spring turnip tea sandwiches

★★★★☆ 1 Review
Celestina9000 avatar
By C G
from Vallèe du Willamette, OR

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.

serves 2 whole sandwiches, approximately
prep time 10 Min
method No-Cook or Other

Ingredients For spring turnip tea sandwiches

  • 1/4 c
    cream cheese
  • 1/4 c
    chevre goat cheese, or similar soft, mild cheese
  • 1 Tbsp
  • 1 tsp
    dijon mustard
  • pinch
    french grey salt or similar coarse salt
  • cracked black pepper, to taste
  • fresh sandwich bread (country white, light whole wheat, etc.)
  • 3-4 sm
    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 sm
    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)

How To Make spring turnip tea sandwiches

  • 1
    In 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.
  • 2
    Just 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.

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