Poached Turnip Tops
|Turnip tops/Purple sprouting broccoli||4 1⁄2 Pound|
|Spanish onion||1 Large|
|Chicken stock||1 1⁄2 Cup (24 tbs)|
|Extra virgin olive oil||1⁄2 Cup (8 tbs)|
|Whole wheat bread slices||4|
1 Trim the turnip tops, removing the larger stalks and ribs.
2 If you are using sprouting broccoli, cut the larger pieces in half.
3 Wash well.
4 Peel the onion and cut lengthwise in half.
5 Slice both halves as thinly as possible.
6 In a large, heavy bottomed fireproof casserole dish, place the turnip tops or broccoli.
7 Add the onion, stock, a pinch of salt, and 3-4 black or white peppercorns.
8 Gradually bring to a boil.
9 Cover, and simmer gently for 15 minutes (10 minutes for broccoli).
10 Sprinkle the olive oil all over the turnip tops.
11 Increase the heat and cook uncovered for up to 10 minutes (broccoli will need only about 5 minutes), or until the turnip tops are done but still a little crisp.
12 Transfer to a serving dish and serve along with slices of mild, semi-hard cheese and crusty whole wheat bread