Recipe: Classic Turnips And Greens Harvest Soup

This simple and delicious recipe features the flavors of fall from your local farmer's market (or CSA share). It's a great way to use up extra turnips and greens, and the light but hearty flavors of onions, garlic, turnips, and bacon make this a taste treat you'll want to repeat every fall!

Classic Turnips And Greens Harvest Soup
(Makes 4-6 servings.)

 Turnips (Brassica rapa) (Photo credit: Wikipedia)

Ingredients:

4 medium turnips
1 bunch of turnip greens
2 small yellow onions
2 garlic cloves
2 Tbsp olive oil or other cooking oil
2 slices bacon (or pancetta), cut into small pieces
6 cups chicken broth or vegetable broth
salt and pepper to taste

Directions:

• Peel turnips and cut into bite size pieces; set aside.
• Wash greens, dry well, and cut into thin strips; set aside.
• Peel and dice onions; set aside.
• Peel and mince garlic; set aside.
• In a Dutch oven or soup pot, heat olive oil over medium-high heat. When hot, add the cut up bacon or pancetta and cook until it starts to crisp.
• Add onions and cook until they start to soften, then add garlic and cook 1 minute longer.
• Add chopped turnips and cook for 5 minutes, stirring frequently.
• Add broth and bring to a boil; reduce heat to low and simmer slowly, cooking turnips until fork tender, about 8 to 10 minutes.
• Add turnip greens and cook on low heat, stirring frequently, until greens are tender, about 5 to 8 minutes.
• Taste and season with salt and pepper as needed. Serve hot with crusty bread for a light supper.

Heart-Healthy Recipe - Mashed Sweet Potatoes with Turnips & Sage

As a lighter and sweeter alternative to mashed potatoes, check out this low-carb heart-healthy recipe packed with antioxidants and vitamins - as well as flavor! Sweet potatoes are full of Vitamin A, fiber, and other great stuff, while the garlic (always a great boon to the heart) and turnips add multi-layered flavor and lighten things up a bit. Accent this unique dish with fresh sage and a dash of pepper and sea-salt, and you've got a new healthy favorite that's tasty enough to serve at a special occasion, and healthy enough to eat any day of the week!

Mashed Sweet Potatoes with Turnips & Sage
(Makes about 6 small servings.)

Image via WikipediaIngredients:
1/2 lb sweet potatoes, peeled and diced
1/2 lb turnips, peeled and diced
2 garlic cloves, minced
10 fresh sage leaves, whole
3 Tbsp butter
4 fresh sage leaves, chopped
1 tsp sea salt
1/2 tsp ground black pepper

Directions:

• In a large saucepan, put sweet potatoes, turnips, garlic, and 10 whole sage leaves, pour in enough cold water to cover and bring pot to a boil.
• Reduce heat to to medium low and simmer until fork tender, about 10 to 15 minutes, depending on the size of the vegetables.
• Drain well, and keep in saucepan, covered, to keep warm.
• Make sage butter: put butter in a skillet over medium heat and when it's melted, add the chopped sage leaves, stirring and cooking for 1 minute or until the sage wilts and browns, but don't let the butter burn.
• Uncover the pot of vegetables and pour the sage butter over the vegetables, add the salt and black pepper, and mash with a potato masher until light and fluffy. Serve warm.

Bonus Tip: For a richer garlic flavor, saute the minced garlic in the butter with the sage instead of cooking with the vegetables. (Be careful not to let it burn, as burned garlic can turn bitter.)