Spring Turnip Tea Sandwiches

C G

By
@Celestina9000

I've been anticipating spring season because I knew around the corner spring turnips (and their greens!) would be making their faithful return. Happily and gratefully, we received some in our CSA box last week. Sandwich spread recipe c/o Farmfreshfeasts.com. Sandwich fillings c/o C G. If you don't have the turnips greens you can substitute arugula, watercress or for a less piquant bite-mixed spring greens.


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Rating:
★★★★☆ 1 vote
Comments:
Serves:
2 whole sandwiches, approximately
Prep:
10 Min
Method:
No-Cook or Other

Ingredients

SANDWICH SPREAD:

1/4 c
cream cheese
1/4 c
chevre goat cheese, or similar soft, mild cheese
1 Tbsp
mayonnaise
1 tsp
dijon mustard
pinch
french grey salt or similar coarse salt
cracked black pepper, to taste

SANDWICH FILLING:

fresh sandwich bread (country white, light whole wheat, etc.)
3-4 small
spring turnips, thinly sliced (or grated if you prefer)
spring turnip greens, chopped
fresh chives, lovage, parsley, tarragon, salad burnet, mint, dill or basil (your choice)
6-8 slice
cucumber, thinly sliced
1/2 small
celery stalk plus leaves, finely minced (skip the celery if you're using salad burnet herb in your sandwich)
1 tsp
capers, drained
creme fraiche, for thinning if desired (half and half or heavy cream as a sub)

Step-By-Step

1In a prep bowl combine the sandwich spread ingredients. If the spread it too thick, you can thin it will a small amount of creme fraiche or other substitute. Cover and chill.
2Just before ready to eat, spread the bread slices evenly but not thickly with the sandwich spread. Cut in half or quarters (depends on type of bread used). Enjoy!

Note: do not prepare the sandwiches too far in advance. The bread will become soggy.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian