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Posts Tagged ‘turnips’

‘sauce-y Turnips!

 

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Turnips!

I never ate turnips growing up, so I’ve been on a learning curve to learn how to use these round, white veggies. Last year I chopped, blanched, and froze them to throw into pots of soup. They looked just like potatoes and absorbed the flavor of the soup broth. I had thought to do that with these until I remembered a recipe I saw pairing turnips with applesauce.  My pantry is full of applesauce I canned in the fall, so I decided to whip up some ‘sauce-y turnips!

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Ready to meet some turnips!

WHAT YOU NEED:

Turnip

Boiling water

Butter

Salt

1 c. hot applesauce

WHAT YOU DO:

This recipe is rather vague in its instructions and measurements. Notice it just lists “turnip” as an ingredient. I used four that I received in the CSA box this morning. It yielded right under 3 cups of cubed raw turnip.

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chopped turnips

Bring a pot of water to a boil while you prep the turnips.

Wash and peel the turnips. The recipe says to remove all of the thick peeling, leaving no sign of green since the bitterness is between the peeling and the vegetable. I actually could have just scrubbed them really well for the skin was very thin and tender.

Chop into uniform pieces. I used my vegetable chopper.

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Cut into uniform pieces.

Add the chopped turnips to the pot of boiling water, cover and boil quickly for 15 to 20 minutes. This recipe says to cover the pot; another turnip recipe states that to avoid that “turnip”  taste, leave the cover off the pot a bit when boiling. This allows gases to escape that would otherwise get trapped in the water and make the taste stronger. This same principle works for cabbage, a cousin of the turnip!

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Into the hot tub!

Since my turnip pieces were rather small, I checked for tenderness at 12 minutes, and they were done! Since overcooking always produces that unpleasant strong flavor, I wanted to cook just until tender. Drain well.

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Drain well.

Add “a good sized piece” of butter (I used 2 Tbl.) and mash until creamy.

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Butter adds richness!

I used an immersion blender, but even a fork would have done the job since the turnips were so tender!

Next, stir in the applesauce. The recipe calls for “hot” applesauce. I’m thinking that is to maintain the temperature, so I warmed a cup of my homemade applesauce in the microwave and stirred it into the mashed turnips.

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Hot applesauce is added to hot mashed turnips.

Since I used no sugar when I made the applesauce, it did not make these turnips very sweet at all. It just added an unexpected flavor that really paired well with the turnips. Even Hubby, who tends to avoid mixing “sweet” with “savory,” said it was not sweet at all.

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‘sauce-y turnips!

This dish of “‘sauce-y Turnips” was a nice addition to our supper of Crock Pot Brown Rice and Sausage, collard greens, and lima beans. I think I’ll be whipping these up again!

 

 

 

 

 

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I saw this idea of baked eggs recently and knew our family would love it! We love omelets, and my husband it quite skilled at cooking them oh-so slowly, and folding them just right. I’m not so good. But this baked eggs recipe is great for those of us with a little less skill – plus, you can still keep your runny egg yolks (if you like them that way – and we do!). I think it would be great fun to get a set of ramekins so that everyone can prepare their own eggs and then you can bake them all at once. You can’t do that with omelets either!

It’s also a great recipe for your CSA box. You can add almost anything here: tomatoes, potatoes, kale, parsley, turnips, basil, leeks, bacon or sausage. I’m hungry already! Unfortunately, I didn’t have bacon ready – but that would definitely improve this recipe!

Also, unfortunately – my eggs aren’t nearly as pretty as the baked eggs here. Oh, but they could be! In the pictures below, I used a medium size pyrex dish, and filled it with enough for two people. But, I plan to get 4 single serving ramekins (Ducks, anyone?) – to make those pretty servings (and fewer dishes to wash)!

The recipe below is what I used. Feel free to mix it up, but follow the steps below for the general idea!

Ingredients (for 2 servings)

  • 1-2 TBSP butter
  • 4 eggs
  • 1 tomato sliced
  • 1 leaf kale, chopped into small pieces
  • 2 small potatoes, sliced thinly
  • 1 small turnip, diced thinly
  • about 2 TBSP chopped fresh parsley
  • parmesan cheese
  • the green tops of leeks, sliced
  • salt and pepper

1. Preheat the oven to 375 degrees. While the oven is warming, you can set your dishes inside with a little butter to melt the butter. (Just don’t forget to take them out before the butter burns!)

2. Chop vegetables. Any vegetables that are firm can be sauteed first so they will be tender after baking. I sauteed my potato, kale and turnip.

sauteeing vegetables

3. Add eggs to buttered dish. Lay in the tomatoes. Add sauteed vegetables. (Add and any cooked meats that you want to use now, too.) Top with cheese, parsley, onions, salt and pepper.

baked eggs

4. Bake at 375 for about 10 minutes or until the whites are firm. If you don’t like runny yolks, bake them a little longer. Serve immediately!

baked eggs

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Vegetarian Kale and White Bean Soup

This recipe is a variation of  the Kale and White Bean Soup I shared with you last fall.  This is one recipe we’ve been known to make on an almost weekly basis when we have kale. As I said in the previous post, it’s a very versatile recipe that can easily be adapted to work with what you have – which is always a plus when working with a CSA and the ever changing box of vegetables.

Usually, the meat is what makes this recipe so tasty – using CSA bratwurst is especially good. But this week, when I began making a pot of soup, I didn’t have any soup-y meat on hand. To compensate, I added extra onions and fresh garlic to ensure the soup had good flavor. This is also a great way to use your turnips – because they absorb flavors well, you can easily add them to any dish that has a lot of flavorful liquid (stir fry works well, too).

This vegetarian version turned out awesome and was pretty quick, too!

  • 1 TBSP oil
  • 1 TBSP minced garlic (from the jar)
  • 2 cloves of garlic sliced thinly
  • 1 cup largely diced onion or leek (I used a bit of both)
  • 1 can of white beans or 2 cups prepared dried beans (I used cannellini)
  • 1 bunch of white turnips, diced (about 1 cup or more)
  • 1 can tomato sauce (I usually use diced tomatoes, but this is all I had on hand and it was great!)
  • 2 cups stock
  • 2 cups water
  • 1 bay leaf
  • medium bunch of Kale, torn into small bits
  • salt and pepper to taste

1. Add the oil, garlic, and onions to a pot and sautee over medium heat until the onions are translucent and just beginning to brown. This adds lots of flavor!

2. Add the beans, turnips, tomatoes, stock, water, and bay leaf. Bring to a boil, then simmer uncovered, stirring occasionally for about 10-15 minutes.

3. Add the kale, stir in and cook another 5-10 minutes. Don’t over cook the kale, but make sure it has a chance to get heated all the way through.

4. Salt and pepper to taste. And serve with toast for dipping, or parmesan on top!

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One of our most frequent dinners is stir fried vegetables served over rice. We make this all the time, but each time it turns out a little bit differently because we use different vegetables, meats and seasonings. Although that makes it a little difficult to write an exact recipe, it also makes it a really great idea for an ever changing CSA.

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Below is our latest favorite version, featuring broccoli, turnips, kohlrabi, cabbage and rice vinegar – all those green and white vegetables look quite pretty! You may not have rice vinegar and fish oil in your pantry already, but they are easily available at local groceries (check the asian section). If you like sushi rolls, you’ll recognize the fresh flavor of rice vinegar that goes nicely with crisp vegetables like these.

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Feel free to adjust the spiciness of the red chile flakes. You can also vary the quantities and vegetables in this recipe, but I think it works especially well with crisp green vegetables. This version is vegetarian, but it goes nicely with shrimp or pork.

Ingredients

  • 2-3 cups cooked rice
  • 1 tsp oil
  • 2 TBSP soy sauce or to taste
  • 1/2 tsp red chile flakes
  • 1 TBSP minced garlic
  • 1 TBSP minced ginger
  • 1 leek or onion diced
  • 1 green bell pepper diced
  • 2-3 cups broccoli florets
  • 1-2 small white turnips sliced
  • 2 TBSP rice vinegar
  • 1 TBSP fish sauce
  • 1-2 cups sliced cabbage
  • 1-2 kohlrabi peeled and sliced

1. Prepare rice and set aside.

2. Add oil, soy sauce, red chiles flakes, garlic, and ginger to a pan on medium heat. Add onion, pepper, broccoli and turnips and saute for approximately 5 minutes. Don’t let the onions get translucent.

3. Add the rice vinegar and fish sauce, cabbage and kohlrabi. Continue to saute until vegetables are heated through. Remove from heat.

Serve the vegetables over rice.

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Turnip and Apple Pot Pie

I confess I’ve struggled to find ways to eat the turnips we’ve been getting lately. We chop them up for salads or on a veggie platter, but mostly I just push them aside. This week I decided to get to know a bit more about turnips. And, as usual, I was surprised to learn lots of good things about these little root vegetables.

First I learned that turnips can be peeled and diced and thrown into a lot of recipes, and this seems to be especially popular with beef based dishes like Emeril’s beef stew. The turnips absorb the flavors of the foods they are cooked with, and so they compliment many soup or stir fry recipes rather well. This was really helpful for me because I had been looking for recipes that featured turnips, but now I realize they’re more like the old reliable carrot. This takes some of the pressure off the poor turnip and has helped it find a place on our table.

I did put together one simple recipe where the turnip takes center stage after finding several turnip and apple recipes. This dish is half dinner, half dessert – or maybe that’s the definition of breakfast? Either way, its sweet and savory, and quick to toss together.

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Ingredients

  • 2 large apples
  • 4 medium turnips
  • 1-2 TBSP butter
  • 1/4 cup brown sugar or less
  • salt and pinch cinammon
  • 1 pie crust (store bought or homemade)

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Preheat the oven to 350. Peel and dice the turnips and apples. Stir them together in a baking dish with the butter, sugar, salt and cinammon. The proportions of these ingredients can surely varied depending on your taste and what you have on hand.

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Roll out your pie crust and place it on top. Cover the crust loosely with foil so it won’t brown too much. Bake the Pot Pie for 1 hour, uncovering the crust for the last 15 minutes. Serve warm, but it also reheats nicely.

Below are a couple of links with good turnip recipes. We’d love to hear what you’re doing with your turnips. Let us know in the comments below!

4 Quick Turnip Recipes

Interesting things to Do with Turnips

 

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These veggies, with a hint of nutmeg and warm cheese, make an excellent Thanksgiving recipe. You can easily double (or triple) the recipe if you’re feeding a big family. Plus, it can be prepared ahead of time and warmed up on the big day. What more could you want from a Thanksgiving side dish? Fresh, local turnips, of course!

Ingredients

  • 2 large or 3 medium potatoes
  • 1 turnip
  • 2 TBSPs butter
  • 1/2 cup grated cheddar cheese, divided
  • Pinch of ground nutmeg

Wash the potatoes and turnips, and peel if desired. I left the skins on. Chop the tip and the tops off of the turnip, and remove any eyes from the potatoes. Cut the vegetables into quarters.

Put the vegetables in a pot, and cover them with water. Bring the water to a boil, and boil for 10 minutes, or until the vegetables are tender. Drain the water. I used a small 4-cup food processor to blend the remaining ingredients. If you don’t have a food processor you can mash them, but it will be lumpier.

Puree the turnips and potatoes in a food processer until smooth. Add 1/4 cup cheese and a pinch of nutmeg and blend again.

Spread the mixture into a casserole dish and top with the remaining cheese.

If you’re preparing this dish ahead of time, you can put it in the refrigerator now, and resume when you’re ready to eat. Bake in a 425 degree oven until the top is golden and crispy, about 25 minutes.

 

 

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