2 tablespoons extra-virgin olive oil
1 clove garlic, grated
1 bunch Japanese turnips, cut into 1⁄2-inch wedges, greens chopped and reserved
1/2 cup water, plus more as needed
1 tablespoon lemon zest, reserved
1 tablespoon lemon juice
1⁄2 teaspoon salt, divided
2 tablespoons all-purpose flour
11⁄2 cups whole milk
1⁄2 teaspoon ground nutmeg
1⁄8 teaspoon ground white pepper
Heat oil and garlic in a large skillet over medium heat until fragrant, 1 to 2 minutes. Add turnips, water, lemon juice and 1⁄4 teaspoon salt. Cover and bring to a boil over high heat. Reduce heat to a simmer and cook until barely tender, about 5 minutes.
Add greens and cook, uncovered and stirring occasionally, until the liquid has evaporated and the turnips are very tender.
Sprinkle the vegetables with flour, increase heat to medium and cook, stirring, for 30 seconds. Add milk, nutmeg, white pepper and the remaining 1⁄4 teaspoon salt. Cook, stirring, until the sauce is thick enough to coat the back of a spoon, 2 to 3 minutes. Serve topped with the reserved lemon zest.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.