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



  • 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 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


  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.

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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