Weatherford Democrat

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May 31, 2013

Two spring recipes: Carrot and asparagus stir-fry, turnip and bok choy mash

(Continued)

               Ingredients

               2 bunches small turnips with greens (about 2 pounds total)

               2 bunches baby bok choy (about 12 ounces total)

               Water

               1/4 cup olive oil

               Sea salt

               1/2 cup chopped fresh parsley

               Steps

              

Scrub the turnips and separate them from their greens, then chop the greens.

              

Combine the turnips, greens and bok choy in a medium saucepan and add enough water to come up the sides by about 2 inches. Bring to a boil over medium-high heat. Reduce the heat so the water is bubbling, but not vigorously. Cover and cook until the turnips are fork-tender, about 20 minutes.

              

Uncover, increase the heat to medium-high and pour in the oil; cook until the water has mostly evaporated but the mixture is still very moist. Season with salt to taste.

              

Remove from the heat and mash roughly with the back of a wooden spoon, then stir in the parsley.

              

Serve hot.

              

NUTRITION Per serving (based on 6): 130 calories, 2 g protein, 11 g carbohydrates, 9 g fat, 2 g saturated fat, 0 mg cholesterol, 170 mg sodium, 4 g dietary fiber, 6 g sugar

bc-veggies-recipes

    

WASHINGTON POST-BLOOMBERG--05-31-13 1500EDT



 

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