from EatingWell.com Ingredients 2 tablespoons extra-virgin olive oil1 clove garlic, grated1 pound turnips, peeled and cut into 1/2-inch wedges, greens reserved½ cup water, plus more as needed1 tablespoon lemon zest, reserved 1 tablespoon lemon juice½ teaspoon salt, divided4 cups chopped turnip greens or mature spinach2 tablespoons all-purpose flour1 ½ cups whole milk½ teaspoon ground nutmeg⅛ teaspoon ground … Continue reading Creamed Turnips and Greens Recipe
Autumn Slaw
from Parade.com Ingredients: ½ lb carrots, peeled and grated (about 3) ½ lb kohlrabi or turnip (about 1 medium-large), peeled and grated 1-2 tart apples, such as Granny Smith, Spitzenberg or Pink Lady, quartered and cored ½ lb beets, peeled and grated (about 3) ¼ cup safflower or grapeseed oil 1 tsp sesame oil ¼ cup fresh lemon juice 2 tsp honey or … Continue reading Autumn Slaw
Chinese Cabbage Salad
From Asparagus to Zucchini, 3rd ed. Ingredients: 5 c. chopped Chinese cabbage ¾ c. sliced or shredded sweet turnip 1 ½ c. chow mein noodles (crunchy) 1 c. crushed peanuts ¼ c. seasame seeds 2 TB rice vinegar 4 TB sesame oil 3 TB soy sauce 1 TB honey 1 tsp dry mustard Directions: Combine … Continue reading Chinese Cabbage Salad
Turnip and Daikon Greens with Tahini
from CookForGood.com Ingredients: 2 cloves garlic 1/4 teaspoon olive oil 1 yellow or sweet onion 1 bunch turnips with greens, about four medium turnips 1 small daikon radish with greens 1 beet (greens optional) 1/2 teaspoon chipotle 1 tablespoon apple cider vinegar 1 tablespoon tahini 1/2 teaspoon salt Directions Mince garlic and set aside so the … Continue reading Turnip and Daikon Greens with Tahini
Massaged Kale with Grated Root Vegetables and Avocado
For the salad: 1 large bunch kale, washed, de-stemmed and chopped (about 5 cups) 2 tablespoons olive oil 1/4 teaspoon salt 1 carrot, grated 1 c. grated rutabaga, turnips, parsnips, or celeriac 1 avocado, sliced 2 scallions, minced 1 teaspoon black or white sesame seeds For the dressing: Zest and juice of 1 lemon 1 … Continue reading Massaged Kale with Grated Root Vegetables and Avocado
Rich Root Soup
Simple Recipes for Brunch, Lunch, and DinnerFrom Easy Vegetarian 1 TB olive oil 2 onions, chopped 1 garlic clove, chopped 3 celery stalks or 2 celeriac, chopped 1 ½ c. chopped parsnips, 1 lb. 2 ½ c. cubed rutabagas or turnip, 1 lb. 1 ½ c. chopped carrots, 1 lb. 1 TB vegetable bouillon powder … Continue reading Rich Root Soup
Roasted Winter Vegetables
A World Community CookbookFrom Simply in Season 6-8 c. winter vegetables, peeled and cut in 1” pieces or slices (potatoes, sweet potatoes, carrots, turnips, parsnips, rutabagas, beets, winter squash) 2 TB oil 1 TB dried or 3 TB fresh herbs such as rosemary, thyme, parsley, oregano Directions 1. Preheat oven to 425. 2. Toss ingredients … Continue reading Roasted Winter Vegetables
Getting the flavor of Turnips!
Turnips! Although easily overlooked, turnips are a delicious & extremely healthy treat from the early garden. The roots are a good source of vitamin C, potassium, and calcium. While they can be boiled or steamed, they are also great raw (don’t bother peeling them—just remove any deformities). The greens are extremely healthy, providing an excellent … Continue reading Getting the flavor of Turnips!
