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Jessica's delicious and simple recipe sounds very good to us. She says: This is the end of my CSA week and so instead of the easy user friendly vegetables I have turnips, parsley, and leek greens (I ate the whites a long time ago). I have never cooked turnips before so I adapted a recipe from The Vegan Gourmet cookbook to fit the remnants of my CSA veggie box. I added the sour cream as garnish at the end (clearly not vegan) because I felt the recipe needed something sour and cold to cut through the warm comfort-food taste.

Braised Turnips with Leek Greens and Parsley
(Adapted from the Vegan Gourmet)

1 pound turnips
1 1/2 tablespoon olive oil
8 stalks fresh leek greens, chopped
1/4 teaspoon salt
Several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 tablespoons minced fresh parsley
Sour cream, for garnish

Peel the turnips and chop them into roughly 1/2 inch cubes. Heat the oil in a skillet over medium heat and add the turnips. Saute about 6 minutes, stirring frequently, until they are browning nicely.

Add leek greens to brown a bit. Saute for an extra 2 minutes. Stir in the salt and pepper, then add the stock and immediately cover the pan tightly. Reduce heat to medium low and cook 8 minutes.

Garnish with a dollop of sour cream and parsley.

Time to cook: 20 min (4 min prep / 8 min browning / 8 min braising)