Do you have the Vedge cookbook? It’s wonderful, surprisingly simple, and delicious. (Full disclosure — I currently work Vedge Restaurant Group at V Street, but I owned this cookbook before that time! ). One of the things the cookbook does best if show how just a few ingredients of high quality, thoughtfully prepared, can be full of satisfying flavor.
Mushrooms are my favorite of all foods, so when I found a beautiful organic Maitake mushroom at my local H Mart, I snapped it up try out this recipe. I prepared it just as written, with the addition of some peas that appeared in the photo but not this recipe, alongside some hot, crusty, heavily, buttered bread. Heavenly.
I didn’t have baby turnips, just one large, weighty fall turnip, which was less sweet, and I think that I could have reduced the sauce a bit more to thicken it before adding it to the final vegetable bake in the oven, but see what you think!
So many greens! I don’t know about you, but when I pull a beet up from my garden or pull turnips out of my CSA share, I’m not looking at one vegetable, but two – the bulbs and the greens! So many people chop their greens off and throw them in the compost, but it’s like throwing away a head of lettuce or a bunch of kale. These greens can be easily used as you would any other green, just chop them off the bulb right away (if you leave then attached they can wilt the bulb) and use them within a few days, before they yellow and brown. This bright and tangy salad was the result of a very hot day, and a lot of greens.
Raw Turni, Kholrabi and Apple Salad
1 large bunch turnip greens
1 large bunch kholrabi greens
4 Tbs. olive or sunflower oil
6 Tbs. apple cider vinegar
1 Tbs. dijon-style mustard
2 Tbs. good-quality maple or agave syrup
2 garlic scapes (choped) or one garlic clove
salt and pepper to taste
4 white turnips
3 lrg. kholrabi bulbs
1 green apple
2 Tbs. fresh lemon juice
1/2 cups assorted salted nuts
Wash and thinly slice the greens. Place them in a large bowl. Drizzle the dressing over the greens and give them a quick “massage” with the dressing. Let rest in the refrigerator. Peel the turnips and kholrabi, cutting out any soft or woody spots. Julienne or shred the root vegetables and the apple and place in a medium bowl, tossing with the lemon juice. Add the root vegetables and apple to the greens, along with the salted nuts. Toss, and add salt and pepper to taste. Serves 4-6.