Tonight I tried the recipe for Turnip Run-Ups in Parmesan Pot Liquor with Ricotta Cornmeal Dumplings and Tomato Jam
Run-ups are apparently a sort of fresh springtime green that sprouts up from turnip plants left in the ground over the winter. I believe these come from a type of turnip common to the Eastern NC area which just produces greens, no big ol' root bulb.
Since run-ups aren't a thing here in So Cal, I made do with regular turnip greens, a recommended substitution. The broth is made by caramelizing onions and simmering them with Parmesan rinds and a few seasonings.
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.
