Thanks to loyal customer Susan Gill for sending in this great recipe from Chez Panisse Vegetables, by Alice Waters. She tells us this soup is wonderful and uses the
greens too. Also, Ray’s current turnips are perfect also because they don’t need peeling.
1 yellow onion
1 clove garlic
1 tablespoon olive oil
1 tablespoon unsalted butter (or fat rendered from Ray’s bacon)
2 bunches young turnips with greens (about 2.5 lbs.)
1 bay leaf
1/2 teaspoon chopped thyme leaves
1 small piece prosciutto or Bradley Farm smoked bacon
8 cups rich chicken stock
salt and pepper
Reggiano Parmesan cheese
Peel and slice the onion and garlic thin. Put in a nonreactive pot with the olive oil and butter and 1 tablespoon water and stew, covered, until they are soft and translucent. Trim off the stems and greens from the turnips and reserve the greens. If the turnips are very young and tender, it is unecessary to peel them. Trim off the roots, slice the turnips thin and add them to the pot. Stew them for a few minutes, until they begin to soften. Add the bay leaf, thyme, prosciutto or bacon, chicken stock, and salt and pepper. cover and simmer over low heat for about 1/2 hour.
Wash the turnip greens and cut them into 1/2-inch-wide strips and stir them into the soup. Simmer the soup for another 10 minutes or so, until the greens are soft an tender. Garnish the soup with a few curls of shaved Parmesan.
*Water or vegetable stock may be substituted for the chicken stock and the prosciutto omitted for a meatless version of this soup. A pinch of Ray’s paprika added when the turnips are stewing, before the liquid is added, would make for a nice, smoky touch in place of the pork.
Anatomy of a Pork Roast, from the Porkchop Express blog, gives step-by-step instructions for roasting a Bradley Farm boneless pork butt just like this one:
It will have you marveling “at the succulent porcine goodness”. Photos and the full recipe can be found at porkchop-express.com.