When your dinner time routine of chicken and mixed vegetables gets a tired, switch up the usual with turnips and mustard greens. Turnips are cooked in a variety of ways including sauteing or oven roasting. An alternative to spinach, mustard greens have a bold, peppery flavor that wakes up even the dullest taste buds. For long-term freezer storage, both vegetables should be blanched to preserve color, flavor and texture.
Wash the turnips in cold running water and peel off the skin.
Cut the turnips into 1/2-inch cubes.
Bring a pot of water to boil and add the cut turnips for two minutes to blanch.
Plunge the hot turnips in a bowl of ice water to stop the cooking process.
Drain the turnips and place into freezer-safe containers. Leave at least a 1/2-inch of head space at the top of the container.
Place the container in the freezer, where it will last for up to 10 months.
Wash the mustard greens in a sink full of cold water, lifting the leaves from the water, shaking and placing back into the water. Repeat this several times to ensure that the leaves are clean.
Bring a gallon of water to boil for every 1/2 pound of mustard greens.
Add the mustard greens to a wire basket and place in the water to blanch for two minutes.
Remove from the boiling water and place in a bowl of ice water. Drain and pat the greens dry with a paper towl
Place the greens in a large plastic resealable bag, pushing out as much air as possible. Mustard greens will last in the freezer for up to a year.
Turnips should be firm to the touch with bright shades of purple on the bottom half and free of bruises.
Select mustard greens with bright green color that are not wilted and free of blemishes.