Spring Turnip Tea Sandwiches



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.


★★★★☆ 1 vote

2 whole sandwiches, approximately
10 Min
No-Cook or Other


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


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)

How to Make Spring Turnip Tea Sandwiches


  • 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.

Printable Recipe Card

About Spring Turnip Tea Sandwiches

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

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