Braised Fresh Black-Eyed Peas With Baby Turnips
Published Sept. 19, 2021
- Total Time
- 1 hour, plus overnight chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch baby white turnips with greens, such as Hokkaido (8 ounces)
- 4tablespoons French-style unsalted butter
- 2small red onions, diced
- Kosher salt and black pepper
- 1½pounds fresh black-eyed peas in pods, shelled
- Fresh mint leaves, torn, for serving
Nutritional analysis per serving (4 servings)
274 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 36 grams carbohydrates; 10 grams dietary fiber; 7 grams sugars; 6 grams protein; 536 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove the green tops from the turnips, and cut the turnips into quarters or sixths depending on size. Separate leaves from stems and discard stems; wash leaves.
- Step 2
Melt 2 tablespoons butter in a 3- to 4-quart shallow stovetop braiser over medium heat. Sweat onion in butter for 1 minute, until translucent. Add turnips and sweat 2 minutes, until glossy and starting to “shine.”
- Step 3
Run a knife through the leaves once, maybe twice, and add to the pot. Season with a healthy pinch of salt and stir until leaves are also starting to sweat and wilt.
- Step 4
Add peas and 1 cup of water. Season with two large pinches of salt (restaurant-chef pinches, not home-cook pinches). Cover. Reduce heat. Simmer for approximately 10 minutes.
- Step 5
Stir. Add 1 cup water. Add pinch salt. Re-cover. Simmer for 10 more minutes.
- Step 6
Stir. Simmer for 10 to 15 more minutes, or until beans are cooked and soft and starchy inside, turnips are cooked and water has turned grayish purple. Taste for salt and season. Let cool completely on stovetop with heat off.
- Step 7
Cover and refrigerate overnight to allow everything to meld and settle. Serve the next day, reheated over low until tepid, stirring in remaining 2 tablespoons of butter to melt gently into the broth. Finish with a shower of fresh mint and ground black pepper.
Private Notes
Comments
Well guess what? I'm a wintered-over chalky, drab dried person. So please tell me approximately how many dried black-eyed peas to use for this recipe. Thank you.
Hey, for those of us who get fresh black-eyed peas already shelled, what weight or volume are we talking about here? Thanks.
This is a delicious way to cook peas. My husband doesn't like turnip roots so I usually add fresh green beans instead. I saute a little white onion and garlic in olive oil before adding the peas and water to the pot. We grow blackeyed and purple hull peas every summer but sit inside the air conditioning to shell them. It's hot and humid here!
With the top of respect to the recipe developer (truly), I will never in my life shell anything. I do cook from dried, however, and this recipe was great for using the black-eyed peas I had in my freezer. I measured out the amount I'd eat as a couple of servings (which will double next time, yum) and used the ingredient list and procedure to help me out. I'm always looking for a way to use these peas. I usually eat them cold with a little olive oil, herbs de Provence, and big salt. Thank you!
This is an awesome recipe that works with any fresh legumes. The only way to make it any better is to skip the salt and add country ham instead. Turbocharging ingredient!
Did it with cranberry beans instead and it was great. Turnip tops are actually some of my favorite greens..
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