How to cook turnip greens recipe from the Cajun Recipes collection by Cajun Cooking chef Beryl Stokes.
How to make a rose out of a turnip or any other hard root vegetable
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Russian folk tale The Enormous Turnip performed by the children of the st. Nicholas Orthodox church in McKinney Texas. www.Orthodox****
A Russian folk tale, The Enourmous Turnip, performed by the children of St. Nicholas Russian Orthodox church in McKinney, Texas. www.Orthodox****
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Surprisingly, many aren’t living in fear of the bacterial infection, but more so, wondering what’s next to top the do not eat list. Could it be the beet? What about the turnip? For most New Yorkers surveyed on Wall Street, broccoli is a sacred green. You can take my sanity, but please don’t take my broccoli.
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Veal Sirloin is sometimes referred to as veal rump, but do not use shoulder. If the sirloin is unavailable, the best substitute is veal tenderloin treated the same way but only roasted for 12-15 minutes.
For the braised vegetables, use your favourite vegetables but try to include leeks as they ore excellent with veal. You could include parsnips, golden beets, sweet potatoes or even squash.
Vito’s Advice : “Always put the roast in the oven fat side up to make the meat really tender.”
3 lbs (1.5 kg) veal sirloin, tied in a roll ( we used top sirloin )
3 tablespoons (45 ml) small rosemary sprigs Salt and freshly ground pepper
1 tablespoon (15 ml) olive oil
2 tablespoons (25 ml) butter
1 cup (250 ml) chicken stock ( can use beef stock instead)
4 cloves garlic, peeled and halved
- braised vegetables
3 carrots, peeled and cut into 2 inch (5 cm) lengths
3 parsnips, peeled and cut into 2 inch (5 cm) lengths
1 lb mini potatoes (500 g)
3 cups (750 ml) chicken stock (or beef stock)
2 white turnips, peeled and cut into wedges
1 bunch leeks, dark green leaves removed, cut lengthwise through the root
12 stalks asparagus, tough ends trimmed
Preheat oven to 400°F (200°C).
Cover meat with rosemary sprigs, tucking them inside strings if possible.
Season with salt and pepper.
Heat oil and butter in a large skillet over high heat until sizzling.
Add veal and brown on all sides, about 1-2 minutes per side.
Remove veal and place in a roasting pan.
Add stock and garlic to skillet, scraping up all the bits on the base.
Bring to boil.
Pour hot stock into the roasting pan.
Place pan in oven and roast for 40-45 minutes (depending on thickness) or until medium-rare ( if stock is reducing too quickly in pan, add up to ½ cup/125 ml water ).
While veal is roasting, place carrots, parsnips and potatoes into a pot of cold chicken stock over high heat and bring to a boil.
Reduce heat and simmer for 10 minutes or until slightly softened.
Add turnips and leeks and simmer for 7-8 minutes.
Add asparagus and cook for 5 minutes more or until all vegetables are cooked through.
Reserve vegetables and cooking liquid and reheat when needed.
Remove roasting pan from oven, remove veal and let rest for 10 minutes.
Place pan over burner and add 1 cup (250 ml) reserved vegetable cooking liquid and bring to boil stirring all the little pieces at the base of the pan.
Simmer 2 minutes to intensify flavours.
Slice veal into ½ inch (1-cm) slices.
Serve with the braised vegetables and some of the sauce.
Recipe Source: slight adaption of a recipe from FOOD & DRINK EARLY SUMMER 2009