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.
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