Category: Turnips

  This is a perfect quick, weeknight dish that also freezes well so make extra and save yourself some time/work. And it’s even better the next day so double the recipe if you’d like. And if you haven’t cooked with red lentils before now might be the time. They are quicker cooking than any other lentils and are delicately flavored. You can find them in most stores and often in the bulk bins. This recipe makes a fairly thin soup/dhal but increase the amount of lentils or decrease the amount of broth if you want a thicker soup.... Read more »

I love the spiciness of the mustard greens with the creamy richness of the beans. Turnip greens are good here too as are sturdier greens like collards or kale or chard. Bacon would certainly not be amiss but it’s delicious as is. I love this with pinto beans and meaty white beans or Cannelini or the smaller navy beans.   Serves 4 (more or less, depending on what else you're serving)... Read more »

This is a hearty, warming, wintery stew. You could use a variety of different vegetables--potatoes, celery root, rutabaga would all be good. Mix and match as you see fit. It's even better the next day, as these kinds of dishes tend to be.   Serves 6 generously... Read more »

This is quite a simple but elegant side dish. This would be a lovely side to any kind of meat or fish. I served it as a side to a bean dish topped with a poached egg for a catered dinner once and this got the most compliments. Also lovely with pasta. Sometimes I add leeks as well, which is a very nice addition.... Read more »

This is a nice variation to plain roasted vegetables. One of my favorite things to do with these, once roasted and a bit cooled is to toss them with lots of parsley and/or arugula or escarole. Then add a bit more lemon juice and olive oil and make a big salad out of it. Quantities are approximations. Use however many vegetables you want in whatever ratio you want.   You could also serve these on top of a bed of sautéed chard or kale.... Read more »

This is a template for utilizing whatever bits and pieces you have on hand. Quantities are all approximations and you can vary them as you like. You just want to be sure you cut the vegetables small and fairly uniformly and you don’t want to crowd your skillet or wok. To avoid a soggy dish you need to be brave with the heat.   I recommend making twice (or more) as much rice as you need for any given dish and freezing the remainder to have on hand for fried rice, rice pudding, to add to soups, etc.  ... Read more »

  This is endlessly adaptable and fresh and satisfying. It's a very distant cousin to tabbouleh. Don't by shy with the lemon or herbs.   Serves 4-6... Read more »

This is a simple flavorful stew that you can adapt with whatever hearty root vegetables you have. You could add sweet potatoes or carrots. This is a mild chili but you can certainly make it spicier with a spicy chili powder or the addition of fresh chilies. You can also use ground beef instead of the chicken or omit the meat entirely. This recipe makes quite a bit so feel free to halve the recipe or freeze half for future meals.   Serves 6... Read more »

This is a simple, delicate dish. The bit of freshly ground nutmeg adds a wonderful dimension. You can just use rutabagas and of course add other vegetables (potatoes, celery root, etc.) though I particularly like how sweet and light this mash is with just these one or two roots.   Serves 3-4 as a side... Read more »

We typically have two kinds of turnips in markets and farm shares. The Japanese salad turnip or Hakurei turnip, and the purple topped turnip.   The Hakurei turnips rarely need peeling and have creamy white flesh that is sweet, tender and crisp. The greens are often still attached, especially early in the season. The greens  are also delicious and tender and should be used soon after harvest for best flavor. They don't keep as well as the roots.   Both kinds of turnips are delicious simply sautéed until tender in a little olive oil or butter. They are delicious added grated raw to slaws, pickled, or diced to stir fries or curries.   The purple topped turnip is typically harvested in late fall and shows up throughout the winter. It does usually need to be peeled but is also sweet and crisp but a bit firmer than the Hakurei. It is good both raw and cooked.... Read more »