French Braised Carrots and Turnips

1 lb carrots, sliced
1 Lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste

Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.

From: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.  According to Renee and Fran, this is the recipe for those who usually don't like turnips...

Mustard-Glazed Roasted Root Vegetables

1 lb carrots
1 lb rutabaga
1/2 lb turnips
2 large potatoes
3 large sw potatoes
1/3 c olive oil
2 tsp curry powder
1 tsp hot paprika
1/4 c maple syrup
3 tbsp dijon mustard
1 tsp salt
1 tsp dried thyme
1 tsp black pepper

Pre-heat oven to 375F. Set out 2 large roasting pans. Cut vegetables into lengths that are approx. the same size and thickness (preferably 3" x 3/4"). Place in a large bowl (you should have about 12 cups of veggies). In a medium bowl, whisk together the remaining ingredients. Pour over the vegetables and toss to coat well. Spread vegetables between the roasting pans in a single layer. If packed too tight, they won't roast. Roast uncovered for 1 hour. Toss 2-3 times during cooking taking care not to break up the vegetables.

This recipe was given to us by our shareholders Jean & John MacKimmie who say it's their favorite way to use all of the root vegetables from the farm.

Summer Salad with Herbed Dressing

Summer Salad with Herbed Dressing

1 big head of lettuce - any variety
Toppings: Your choice of thinly sliced vegetables - for example: radish, turnip, cucumber or snap peas.
1 tablespoon white wine vinegar
1/4 teaspoon salt
2 tablespoons minced fresh dill
1/2 tablespoon Dijon mustard
1/2 teaspoon minced garlic scape
1/4 cup extra-virgin olive oil

Whisk vinegar and salt til salt dissolves. Add dill, mustard and garlic scape and whisk to combine. Slowly drizzle in olive oil, whisking slowly, 'til emulsified. Shred lettuce and add other vegetables. Pour dressing over salad and toss til coated.

This dressing comes from Kitchn.com - it's delicious and also inspiring as an example because there are lots of dressing recipes out there, and a new dressing flavor can change the salad game completely.

Turnip Puff

2 cups cooked, mashed turnips, cooled
1 cup bread crumbs
1/2 cup melted butter (try Cabot Creamery from the farm shop)
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs, separated

 Combine turnips, bread crumbs, margarine, sugar, salt, pepper, and beaten egg yolks. Beat egg whites until stiff peaks form; fold into turnip mixture. Spoon turnip mixture into a buttered 1-quart casserole. Bake turnip puff at 350° for 40 minutes.

Recipe from our friend Anna at Old Friends Farm

Root Vegetable Gratin

2 1/4 pounds root vegetables, peeled and shredded (The original recipe calls for 3/4 pound each sweet potatoes, celeriac, and turnips, but many combinations will work well. Parsnips, carrots, and rutabagas are all good in this dish.)
1 1/4 cups heavy cream (It has to be heavy cream. Half and half will curdle.)
1/4-1/2 teaspoon cayenne pepper
salt and black pepper to taste
Optional topping: 2 tablespoons shredded cheddar cheese, 1 tablespoon dry breadcrumbs

 Preheat oven to 400/ F.
In a large bowl, combine the shredded vegetables, cream, cayenne, salt, and pepper.
Spoon mixture into a shallow gratin dish or baking dish. Cover tightly with foil.
Bake for 30-40 minutes, or until the vegetables are cooked.
Optional: remove dish from oven, heat broiler, combine cheese and breadcrumbs, sprinkle over the vegetables, and boil uncovered until the cheese is brown and bubbly.

Mixed Roots Gratin

5 tbsp olive oil
1 med onion, chopped
8 oz chantrelles, oyster, or shiitake mushrooms, sliced
4 cloves garlic, minced
salt & pepper
1c dry white wine
1 1/2 lb roots (incl potatoes, rutabagas, parsnips, turnips), peeled and thinly sliced
6 oz grated cheddar or gruyere cheese

 Lightly oil a deep-sided baking dish. Heat oven to 400F. Heat 4 tbsp olive oil in skillet; add onions and mushrooms and saute over high heat 5-6 minutes. Season to taste with salt and pepper. Add half the wine and boil it off, stirring it well. Spoon a thin layer of the mixture into baking dish. Arrange root slices over mushroom layer, alternating and overlapping them slightly. Sprinkle with a little garlic, moisten with wine and a few drops of olive oil and top with grated cheese. Season lightly. Repeat the process, reserving some cheese to finish. Bake 35 min or until soft and golden. Four servings.

Root Soup

2 turnips
2 potatoes
2 carrots
2 parsnips
2 onions
1/2 cup parsley
1/2 cup barley or rice 4 cups broth
1 tbsp basil
2 dashes of cayenne
1/8 tsp curry powder
salt to taste
1 tbsp of dill

Grate the roots by hand or in a food processor. Put the grated vegetables in a a large saucepan. Add the parsley, barley, broth, and basil and bring the soup to a boil. Reduce the heat, cover and simmer for about 1 hour. Check periodically and add water if needed.Stir in the seasonings to taste. Sprinkle with dill before serving.

Golden Topped Cheesy Potato, Onion, and Turnip Casserole

3 Tbsp. butter
1 Tbsp. olive oil
2 large onions, thinly sliced
2 large baking potatoes (~1 lb.), thinly sliced
2 medium turnips, thinly sliced
salt and pepper to taste
1 1/2 Tbsp. finely chopped fresh marjoram
1 1/2 cups grated Swiss cheese
2 Tbsp Parmesan cheese
1 1/2 cups milk
1/4 cup bread crumbs
1/3 cup chopped parsley

Preheat oven to 375. Grease an 8x11" shallow baking dish. Melt 1 Tbsp. butter and olive oil together in a large skillet. Saute onions slowly over low heat until golden brown, about 15 min.

In the baking dish, make an even layer using half the potatoes and turnips, seasoning with salt and pepper and a little of the marjoram. Layer with half the onions and half the cheeses. Dot with 1 Tbsp. of the butter. Make a second layer with the remaining ingredients in the same order. Pour milk over gently; top with bread crumbs and parsley. Bake covered for 45 min. Uncover and bake 15-20 minutes, until vegetables are tender and top is golden. Serves 6-8.

From 'More Recipes from a Kitchen Garden' by Renee Shepherd & Fran Raboff

French Braised Carrots and Turnips

1 lb carrots, peeled, halved, and sliced
1 lb. turnips, peeled, halved, and sliced slightly larger than the carrots
2 cups chicken stock
2 tsp. sugar
2 Tbsp. butter
salt and pepper to taste

Place the carrots and turnips in a large, heavy saucepan with the chicken stock, sugar, butter, and salt and pepper. Cook them, partially covered, over medium heat until tender -- about 15 min. Check the seasoning. Sprinkle with chopped chives. Serves 4-6.

From: Recipes from a Kitchen Garden by Renee Shepherd and Fran Raboff.  According to Renee and Fran, this is the recipe for those who usually don't like turnips...

Winter Root Soup

2 leeks, washed, trimmed, sliced
4 carrots, sliced
2 turnips, sliced
1 rutabaga, sliced
3 parsnips, sliced
4 tbsp butter
1-1/2 quarts chicken stock or combination water/stock
several thyme sprigs tied together
4 cloves garlic, mashed
pinch cayenne pepper
sea salt and pepper
pinch nutmeg

Melt butter in large, stainless steel pot and add leeks, carrots, turnips, rutabaga and parsnips. Cover and cook gently about 1/2 hr over low heat, stirring occasionally. Add stock, bring to a boil and skim. Add, garlic, thyme and cayenne. Simmer, covered, for about 1/2 hr until the vegetables are soft. Season to taste.

from Nourishing Traditions, by Sally Fallon.

Harvest Dinner Stuffed Winter Squash

Preheat the oven to 375. Halve butternuts and scoop out the seeds. Eye the squash to decide the amount of stuffing you will need. Place in a baking dish, skin side down, and cover with foil. Bake for 20-30 minutes until still firm, but starting to soften. Meanwhile….

Either use leftover whole grains or cook some up fresh. My preference is a mix of wild  or purple rice and brown rice, but I have used barley, whole grain wheat, rye and millet. 

Sauté leeks or onions, garlic and a mix of vegetables (all cut up fine) in olive oil. My preference is carrots, sweet potatoes and kale with a smaller amount of rutabaga, celeriac and turnip. Mix in a cheese of choice. Feta is delicious; soft, flavored goat cheese great. Mix in the grains. Add a smattering of unusual goodies like capers, dried cranberries, golden raisins or cherries. Add curry powder, salt and pepper to taste. Sprinkle some pumpkin seeds or sunflower seeds on top.

Fill the squash and cover with foil. I have loaded the entire top of the baking dish when I’ve made too much filling and it has worked just fine. Cook until the squash is soft. Take the cover off and cook for 3-5 minutes more. 

This is from our own Karen Romanowski. It's the recipe she used to make the stuffed squash at our harvest dinner in November. (Karen Levine loved this one!!)  She says " it's a non-recipe recipe. The ingredients are very flexible, as are the amounts. Stuff any winter squash. Butternuts are great, but it’s been delicious in all varieties. It can be more grain-y or more vegetable-y, use whatever you have, just don’t forget a little curry powder."

Curry Root Fries

1 onion, cut into half-circles
2 med or 1 lg parsnip
1 sweet potato
1 turnip
1 rutabaga
3 garlic cloves, minced
4 tbsp warm coconut oil
2 tspn lemon juice
4 tspn apple cider vinegar
fresh cilantro, chopped

Spice Mix
1 tbsp cumin
1 tspn garlic powder
1/2 tspn smoked paprika
     (regular paprika is fine too)
1/2 tspn hot cayenne
1/2 tspn ginger
1/2 tspn salt

Preheat oven to 400°F. Grease 2 baking dishes with coconut oil. Chop the roots into thin, long fries.  Toss the veggies together with garlic and onion.  Evenly distribute on both dishes. Whisk together coconut oil, lemon juice, and apple cider vinegar.  Pour on the fries. Distribute the spice mixture over the fries.  Use your hands to mix in the seasoning. Bake for 25-30 min.  Toss the fries halfway through with spatula. Garnish with cilantro. Makes about 12 servings

From Archerfriendly - http://www.archerfriendly.com/2010/02/curry-root-fries

Braised Hakurei Turnips

6 Hakurei turnips, tops removed (save and throw in a stir fry)
2 cups cold water
3/4 cup mirin
1/4 cup white soy sauce

Trim turnips and peel with a vegetable peeler. 
(1) Cut the turnips into sixths and
(2) place them in a saucepan with the remaining ingredients.
(3) Cover and bring to a simmer over medium-low heat; cook very slowly for about 15 minutes, or until just tender. Let cool to room temperature in the braising liquid, then drain and serve, great with steamed or roasted fish.

Braised Radishes

INGREDIENTS

1 bunch of radishes or turnips, tops trimmed to 1 inch above roots

1 1/2 tablespoons unsalted butter or olive oil

1 tablespoon sugar or honey

1/4 teaspoon coarse salt

 ground black pepper to taste

DIRECTIONS

Place the radishes in a large skillet and add just enough cold water to cover, about 1 to 1 1/4 cup.  Add the butter or oil, sweetener, salt, and pepper and bring to a boil.

Reduce heat to simmer until the radishes are tender when pricked and the liquid has reduced to a glaze, about 5 - 12 minutes.

If the radishes are tender, but the liquid hasn't reduced sufficiently, use a slotted spoon to transfer them to a serving dish and continue reducing the liquid. Spoon it over the radishes and serve with buttered crusty bread.