‘Tis turnip season. These root vegetables ground and strengthen us. Eaten with their delicious (if a tad bitter) tops or greens, they balance, nourish, cleanse and filter, preventing and offsetting seasonal overabundance.
Ingredients to serve 2
4-5 baby turnips, with green tops
2 teaspoons soy sauce
Cut or tear the green tops from the turnips.
Wash the greens well.
Scrape any tiny white “hairs” and/or brown spots from the turnips and rinse them well. Halve each turnip globe, cut into quarters and then eighths. Place the pieces in a steamer basket.
Chop the leaves into similarly sized small pieces and scatter them on top of the root pieces in the steamer.
Place about 1-2 inches of water in the steamer pot; cover and bring to a boil. Place the steamer basket in the steamer pot; cover and allow to steam for about 5-6 minutes, until the roots are soft and the leaves still green.
Add the soy sauce and simmer for another minute.
Remove from pot and serve, shown above with a piece of sourdough steamed bread and a cup of kukicha tea.
« CHRISTINA’S CABCAUZU
Baby Brussels Sprouts Winter Salad »