Turnip run-ups in Parmesan pot liquor with ricotta cornmeal dumplings and tomato jam from Deep Run Roots: Stories and Recipes from My Corner of the South (page 75) by Vivian Howard

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Notes about this recipe

  • SheilaS on August 13, 2023

    Since run-ups aren't a thing here in So Cal, I made do with regular turnip greens, a recommended substitution. I followed the recipe and used a 2 oz scoop for the ricotta cornmeal dumplings. They are fine, they puffed up a bit during cooking and are nice and light but next time, I will use a smaller scoop. The recipe includes what Vivian describes as a "bare bones" tomato jam and she says to feel free to add herbs, onions or spices to make a more complex condiment so I used a spoonful of homemade tomato chutney instead

  • jcmlang on March 04, 2017

    We have a fairly large garden, so I've been looking forward to getting turnip "run-ups" so I can make this recipe. The broth (pot-likker) is delicious as are the dumplings. I feel like straining the ricotta for the dumplings is an unnecessary step, but I guess that depends on the ricotta you use. We eat kale and collard "run ups" (called rapini and napini) at every chance but haven't eaten turnip run-ups before. I found the turnip run-ups to be bitter, but my husband enjoyed them. Overall, I felt like the soup was not worth the time it took - and that's with already having tomato jam in our cupboard.

  • DKennedy on February 27, 2017

    Episode 9 and 10, season 2

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