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Turnip Green Vichyssoise With Pickled Turnips & Malt Froth


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The pickled turnips:

1 cup granulated sugar

1 cup water

1 cup champagne vinegar, or white wine vinegar

3/4 to 1 pound baby turnips, peeled, trimmed and quartered

The vichyssoise:

3/4 pound turnip greens

2 medium-size leeks, root and dark green part cut off

2 pounds, or about 5 medium Yukon gold potatoes, washed and cleaned

5 tablespoons butter

1 1/2 cup heavy whipping cream

2 quarts vegetable stock or water

-- Kosher salt and pepper to taste

Malt froth:

2 cups whole milk

1/4 cup barley malt syrup (see Note)