Farmhouse Turnips

This recipe comes from Bert Greene (author of “Greene on Greens”), who “acquired it from a country gentlewoman in Ohio some years back. She told me that her great-grandmother had written this recipe down over a hundred years ago and she had never seen fit to alter it a jot. Such endorsement is good enough for me. I never altered it either, for it is very, very special.”

3 tablespoon unsalted butter
1 small onion, minced
1 pound turnips, peeled, cut into strips 2 inches long by 1/2 inch wide
1 medium tomato, peeled, seeded, roughly chopped
1/2 teaspoon sugar
1/4 teaspoon ground allspice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon chopped fresh parsley

Melt the butter in a medium saucepan over medium-low heat. Stir in the onion; cook 5 minutes. Stir in the turnips, tomato, sugar, and allspice. Mix well. Cook, covered, stirring occasionally, until tender, about 15 minutes. Add the salt and pepper, and sprinkle with the parsley. Serves 4.

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