Turnips With Mustard Greens and Cornmeal Dumplings · The Crafty Boomer

have there ever been a food that you grew up eating as a child that you wish you could have again ? Well, Turnips With Mustard Greens and Cornmeal Dumplings is that food for me. When I was growing up my mother would make Turnips with Mustard Greens and Cornmeal Dumplings which I have been craving the last few weeks. The turnips roots were never my favorite as I was growing up. well, can you imagine that ? however, it ’ second curious as you grow older your smack change. One develops the taste for food you didn ’ triiodothyronine like during childhood clearly, I have developed a taste for turnips roots in adulthood.

Remembering My Mother ’ s Mustard and Turnip Greens

Without a doubt, I loved my mother ’ randomness mustard and turnips greens. She would combine the two together as a leave, developing a peppery and sweet taste. Oh, how delicious those greens would be. The greens could be a meal in themselves along with those cornmeal dumplings.

I was successful in acquiring the proper method to cook the greens from my mother it was making the cornmeal dumplings that I failed to learn.

The disadvantages to cleaning turnips and mustard greens

Spring forward quite a few years and I ’ m figuring out how to make my mother ’ randomness cornmeal dumplings. The estimate is to re-create the spirit and re-create the taste. After all these years what I want most is to taste those turnips with mustard greens and cornmeal dumplings. I can remember picking turnips greens from the garden and washing them at an outside water faucet using two galvanize buckets. I would have to wash those greens over and over in those two buckets depending on how much soil was on them. Upon bringing the greens into the firm, my mother would wash the greens several times again before cooking to make surely the greens were thoroughly clean. One of the disadvantages of cleaning turnips and mustard greens is that they always collect a batch of grit and dirt on the leaves. obviously, it ’ s a lot of work to clean greens. Just a minor sum of backbone left on them during the houseclean process could lead to a very unpleasant eating experience. If they were suppurate greens the stems would be removed however, if they were young plants the stems would be used in the dish adenine well. There ’ randomness nothing like a plate fully of turnips with mustard greens and cornmeal dumplings that will put a smile on your boldness and a birdcall in your heart. clearly, this was down-home fudge at its best. The liquid that the greens were cooked in, was referred to as pot liquor. Without a doubt, you could drink the pot liquor fair for its season. As a leave, it has such a fantastic season that adds to the boldface sample of the cornmeal dumplings .

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Turnips With Mustard Greens and Cornmeal DumplingsSavePrint Prep meter 20 mins cook time 45 mins

total time 1 hour 5 mins Turnips With Mustard Greens and Cornmeal Dumplings are big on flavor a well as packed with plenty of down-home good. writer :

Sharron Marbury

recipe character :

vegetable

cuisine :

American

Serves :

4 Servings

Ingredients Greens

• 2 bunches mustard greens (or a green mix:1 bunch mustard greens and 1 bunch turnip greens)
• 2 medium turnip roots cut into medium pieces
• 3 chicken bouillon
• 4 cups water or chicken/vegetable broth (omit bouillon cubes if using both)
• 2 cloves minced garlic
• ⅓ cup brown sugar
• 1 teaspoon onion powder
• 1 teaspoon salt
• 2 teaspoons apple cider vinegar
• 1 teaspoon red pepper flakes (optional)

Dumplings

• 1 cup cornmeal
• ⅓ cup flour
• ½ teaspoon salt
• ¼ cup chopped green onions (optional or onions of your choice)
• ½ teaspoon baking powder
• ½ cup water

Instructions Greens

1. Prep the greens by removing any thick stems. It’s equally important to discard greens that might be damaged or discolored. Wash the greens in cold water to remove any dirt or grit.
2. Place the clean greens into a large pot with the 4 cups of water. If the leaves are large feel free to cut them in half before placing them into the pot.
3. Add the chicken bouillon cubes (or chicken/vegetable broth), minced garlic, brown sugar, onion powder, salt, vinegar and red pepper flakes (optional) in other words, these ingredients will lean excellent flavor to the greens.
4. Stir the ingredients into the greens, cook uncovered for 25 minutes on medium heat.
5. If the liquid becomes low add more water to the pot as a result, it prevents the greens from becoming dry.
6. Add the turnip roots to the greens, mix them evenly throughout the greens. Without a doubt, the turnip roots will boost the flavor factor of the greens.

Cornmeal Dumplings

1. While the greens are cooking during the first 25 minutes prepare the cornmeal dumplings.
2. In a medium bowl combine the cornmeal, flour, salt, onions, and baking powder mix all the ingredients thoroughly together. Slowly add the water to the ingredients mixing until a soft sticky dough occurs.
3. Use a teaspoon to drop the dumplings into the greens. However, you could shape the dumplings into small balls using clean hands. Place the dumpling on top of the green throughout the pot.
4. Place the lid on the pot and allow the steam to help cook the cornmeal dumplings. At this point do not stir the greens. Allow the dumplings to cook for another 20 minutes until the dumplings are puffed, and fully cooked. The size of the dumplings will determine the amount of time needed to cook them, for that reason more liquid will be needed throughout the cooking process.

3.5.3251
 

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Category : VIETNAM FOOD