Wednesday, March 6, 2013

Turnips Turkey Tangerines

A trip to the farmer's market Saturday morning left me with two lovely bunches of baby turnips with their greens, ten fat French kiwis, half a dozen Moroccan tangerines, a pound or so of baby yellow potatoes, two bunches of flat-leaf parsley, and a bag of your basic white mushrooms, stems trimmed. I also bought about a pound and a half of turkey breast, since I was in Paris Friday morning when the mobile meat truck stopped by. Seb and I had gone to the Asian market across the river in the north part of town a while back, and I had mirin, and tamari, and all the preserved ginger left over from dinner on Thursday night. A stir-fry was in order, and I had the feeling that the ginger would go well with the turnips. The proportions weren't exactly right, so I'm going to mentally redo the recipe as I type. Give it a try and let me know what you think.
Gingered Turkey and Turnip Stir-Fry

3/4 pound boneless skinless turkey breast (or semifirm tofu), cut into bite-sized chunks
1/2 cup tamari
1/2 cup mirin
1/2 cup preserved ginger, cut into matchsticks
two bunches baby turnips and their greens
two large carrots
one yellow onion
2 Tbs vegetable oil

Combine the turkey (or tofu), tamari, mirin, and ginger in a bowl and set aside to marinate for half an hour while you prepare the vegetables. Cut the turnips off their stems, trim them as needed, and quarter them. Pick through the greens, removing yellow, old, buggy, and/or tough leaves, and cut off the larger stems. Roughly chop the greens. Clean and cut the carrots into half-moon slices, and peel and dice the onion.

Heat the vegetable oil in a large skillet or wok, and when it's hot put in the carrots and onions. Stir and cook for a few minutes until the carrots start to soften, then add the quartered turnips. When the turnips are almost done, add the turkey with the marinade, and cook over medium-high heat until the turkey is cooked through (five minutes or less, if your turkey pieces are small). Add the turnip greens and cook just until the greens are wilted.
Not enough seasoning? Too much of one ingredient or another? Suggested additions? Let me know.

Tonight it was another stir-fry, of a sorts. I bought endive at the market too (forgot about that) and combined that with the rest of the turkey, some of the tangerines, and no Asian seasoning at all. I liked it. Try this one, too.
Roasted Endive with Turkey and Tangerines

3/4 pound boneless skinless turkey breast, cut into thin slices
two cloves garlic, cut into thin slices
3 Tbs olive oil
1 tsp herbed sea salt (I'm using sel fin de Guérande aux herbes, substitute at will)
5-6 small heads of endive, trimmed and halved
lots of fresh-ground black pepper
3/4 tsp dried oregano
3 tangerines
two medium carrots
2 Tbs white balsamic vinegar

Preheat the oven to 350F (175C). Combine the turkey breast with the garlic, 1 teaspoon of the olive oil, and 1/4 teaspoon of the herbed salt, cover, and refrigerate. Drizzle the remaining 2 Tbs olive oil over the bottom of a large flat baking dish and sprinkle with the remaining 3/4 tsp herbed salt, a generous amount of black pepper, and the 3/4 tsp dried oregano. Put the endives cut-side down in the dish, cover with parchment paper and aluminum foil, and bake for 45 minutes or so until the endive is tender.

Juice one of the tangerines into a medium-sized bowl and grate the carrots into the juice, stirring well so that the carrots don't start to turn brown. Peel and section the other two tangerines.

When the endive is done, remove it from the oven and chop it roughly, reserving all the juices and oil. Deglaze the baking pan with the 2 Tbs white balsamic vinegar. Heat a large nonstick skillet and add the turkey with the garlic and oil, and stir until the turkey is just cooked through. Add the endive along with any juices, and the tangerine sections, and continue stirring until the tangerines are heated through. Scrape the oil and vinegar and herbs from the baking pan into the skillet and mix well, then remove from the heat and add the carrots in the tangerine juice.
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