Turnips, Kohlrabi, and Peas

Ragout of Turnips, Kohlrabi, and Peas

Here is a great way to use at least three ingredients from the shares this week.  It is a little hot for soupy things, but this would be good not-piping-hot as well.

1 Tbsp Butter
6 green onions, halved (or diced scapes, if yours are still good)
4-6 smallish turnips, scrubbed and quartered
2 or 3 small kohlrabi, peeled and quartered
1 tsp thyme
sea salt and freshly ground pepper
1 pound pea pods, shelled (about half of our snap peas are big enough to shell, or simply dice the more tender snap pea shells into pea sized pieces)
a few handfuls shredded chard (or baby spinach)
dollop Mexican crema (or creme fraiche or sour cream)
4 large basil leaves, slivered

1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon of salt. Simmer while you shuck the peas.

2. When the vegetables are tender (12-15 minutes), add the peas and chard and cook until the spinach has wilted down, a few minutes more. (Add the peas at the 10 minute mark if you’re using the pods, too — they take a little longer to cook). Stir in the crema and add the basil. Taste for salt and season with pepper. Serve as a side or main dish, with some crusty bread or even over robust pasta.

Adapted to this week’s share from Local Flavors, by Deborah Madison.  I recommend the book as it focuses on using ingredients from farmer’s markets when they’re in season.  If they’re ripe at the same time, they’re probably in the same recipes.

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