turnips

Recipe

Spring roots in mashed garlic

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Spring roots in mashed garlic

Ingredients:

  • 1 brunch turnips
  • 1 brunch radishes
  • 1 brunch baby carrots
  • 5 cloves of shallots (keep in skin)
  • 5 cloves of garlic (keep in skin)
  • Olive oil
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 375
  2. Wash and halve the turnips and radishes
  3. Place all vegetables, including garlic and shallots, on a baking sheet.
  4. Spray with olive oil and roast for 25 min
  5. Take out the shallots/garlic and squeeze out of wrapper into cuisinant
  6. Blend together into a paste
  7. Toss the roasted veggies in the paste
  8. Return to oven and broil for 5 min or until browned and crispy
CSA members, News, Recipe

Prismatic peas and pink turnips

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Prismatic peas and pink turnips
  • Servings: 2-4
  • Difficulty: easy
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Prismatic Peas

Ingredients:

  • Sugar snap peas
  • 1 bunch thinly slice pink turnips
  • 1 bunch green shallots
  • 1-2 TBSP butter
  • Parsley, chopped
  • Lemon, sliced into wedges

Directions:

  1. Blanch peas in salted water for 1 minute. Drain and rinse with cold water.
  2. Heat butter or oil in pan, and sauté green shallots until soft.
  3. Add thinly sliced turnips, peas, salt and pepper. Cook until desired softness (we like al dante, which doesn’t take very long).
  4. Remove from heat; toss with parsley and serve with lemon wedge.
Recipe

Roasted Cardamom Roots

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Roasted Cardamom Roots

  • Servings: 4
  • Difficulty: easy
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Cardomom Radishes
Ingredients:
Note: You can use any root vegetables for this recipe—beets, carrots, radishes, turnips, etc. The photo above features purple daikon radishes and chioggia beets)

  • 3-1/2 lb. roots (Ex. Purple-top turnips, Purple Daikon Radishes, Chioggia Beets, etc.)
  • 3 TBSP oil
  • Salt
  • 2 TBSP butter
  • 3 TBSP maple syrup
  • 1/4 tsp vanilla extract
  • Crushed red pepper flakes
  • 1/4 tsp ground coriander
  • 1/8 tsp ground cardamom
  • 1 tsp fresh lemon juice
  • 1 TBSP chopped fresh cilantro (or a mix of parsley and mint)

Directions:

  1. Preheat over to 450 degrees
  2. Peeled and cut your root veggies into 3/4-inch cubes or wedges
  3. Toss in olive oil, spread out on a baking sheet and bake for 30-40 minutes (make sure to give them a toss at the halfway point)
  4. Mix butter, maple syrup, vanilla, red pepper, coriander, cardamon and lemon juice in pan. Heat up and reduce slightly until the mixture begins to resemble a glaze.
  5. Add roots and coat in glaze.
  6. Once the glaze is fully absorbed and coated on the veggies, toss in the cilantro and serve!
CSA members, Recipe

Sesame Snow Pea + Turnip Stir Fry

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Sesame Snow Pea + Turnip Stir Fry

  • Servings: 2-4
  • Difficulty: easy
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Pea and Turnip Stir Fry

Ingredients:

  • 1 pound snow peas, washed and patted dry
  • 1 bunch hakurei turnips, washed and sliced into small wedges or 1/8 “coins”
  • 1 inch piece of ginger, grated or thinly sliced
  • 1/4 chives or scallions, minced
  • 2 tsp sesame oil
  • 1 TSBP sesame seeds

Directions:

  1. Heat oil in wok or large pan.
  2. Sautée ginger and chives to infuse flavors (2-3 min)
  3. Add peas and turnips and sautéed until desired firmness (I like my veggies crunchy, so I only sautéed for maybe 5 min)
  4. Remove from heat and top with sesame seeds
Recipe

Roasted Turnips

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Roasted Turnips

Ever wonder what to do with all those turnips that are hanging out in the back of your fridge?
Turnips-Idea
Ingredients:

  • Turnips! Lot’s of ’em
  • Parsley or whatever fresh herb you have handy
  • Garlic

Directions:

  1. Wash and quarter turnips
  2. Toss in herbs, garlic and olive oil
  3. Bake in over at 350 degrees until roasted, toasted and ready to eat!

That’s it!