Garlicy Turnip, Kohlrabi and Purple Yam topped with Fried Sage Leaves
I’ve been listening to The Splendid Table a lot lately, which is an awesome weekly radio show about cooking that you can download as a free podcast. In one of the episodes the host, Lynne Rossetto Kasper, very quickly mentions making something like this for dinner that week. She commented on how easily it was and how buttery it tasted without actually having any butter in it.
That is definitely the case. The veggies are sauteed up in nothing more than some olive oil, garlic, and salt, but somehow they emerge with a creamy, buttery, melt-in-your mouth texture. You can make this dish with any root vegetables you’d like. I choose kohlrabi, because although it’s not a true root vegetable it can be used as one and has a subtle broccoli flavor. Also, a Hawaiian variety of purple yam, because it’s the sweetest vegetable i’ve ever tasted. Plus turnip, because I find it a more neutral compliment to the other two.
The fried sage leaves are something I was trying for the first time, and they turned out awesome! They retain much of their earthy, herbaceous qualities while transforming into a light crunchy flake of seasoning that tastes wonderful sprinkled with a bit of salt.
Garlicy Turnip, Kohlrabi and Purple Yam
1/2 lb turnips
1/2 lb kohlrabi
1/2 lb purple yam
6 c water
1 tsp salt
3 tbsp olive oil
3 cloves garlic
Fried Sage Leaves
~8 fresh sage leaves
1/3 c oil
Chop up the turnips, kohlrabi and yam into small, about 1/4th an inch slices. I usually peel the kohlrabi because of its thick outer layer, but I don’t bother with the others.
Bring the water to a boil over high heat in a large pot with 1/2 teaspoon of the salt. Once bubbling reduce to medium heat and add in the chopped veggies. Cover and let simmer for 5-7 minutes. They should be slightly soft but not falling apart. Strain and set aside.
Meanwhile, fry your sage leaves to have them ready. Pull your sage leaves off the stem and rinse. Pat dry on a paper towel to get most the water off.
Heat up the oil in a small frying pan over medium-high heat for 2-3 minutes, I like coconut oil for frying since it can tolerate high temperatures. Carefully drop the leaves separately in the oil and stand back, they will crackle and pop. Fry for about a minute or two, just as they begin to turn light brown around the edges grab them out of the oil with tongs or a slotted spoon. Set them on a plate covered with a dry paper towel to cool and immediately sprinkle with a little kosher salt so it sticks.
Now mince the garlic and have it ready. Heat up the olive oil over in a large pan over high heat for a minute or two. Reduce the heat to medium, toss in the garlic for less than a minute before you add in the strained vegetables.
I find that picking up the pan and tossing to mix helps keep the veggies intact, as apposed to stirring with a large spoon which might mash them a little. Cook over medium heat for another 5-7 minutes, tossing every minute or so. At this point all the pieces of veggies should be fall apart soft.
Dish out, top with 2-3 fried sage leaves, and let melt in your mouth.
Yields 3-4 servings
Would go great with:
- Basic Roasted Chicken
- Cauliflower Leek and Fennel Soup
- Napa Cabbage and Snap Pea Winter Salad
- Maple Glazed Shallot Rolls