Turnip, Pea & Leek Winter Salad
Plump, marbled, fuchsia-and-cream turnips are a colorful contrast to winter’s more modest root veggies. These bulbs aren’t typically first on grocery lists, but their unique qualities make them a fine food for this season. They’re one of the world’s oldest cultivated vegetables, harvested in ancient gardens 3,500-6,000 years ago. A member of the Cruciferous Family, the nutrient makeup of turnips competes with the likes of kale and kohlrabi. There’s good reason, then, to add these peppery taproots in soups, mash them along with potatoes, or season liberally and sauté with other veggies.
They’ve got a bite reminiscent of spicy radishes, until cooked, when their flavor softens. As is the case with this recipe starring glazed turnips, fragrant leeks, and delicate peas. Enjoy!
TURNIP, PEA & LEEK WINTER SALAD
INGREDIENTS
- 3 Turnips, peeled and chopped into bite-size pieces
- 3 T Butter
- 1 T Honey
- 1 Leek, chopped
- 1 C. Peas, frozen or canned
- 2 Cloves Garlic, finely chopped
- 2 T. Tarragon, finely chopped
- Pepper
- Salt
INSTRUCTIONS
- Bring a medium pot with salted water to a boil, add chopped turnips and cook for 10 minutes, then drain.
- If using frozen peas, place in a bowl of warm water and set aside until defrosted.
- In a pan, melt half the butter and sauté leeks until they are fragrant and begin to soften, about 5min. Add the rest of the butter, more salt, honey, garlic, and the drained turnips. Stir occasionally until the turnips are glazed and begin to brown, about 3-5min.
- Add the drained defrosted peas and stir until warmed through.
- Remove from heat and add pepper and tarragon.
- Enjoy as-is or serve over rice or other grains.