A tested and approved CSA
Member Contribution. Just in case you have any lingering turnips and were
unsure what to do with them, try this delicious fall recipe and save the
greens! It tasted as good as it sounds. I've been using the greens for
smoothies (also with apples), but you can also use them like spinach. Thank
1 large onion, cut into 1/4-inch slices
2 tablespoons olive oil
1 1/2 teaspoons butter
1 pound turnips, peeled and cut into 1/8-inch slices, divided
1/2 pound baking potatoes, peeled and cut into 1/8-inch slices, divided
1/2 pound Granny Smith apples, peeled and cut into 1/8-inch slices, divided
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
3/4 teaspoon fine-grained sea salt
3/4 teaspoon freshly ground black pepper
1 1/4 cups (5 ounces) grated extra-sharp Cheddar cheese
Garnish: sliced green onion
1. Sauté onion in olive oil in a large skillet over medium-high heat 5 minutes. Cover, reduce heat to medium, and cook 15 to 20 more minutes or until onion is tender, stirring often. Uncover and cook, stirring constantly, 5 to 10 minutes or until browned. Remove from heat.
2. Grease 10-inch cast-iron skillet with butter. Layer half of turnip, potato, and apple slices in skillet; sprinkle with half the onion, rosemary, thyme, sea salt, pepper, and cheese. Repeat procedure.
3. Bake, uncovered, 40 minutes or until tender. Let stand 15 minutes. Garnish, if desired.