Recipes

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The Market Chefs will be updating their recipes regularly. And if you missed their on-site demonstration or couldn't hear over the din of the crowd, don't worry. The Market Chefs will be posting the recipes of everything that they featured in their demonstrations along with helpful ideas for making the most of your market purchases.

Featured Recipe

Turnips Braised with Butter and Dates

serves 4

The turnip is far from a poor, hapless vegetable provided you treat it with dignity. One unlikely but remarkable combination is common turnips and regal dates – opposites melding together each in an effort bring forth the others best qualities. The sugary candy-like fruit lures out the root’s pleasant flavor. Meanwhile, the earthy turnip grounds the rich sweetness of the date. The result is a luxurious serving of humble turnips…or is it an earthy dish of exalted dates? Either way, they are a wonderful accompaniment to roasts, such as turkey.

• 1 bunch of small white turnips (alternatively, use 2 medium or 1 large white turnip
• 2-3 Tbsp. butter
• 1 Medjool date for each small turnip or 6-10 dates if using larger turnips
• salt and freshly ground pepper

1. Trim the turnips, removing their leaves and roots. If using the larger turnips or if the smaller turnips have thick skins, peel them.
   Slice the turnips into ½ inch thick rounds.
2. Melt the butter over medium heat in a skillet large enough to accommodate the turnips no more than 2 slices deep. Add the turnip rounds and toss in the butter to coat. Season with salt and pepper and turn the heat to low. Put a lid on the skillet, and cook, turning now and again, until the turnips are about halfway done.
3. Remove the lid and add the dates. Carefully turn the turnips and dates and check the amount of moisture in the skillet. The turnips should release a fair amount of liquid, but this will evaporate as the turnips cook. Add a couple of tablespoons of water if needed to keep the turnips from sticking.
4. Return the lid to the pan and cook the turnips and dates together until the turnips are done (when easily pierced with a fork - soft, but not mushy). Some of the dates will fall apart into the turnips, some will remain whole.
5. Check the seasonings. Serve hot.