大家开开眼——英文世界——欧美人怎么吃萝卜缨子 组图
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Turnip greens. Don't throw away those beet greens!
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livestrong.com How to Cook Turnip Greens With Roots Photo Credit Brand X Pictures/Brand X ... 400 × 320 - 19k - jpg | healthaliciousness.com Next add in the turnip greens. It is nice to leave them large and un-chopped ... 320 × 240 - 22k - jpg | saffronstreaks.com ... not know how to cook turnip greens or rather it was just unsophisticated ... 696 × 567 - 148k - jpg | diggrowcompostblog.com I bought some turnip greens and sweet potatoes and tried my version of reds ... 400 × 267 - 28k - jpg |
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 iknowvegetables.com What to do with Turnip greens 460 × 360 - 63k - jpg |  everydayfinesse.blogsp... I little the taste of turnip greens cooked with just a little water, ... 809 × 654 - 40k - jpg | .jpg&imgrefurl=http://www.saveur.com/article/Recipes/Turnip-Greens&usg=__ltxnqpjUalO2_mqq5jQLUfmBrFQ=&h=250&w=250&sz=26&hl=zh-TW&start=55&zoom=1&tbnid=MZdPJ7bGQzKKRM:&tbnh=111&tbnw=111&ei=H3yTUZXoJ6-l4APDyYGAAw&prev=/search%3Fq%3DHow%2Bto%2BCook%2BTurnip%2BGreens%26start%3D40%26um%3D1%26safe%3Doff%26sa%3DN%26hl%3Dzh-TW%26sout%3D1%26biw%3D970%26bih%3D573%26tbm%3Disch&um=1&itbs=1&sa=X&ved=0CEcQrQMwDjgo) saveur.com In the South, pot likker, the liquid that greens are cooked in, ... 250 × 250 - 26k - jpg |  cookingbride.com Turnip Greens. Sep 15, 2011 by The Cooking Bride · turnip greens 067 504 × 360 - 101k - jpg |
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 markettomouth.blogspot... 9) Test the turnips for tenderness; cook longer if they need it, ... 1600 × 1208 - 233k - jpg |  kitchen.amoores.com Turnip Greens Salad I remember my dad used to eat raw mustard greens with ... 2272 × 1704 - 398k - jpg |  foodsubs.com turnip greens = turnip tops = turnip salad = Hanover greens Notes: A staple ... 325 × 289 - 9k - jpg |  fullmeasureofhappiness... ... of turnip greens, rinsed and chopped roughly (don't worry, greens cook ... 3000 × 4000 - 3771k - jpg |
 addapinch.com Spicy Skillet Turnip Greens Recipe from addapinch.com 604 × 401 - 297k - jpg |  addapinch.com Spicy Skillet Turnip Greens Recipe from addapinch.com 604 × 859 - 464k - jpg |  harmsplace.com Over the weekend, I cooked a pot of mustard and turnip greens. 1600 × 1200 - 169k - jpg |  snapguide.com How to Cook Skillet Turnip Greens and Chicken 580 × 350 - 94k - jpg |
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 wmmtcooks.blogspot.com Tonight I'm cooking turnip greens, and I tossed in some Alderwood Smoked Sea ... 1600 × 1200 - 190k - jpg |  localfoods.about.com Types of Cooking Greens — From Collard Greens to Turnip Greens 1920 × 1280 - 347k - jpg |  localfoods.about.com Types of Cooking Greens — From Collard Greens to Turnip Greens 1920 × 1280 - 322k - jpg |  vegetarian-recipes.won... How to Cook kale, collard, mustard, or turnip greens 300 × 140 - 15k - jpg |
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欧美人怎么吃萝卜缨子 组图
How to Cook Turnip Greens with Recipes
If you are learning how to cook turnip greens, this is one vegetable that both the leaves (or greens) and the roots are edible and so delicious. Turnip greens are usually harvested when very young and tender making them very good when cooked in a turnip greens recipe.
When learning how to cook turnip greens, you will find that vegetables like the turnip greens are the least understood of the vegetables. These greens that are not specifically grown for the leaves but more for the roots are often just thrown out and discarded. Turnip greens are delicious when properly cooked and seasoned.
Cooking turnip greens are a lot like cooking mustard greens and are very popular as a side dish in the southern United States. My family’s German heritage makes cooked greens, whether it is mustard, collards or spinach recipes very popular as a side dish or even a whole meal for us. Mom regularly fixed a large pot of greens for the health benefits.
The turnip root is high in vitamin C but the nutritional value of the leaves (or tops) include vitamin A, folate, vitamin K and calcium as well as the vitamin C. This is why such a large market has developed for the leaves to be sold by themselves without the root of the turnips.
If learning how to cook turnips greens, they can be purchased separately without the roots. It is best if you can find them to purchase without being packages. This gives you a clear view of the condition of the leaves. Look for brightly colored leaves that appear tender and crisp.
As for all your vegetable recipes but even more so for the greens it is best to find them locally grown. This is because all leaves are short lived and you should cook them as soon as possible. If you must store them, store for no longer than two days. After that the flavor and texture suffer and much of the rich supplies of vitamins and minerals have disappeared. When you learn how to cook turnip greens use the freshest ingredients available to you.
The following recipe is a little different and very good when you learn how to cook turnip greens.
COOKING TURNIP GREENS WITH A SOUR CREAM SAUCE
- 1 Pound turnip greens
- 1 Tablespoon olive oil
- ¾ Cup finely chopped onion
- 1 Clove minced garlic
- 1 Can (8 ounces) tomato sauce
- ¼ Cup grated parmesan cheese
- ½ Cup sour cream
- 2 Tablespoons fresh chopped parsley
- ¼ Teaspoon salt
- ¼ Cup mushroom pieces
- See more at: http://www.painlesscooking.com/how-to-cook-turnip-greens.html#sthash.DxfYtzpn.dpuf
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Wednesday, June 2, 2010
While I have access to a veggie garden bursting with a selection of young tender greens, I'm making the most of it, daily preparing meals from the backyard bounty.
A friend commented on yesterday's post asking me if the green rhubarb I'd prepared from the garden tasted different from red rhubarb. My response was that it's a bit sweeter, or shall we say, less tart than the red variety.
You wouldn't expect the green rhubarb to be slightly sweeter than the red variety since it's natural to assume green is unripe and thus tart -- however, that's not the case with rhubarb.
Just as it's a mistake to assume green rhubarb is more tart than red, it's also erroneous to assume that baby turnips are unripe because they're not yet large and bulbous, and that baby kale will be lacking in flavor because the leaves are delicate.
A friend commented on yesterday's post asking me if the green rhubarb I'd prepared from the garden tasted different from red rhubarb. My response was that it's a bit sweeter, or shall we say, less tart than the red variety.
You wouldn't expect the green rhubarb to be slightly sweeter than the red variety since it's natural to assume green is unripe and thus tart -- however, that's not the case with rhubarb.
Just as it's a mistake to assume green rhubarb is more tart than red, it's also erroneous to assume that baby turnips are unripe because they're not yet large and bulbous, and that baby kale will be lacking in flavor because the leaves are delicate.
As you'll note in the slide show above, baby turnips are about the size of radishes and their leaves are soft and smallish, as are the leaves of baby, purple lacinato kale.
What I've noticed eating spring greens from the garden, whether lettuce, spinach, kale, turnip greens, or snap pea greens, is that they're all slightly sweet, tender, and less fibrous than mature greens.
This time last week, I posted a dish made by local farmer, chef and bistro owner, Eric Skokan. Titled, Lamb with Baby Turnips and Pea Greens, I described the method Eric used to cook the dish, and then I also had the opportunity to sit down and eat the meal.
Eric had pan sauteed the baby turnips on high until they browned. He then added a handful of turnip greens and wilted them quickly. Applying this rapid cooking method meant the baby turnips were par-cooked, as were the greens.
I decided to cook the tiny turnips, their greens, and the baby lacinato kale I'd picked, longer than a rapid saute, since the toughness of the par-cooked turnips wasn't pleasant.
You can follow my method in the steps below or in the slide show above.
Baby Turnip Greens & Lacinato Kale
1) Wash a handful of baby lacinato kale leaves and the same of turnip greens.
2) Cut the baby turnips from the stalks, leaving maybe an inch of stalk in place. Cut each baby turnip either in half or quarters.
3) Trim the woody stalks from all the leaves. You might even peel the leaves off some of the tougher stalks.
4) Now chop half an onion into chunks, and a red bell pepper or a carrot.
5) Toss the onion, pepper and or carrot into a oil-lined skillet and saute over medium heat.
6) Toss the halved (or quartered) turnips into the skillet and stir.
7) Now add the kale and turnip greens and stir the veggies until the leaves begin to wilt.
8) Add a splash of water (maybe quarter of a cup) and put the lid on the skillet. Cook the vegetables on med to low for about 5-7 mins.
9) Test the turnips for tenderness; cook longer if they need it, and season to taste.
To Serve: At the top is a picture of the platted vegetables without meat. I decorated the edge of the plate with the turnips, and dotted rock salt over the middle pile of greens.To the left is a version of the dish, with chunks of organic buffalo and rice meatloaf at the edge of the plate. I topped the meat with spoonfuls of a sweet tomato relish since it complimented the slight bitter-sweet flavor of the greens.
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