Sunday, October 18, 2009

Sautéed Hakurei Turnips and Choi Sum

When I received these new farm fresh vegetables in this week’s CSA bag, I was eager to try them. Sweet flavored hakurei turnips can be enjoyed raw or cooked. Choi sum, related to bok choy and also called Chinese sprouting broccoli, has stems that are tender and succulent with a mild flavor. I wanted to prepare these veggies in a simple side dish recipe to highlight the flavors. I served these alongside a mild flaky white fish for a healthy dinner.

Adapted from:
Speedy Sautéed Hakurei Turnips and Greens, Deborah Geering

1 bunch hakurei turnips with greens
1 bunch choi sum
½ tablespoon olive oil
½ tablespoon butter
Salt and pepper to taste
¼ cup white wine

Rinse the turnips, greens, and choi sum well. Cut the greens from the turnips and chop into 2-inch pieces. Trim any straggly roots from the turnips and discard. Cut the turnips into quarters or eighths, depending on size. Cut the choi sum into 2-inch pieces.

In a sauté pan with a lid, heat the olive oil and butter. Add the turnips, sprinkle lightly with salt and pepper, and sauté until crisp-tender, about 5 minutes. Remove the turnips from the pan. Add the greens and choi sum to the pan, along with any moisture still clinging to the leaves. Cover the pan and allow the greens to cook, stirring once or twice, until just tender, 6 to 8 minutes. Add the white wine and cook until almost all the liquid is gone. Return the turnips to the pan; cook 1 to 2 minutes to heat through. Serve immediately.

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