I think I've only eaten turnips once before, in a mixed roasted vegetable platter. I don't try to avoid them, but they don't seem to show up in too many restaurant dishes. This week, we were getting turnip greens, but they came with the turnips attached. (Bonus turnips?) I decided to use both the greens and the bulb for dinner tonight.
I found these pretty easy to work with. I treated the greens like spinach and sauteed them with an onion. I peeled the turnips and seasoned them like I do a potato. They just cook quicker. I made crunchy garlic chicken to go along with it.
I liked the roasted turnip bulbs. The consistency reminded me of a crisp apple. I didn't care too much for the greens, but Roy liked them. A bunch of the greens didn't look that great, so I discarded them. I was left with about half of the original total for this dish.
Another highlight is that we finally got to eat outside for dinner. I live in a condo building, and we have a deck looking over a small park in back.
I can't remember if I had a salad this night. The only thing from Fair Shares I used in the main course was the turnips. I also used the honey roasted peanut butter for breakfast, since I usually have an English muffin with peanut butter for breakfast anyway.
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