Turnip and Onion Pie

Filling:

• about 2 cups onions, sliced

• about 1 cup turnips, sliced

• 2 tablespoons olive oil

• Provolone or Chedder cheese, grated or in slices

• Salt, Pepper, Herbs to taste 

Pie Crust

• 1 cup all purpose flour

• 4 tablespoons butter and 1 ½ tablespoons vegetable shortening

• 2 ½ - 3 tablespoons cold water

• ¼ tsp salt 

• Pinch of sugar (optional)

Instructions:

• Sauté onions and turnips with oil, salt, pepper, herbs - set aside

• Make pie crust - roll it out and put on a cookie sheet

• Assemble tart by layering cheese on the bottom first, then add the filling in the middle, leaving about 2-3 inches on the rim. 

• Fold crust over toward the middle. Sprinkle more cheese and herbs on top if desired.

• Bake at 400F for 30 minutes

Market Creamy Veggie Chowder

6 slices bacon
1 lg onion
1 st celery
1 lg carrot
1 med parsnip
1 med turnip
1/3 c flour
1/4 tsp salt
1/8 tsp pepper
4 c chicken broth
1 med swt potato, peeled & diced
1 med potato, diced
1 bay leaf
1 1/2 tsp Worcestershire sauce
2 c milk
Cheddar Cheese, shredded (opt)

In a large pan, or Dutch oven, cook bacon until crisp. Remove and drain on paper towels. reserve bacon to add later. Keep 2 tbsp bacon drippings in pan.

Peel and dice onion, carrots, celery, parsnip, and turnip. cook in reserved bacon drippings in pan, ~ 6-8min until fragrant

Sprinkle veggies with flour, salt, and pepper. Stir until blended. Gradually add broth. Bring to a boil. Cook and stir for 2 min until thickened. Stir in the sweet potato, potato, bay leave and worcesterrshire sauce.

Reduce heat. Cover and simmer ~ 15-20 min or until potatoes are tender. Stir in milk and reserved bacon. Heath through. Discard bay leaves. Garnish soup with shredded cheese. Makes 6 servings.