When’s the last time you had a turnip? I’m going to wager that it’s probably been too long. Turnips are dirt cheap, nutritionally rich, and available year round! Turnips belong to the brasicas family, making them cousins to broccoli and radishes. They are loaded with vitamin C, and their tops are brimming with vitamins A and C and Calcium.
This recipe is quite simple, and the addition of red beans gives it a bit of protein, making it an excellent snack or dinner starter!
Turnips and their Tops (with red beans)
2 turnips, peeled and rough chopped, greens removed, picked and reserved
1 can red beans, drained and rinsed (chick peas would be lovely as well.)
2 cloves garlic
1 small yellow onion
1/2 c. red wine vinegar (+ 1/2 c. water)
1 Tbs. brown sugar
2 tsp. “Bangarang”
2 tsp. worcestershire sauce
salt and pepper to taste
Heat olive oil in a medium-sized saucepan over medium heat. Add onions and garlic, and saute until transluscent. Add turnips and cook an additional couple of minutes. Add remaining ingredients, including reserved turnip tops, and keep at a low simmer over medium heat until most of the liquid has cooked off, approximately 25-30 minutes.
If you don’t have Bangarang, a tablespoon of chili powder or paprika will do!