Thursday, December 8, 2011

Mini Pasta with Baby Turnips and Greens

Adapted from The Farm at Miller's Crossing

  • 1-2 bunches (about 15) baby salad turnips
  • 4-6 ounces mini pasta
  • 1 tablespoon oil
  • 1 clove garlic, minced
  • 1 hot pepper, minced
  • Veggie Parmesan cheese
  • Bring a pot of water to a boil; add 1 tablespoon salt
  • While water is heating, cut roots off of turnips, remove leaves and cut turnips in half
  • Leave turnip leaves whole and cut stems into 1 inch pieces
  • Put turnips in the boiling water and cook a few minutes until tender; remove
  • Put stems then leaves in the same boiling water, removing when tender
  • Add pasta to the same boiling water and cook per package directions
  • While pasta is cooking, heat oil in skillet
  • Add garlic and hot pepper; saute until garlic is pale gold
  • Add cooked turnips, stems and leaves
  • Add cooked, drained pasta and a little of the cooking water
  • Serve with veggie Parmesan cheese
There would normally be more greens but due to frost, at least half of the leaves had yellowed and could not be used.  Delicious regardless!

No comments:

Post a Comment