Turnip Greens with Cornmeal Dumplings (Paula Deen) |
|
 |
Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 4 |
|
Ingredients:
3/4 pound smoked meat (smoked turkey wings are excellent) |
4 quarts water |
1 teaspoon house seasoning, recipe follows |
2 chicken bouillon cubes |
1/4 teaspoon ground ginger |
1 bunch turnip greens with roots |
4 tablespoons (1/2 stick) butter |
1 teaspoon sugar (optional; may be used if greens are bitter) |
cornmeal dumplings, recipe follows |
Directions:
1. Place smoked meat in water along with House Seasoning, bouillon, and ginger. Cook over low heat for 1 1/2 hours. Strip turnip leaves free of the big stem that runs down the center of each leaf. Wash in a sink full of clean water. Drain and wash twice more, since greens can often be sandy. Peel and slice or quarter roots. Add greens to meat; cook for another 30 minutes, stirring often. Add roots and continue to cook for approximately 15 minutes, or until roots are tender. (Reserve 2/3 cup turnip liquid for the dumplings.) Add butter and sugar. Serve with dumplings.
2. House Seasoning:
3. 1 cup salt
4. 1/4 cup black pepper
5. 1/4 cup garlic powder
6. Mix ingredients together and store in an airtight container for up to 6 months.
7. Cornmeal Dumplings
8. 1 cup all-purpose cornmeal
9. 1/2 teaspoon salt
10. 1 small onion, chopped
11. 1 egg
12. 2/3 cup liquid from cooked turnips
13. Mix all ingredients together. Dipping by teaspoonfuls, gently roll batter in the palms of your hands into approximately 1-inch balls; drop into boiling turnip liquid Make sure each dumpling is completely covered in liquid by shaking the pot gently; do not stir. Boil for about 10 minutes.
|
|