Currently viewing the tag: "turnips"
Carrots and mint, carrots and basil, these seem a natural combo. Adding the caramelized Tokyo turnips adds just a touch of bitter to the mix which contrasts nicely with the sweet carrots. If using purple carrots, keep the turnips separate until serving so the color of the carrots doesn’t make the turnips look smudgy. As bunches of everything vary, you want an equal amount, or slightly more carrots than turnips.
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This dish will work perfectly with Tokyo or Harukei turnips as well as the scarlet turnips, although I would be less sanguine about success with full-sized red-topped or white turnips. If the greens are present and tender, you should add them to the dish. This dish is sort of a 2 for 1-the roasted turnips for 1, the sautéed greens for 2.
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INGREDIENTS:
1 bunch Tokyo turnips*, washed well and cut into ½-inch wedges 2-3 firm apples, sweet-tart, cut into ½-inch wedges, seeds removed 1 small white or yellow onion, finely diced 2 tablespoons cider vinegar ½ cup apple cider 2 tablespoons unsalted butter, plus more as needed 2-3 sprigs fresh thyme, leaves roughly chopped Salt and Pepper to tasteContinue reading »
The silky butter lettuces contrast with the crunch of the broccoli and the crisp bite of the turnip dice fills in for croutons. The broccoli (and turnips) can be made ahead of time and kept in the refrigerator, and the broccoli is great as is for a snack or a side, or you can even chop it up and add it to a sandwich.
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Persillade is classic of French cuisine that ranges from ridiculously simple to fairly simple. At its most basic it is a cup of flat leaf parsley and a minced garlic clove, chopped and combined. It can be thrown into a dish right at the end to warm it and bring out the aroma of the garlic and parsley, or it can be stirred into soups. Some are made with olive oil (the south of France) or butter (the north). Garlic versus shallots, some have lemon zest added, or juice. You can find them with other herbs as well. This version is simple and is combined with blanched turnip tops to sauce the turnips.
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Watermelon radishes share many qualities with turnips. They cook up like turnips, but they are amazingly colored inside, like a late Autumn sunset. When cooked, the colors soften a little but are still vibrant. This cooking method softens the slight bitter quality and plays up the sweetness.
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This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you don’t want to actually eat, but want some nutrition. It is really nice heated up with some fresh ginger in it. In meat stocks, the agent that thickens it is gelatin. In vegetables, the equivalent is pectin. By charring the onions and sautéing the rest of the vegetables, the pectin is catalyzed and so more readily available to the stock. Konbu* is a type of kelp. Seaweeds are used commercially as a thickener in many things, from toothpaste to ice cream, and is used that way here.
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This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where you would a light chicken stock, as a soup base, or in vegetables. Be sure to start with cold water, and skim frequently.
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The uncut turnips reminded me of eggs, the fluffy kale the nest. Sweet maple syrup with the slightly sharp turnips and the tart vinegar with the earthy kale and turnip greens (if you get them) combine to make a complex sweet and sour dish of humble origins. Try playing with the vinegars and sweeteners for variations to match other dishes in the meal.
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Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, which are also members of the mustard family. They are packed with Vitamin C.
We offer purple-top turnips and Tokyo turnips.
Purple top turnips are a larger variety.
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INGREDIENTS:
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
parsnips
other roots (carrots, turnips, beets)
potatoes (optional)
orange juice
tamari soy sauce
olive oil
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This dish is easy to throw together and has big impact in the flavor department. Given that vegetable sizes are not exact, the measurements for the oil, butter, and salt are more of a guideline, really, and should be adjusted as needed. Be sure not to have too much liquid in the pan bottom or you may get mushy vegetables. A little bit of liquid in the pan bottom is fine, and will make a nice sauce at the end to be poured over the vegetables. If you do not have the turnips, skip them and use more parsnips or try adding carrots. Cut the carrots like the parsnips, but maybe a little smaller as parsnips cook faster than carrots. You could also use leeks here. Try cutting a leek on the diagonal into 1-inch long rounds and adding them into the mix.
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Okay, let me just get this out there right away. This dish started out as baby food for my first child. At the time, many of our friends wanted to come over and play with him, and stayed for dinner. At some point, I was too tired to make separate dishes for grown-ups, so I just served what I had made him (a trio of purees if I recall correctly), and it was a hit. So here it is, in its amended grown-up form.
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