Market Ragout of Turnips, Kohlrabi and Peas


  • 1 Tbs unsalted butter
  • 6 spring onions or shallots, halved
  • 6 or more small turnips, scrubbed and quartered
  • 2 or 3 small kohlrabi, about golf ball size, peeled and quartered
  • 1 thyme or lemon thyme sprig
  • sea salt and freshly ground pepper
  • 1 pound pod peas, shelled
  • a few handfuls of baby spinach
  • dollop crème fraiche
  • 4 large basil leaves, slivered



  1. Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme.  Add water to cover halfway and a teaspoon or salt. Simmer while you shuck the peas.
  2. As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil.  Taste for salt and season with pepper.  Serve this as a side dish or a course by itself.  With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.


From:   Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison