Recently we were able to attend farm day at our CSA. This is one day out of the season when the owners host a tour of the farm and explain crop rotation, pest control and all the other good things that farmers know about. The best part for our little ones was being allowed to pick vegetables directly from the field. We came home with a stash of carrots, little tomatoes and summer turnips.
This is another recipe from my find at the library.
4 russet potatoes, peeled and chunked
3/4 lb or more of turnips ( 8 to 10 small summer turnips)
1 sprig thyme
sea salt and fresh ground pepper
1 tbs olive oil
2 large onions, sliced about 1/4 inch think
1 lb, more or less, turnip greens (we used swiss chard)
1. Put potatoes and turnips in a pot, cover with cold water, and add the thyme and 2 tsp of sea salt. Bring to a boil and cook uncovered until soft, 20-25 minutes. Drain, then mash, adding cooking water if needed to thin the vegetables. Taste for salt and season with pepper. Keep warm.
2. Heat the oil in a skillet. Add the onions and cook over medium-high heat, stirring frequently, until golden and tender, 12-15 minutes. Season with salt and pepper and turn off the heat.
3. Cut off the stems from the swiss chard or turnip greens. Cook in boiling salted water until tender, about 8 minutes, but taste to make sure. Drain, then add them to the pan with the onions.
4. To serve, mound the mash on a platter and smother it with the onions and greens.