Roasted Turnips or Rutabagas

Ingredients:
1 1/2 pounds turnips or rutabagas, peeled and quartered
Salt and freshly ground pepper
Canola or safflower oil
3 small bay leaves
2 rosemary sprigs or 6 thyme sprigs

Procedure:
1. Preheat the oven 375.
2. Lightly oil a shallow roasting pan or baking dish.
3. Boil the turnips in salted water for 3 minutes and drain. If using rutabagas, parboil for 15 minutes or until barely tender.
4. Toss turnips or rutabagas with enough oil to coat them lightly, then season with salt and pepper.
5. Transfer them to the dish with the herbs and bake uncovered until tender when pierced with a knife and browned, 25-30.

Oven Roasted Root Vegetables

We jokingly refer to this dish as “fast food,” despite the fact that it can take 45 minutes to an hour to bake.  It is just so easy. All you must do it chop, toss with oil, put in the oven and walk away.

Ingredients: You can use any or all the following:
Potatoes- cubed. Any variety or a mix of many varieties will do.
Garlic cloves-leave whole or mince, whatever your preference.
Beets-scrubbed and cubed
Carrots-cut in rounds or thin sticks
Parsnips- cubed or cut into thin sticks
Winter squash, cubed and skin peeled
Turnips-cubed
Rutabaga
Olive oil
Salt
Pepper

Preheat oven to 400
Scrub and chop each veggie and put in a large bowl.
Drizzle in enough olive oil to lightly coat veggies, mixing as you go.
Pour everything into a glass casserole dish.
Sprinkle with salt and pepper
Bake for 45 minutes to an hour, stirring occasionally.
You can turn the heat up to 450 when the veggies are done for about 5 minutes to crisp them a little.

 

Buttered Turnips & Rutabagas with Mixed Herbs

Ingredients:
1 1/2 lbs. turnips and/or rutabagas
salt and freshly milled pepper
2 TBLS butter or sunflower oil
1 TBLS finely chopped parsley
2 tsp chopped tarragon or thyme
2 TBLS snipped chives
1 garlic clove. minced
1/2 cup fresh bread crumbs browned in 1 TBLS butter or oil

Procedure:
1. Peel, then dice the turnips and rutabagas into 1/2-inch cubes.
2. Boil them separately in salted water until they’re tender-firm, about 12 minutes for the turnips and 20 minutes for the rutabagas. Drain.
3. Melt the butter in a wide skillet. When foamy, add the vegetables and sauté over medium heat, stirring frequently, until golden.
4. Toss with herbs and garlic, taste for salt, and season with pepper.
5. Remove to a serving dish and scatter the crisped bread crumbs over the top.

Winter Vegetable Chowder

The Milk–2 cups milk, preferably whole
3 large parsley branches
1/2 teaspoon dried thyme
2 bay leaves
1/2 onion, sliced
10 peppercorns, lightly crushed
5 juniper berries, lightly crushed

The Soup–
2 Tablespoons butter
2 large leeks, white parts plus an inch of the greens, chopped
4 cups chopped winter vegetables–turnips, carrots, celery or celery root, rutabagas, a little parsnip
3 boiling potatoes, about 12 ounces, peeled and diced
2 small bay leaves
2 Tablespoons chopped parsley
salt and freshly milled pepper
2 Tablespoons flour
4 to 6 large slices sourdough or country-style bread, toasted
grated Gruyere or Parmesan cheese
chopped parsley, tarragon, or lovage

1. Put everything for the milk in a saucepan, bring it to a boil, then turn off the heat. Cover and set aside while you prepare the vegetables.
2. Melt the butter in a soup pot over low heat.
3. Add the vegetables, bay leaves, parsley, and 1-1/2 teaspoons salt. Cover and cook for 10 minutes.
4. Stir in the flour and add 5 cups water; bring to a boil. Lower the heat and simmer, partially covered, until the vegetables are tender, about 25 minutes.
5. Pour the milk through a strainer right into the soup. Taste for salt and season with pepper.
To serve, lay a piece of toast in each bowl, cover it with grated cheese, ladle the soup on top, and sprinkle with parsley.
Serves 4 to 6

Crock Pot Beef Stew

 Whoever created the crock pot was a genius. How great is it to prepare dinner in the morning when you have energy and clarity of mind…and it is ready when you walk in the door after work? I love crock pot days!
You can vary the ingredients to fit your own personal tastes.

 1-2 lbs. cubed stew meat
4 fist-sized potatoes, (Finns, Yukon’s, or Fingerlings are some of my favorites)
1 medium onion, chopped
2-4 cloves garlic, chopped
3 carrots, chopped in rings
Other suggestions: celery, parsnip, turnips
Salt and pepper
1 bay leaf
Meat prep: You can just toss the meat in as is, or dredge in flour then brown all sides in a skillet with a little oil.  It depends on how pressed for time you are.
Chop all veggies and add them one variety at a time, salting and peppering with each addition.
Add enough liquid to not quite cover the veggies. I like to add a mix of organic chicken broth and water. Sometimes I’ll add a little puréed tomato as well.
Cook on high for 5 hours or low for 7 or 8 hours.
Serve with your favorite dinner bread or rolls. So good on a cold winter day!

Shaved Rutabaga & Turnip Salad with Scallions

Ingredients:
1 lb rutabaga
2 medium turnips (about 10 oz)
1 Tbs. rice vinegar
1/4 tsp Dijon mustard
Kosher salt
2 medium scallions sliced on the diagonal (keep while and green parts separate)
3 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh flat leaf parsley

Procedure:
1. Trim the root and stem ends from the rutabaga, peel it and cut it lengthwise into 1 inch thick
slabs. Trim and peel the turnips. Using the vegetable peeler, shave enough rutabaga and turnip into ribbons so that you have 2 cups of each.
2. In a medium bowl, stir together the vinegar, mustard, and 1/2 tsp. salt.
3. Add the rutabaga, toss, and let sit for 15 minutes. Add the turnip and the white parts of the scallions. Toss and let sit for another 5 minutes.
4. Add the olive oil, parsley, and the green parts of the scallions. Toss gently and serve.

 

Turnip Gratin

Ingredients:
1-2 lbs. turnips (and/or rutabaga, potato, broccoli, cauliflower, kohlrabi)
1 clove garlic
3 TBLS butter
1 TBLS parsley, minced
pepper, to taste
1/2 cup milk or light cream
1/4 cheese, grated
1/4 cup bread crumbs

Procedure:
1. Steam the veggies until just fork tender (just a few minutes) adding them to the steamer in a way that the longer cooking veggies go in first.
2. Rub a shallow baking dish or deep pie dish with the garlic cut in half or with garlic mashed in a garlic press.
3. Rub butter around the baking dish.
4. Arrange all the veggies in the buttered dish and sprinkle with parsley and pepper.
5. Pour the milk or cream over them. Sprinkle with cheese then bread crumbs and finally dot the whole affair with butter.
6. Bake at 375 for about 40 minutes or until top begins to brown a bit.