Our Greens from Stems and Stalks of Turnips and Beet Tops are grown with care and harvested fresh. For our most popular starter pack, the top 6 ingredients are Turnip, Beetroot, Carrot, Rocket, and Broccoli. All those wonderful greens growing in the garden do have a special place in your kitchen.
Turnip greens are one of the tastiest, most nutritious, and most versatile greens in the world. They have an earthy taste and mild flavor, with a crisp bite like radishes and a mild to slightly bitter finish, they are great in salads or steamed. Turnips, beets, and greens all make up a nutrient-dense, delicious meal. Add sweet potato or other root vegetables to the mix for happiness.
Greens from Stems and Stalks of Turnips and Beet Tops.
You can eat the tenderest beet and turnip greens raw. Make a salad centrepiece or tuck them into a sandwich or wrap.
Ingredients
- Stems and Stalks of Turnips and Beet Tops.
- 1 tbsp Salt
- 2 tbsp Butter
- 2 tbsp Flour
- Meat broth
Instructions
- Strip off the leaves(when quite young the stalks can be prepared unstripped) wash and cut the stems and cook in slightly salted water until tender.
- After draining cut the stalks very finely , brown some flour in butter very lightly, cook this either in milk or the broth of picked meat, stew in it the greens until done and season with nutmeg.
- If the both from pickled meat is used it should be first examined to see that is not too salty.
- Serve with cutlests, scallops, meat balls, boiled or raw ham and kidney slices.