in the reserved turnip greens and scallion whites until just wilted, 1 to 2 minutes. Add the miso butter to the pan and gently toss to coat the vegetables. Return to the oven to keep warm while you cook the eggs.
Heat the remaining oil in a large nonstick pan over medium heat. Crack 4 to 6 eggs into the pan; if they stick together, that's OK. Sprinkle lightly with salt and pepper. Cook until the whites start to set, 2 to 3 minutes, and then cover with a lid and continue cooking until the whites are set but the yolks are still runny, 1 to 2 minutes.
To serve, top the roasted vegetables with the fried eggs and garnish with the remaining sliced scallions.