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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch Tokyo turnips, greens removed, chopped & rinsed 1/3 cup Miso 4-6 cup water 4 oz Soba noodles (optional) PREPARATION Trim and wash the turnips, then cut them into quarters or smaller. In a pot, place turnips and greens in enough water to cover and put over medium [...]
Adapted from Sunny Sky Farms, courtesy of Capay Valley Farm Shop INGREDIENTS 1 lb turnips salt & pepper 1/4 cup butter 1 teaspoon fresh chives or finely chopped spring onion greens 3 eggs 1/2 cup chopped fresh parsley (optional) 2 tablespoons extra virgin olive oil PREPARATION Grate the turnips coarsely, no need to peel. Soak in [...]
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A turnip sure to delight the chef – “mild flavour, nutty without a hint of bitterness, and is delicious sliced into salads and eaten raw, or poached in butter, with a touch of sugar, salt and pepper, and white wine vinegar.” Voila!
Recipe by Delilah’s Farm for The FruitGuys INGREDIENTS Filling: 2 cups apples, peeled and cored, cut into 1-inch cubes 2 cup turnips, peeled and cut into 1-inch cubes 1 tablespoon fresh lemon juice or orange juice 1 teaspoon finely grated lemon zest or orange zest 1/2 cup brown sugar (white is fine, but brown tastes [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS Up to 6 lbs beets, potato, sweet potato, celery root, turnips, carrots rutabaga or other root veggies, sliced in 1/2 inch pieces 3 tablespoons butter, melted 3 tablespoons olive oil 4 1/2 teaspoons thyme 1 1/2 teaspoons salt 3/4 teaspoon coarsely ground pepper 3 cloves garlic, minced PREPARATION In a [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch tokyo turnips with greens about 2 tablespoons olive oil sea salt pepper PREPARATION Cut greens from turnip necks, rinse and set aside. Pare necks and scrub turnips. Set turnips in steaming basket over boiling water and arrange greens over them. Cover and steam until turnips are [...]
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Here’s what regional farms will be harvesting this month, from The FruitGuys produce buyers: WEST California is lucky to have fresh picked produce even in the winter! We have clementines, mandarins, and tangerines, in so many varieties, shapes, and sizes! Look out for Cara Cara oranges from Homegrown Organics. Grapefruits and Minneola tangelos are also coming [...]
By The FruitGuys ‘Tis the season for root vegetables, so named for their underground lifestyles. While carrots and potatoes are the best known and most eaten of the root veggies, read up and taste some of their lesser known but equally yummy and nutritious relatives, such as parsnips, beets, celeriac, rutabaga, turnips, and sweet potatoes. [...]
Why do turnips remind us of Dickens? Because they contributed to the English Industrial Revolution. Viscount “Turnip” Townshend introduced turnips into the four-field crop rotation, allowing for more food production. This enabled many farm workers to find work in the textile mills. Turnip root and leaves are highly nutritious for all working people.
Courtesy of Capay Valley Farm Shop INGREDIENTS 1 bunch of turnips, scrubbed trimmed & sliced in 1/4″ rounds 1/2 cup rice or white vinegar 1 teaspoon sugar 1/2 teaspoon salt + more to taste water to cover 1/4 cup sesame seeds, toasted (optional) PREPARATION If turnips are tough, peel before slicing. Combine sugar, salt and vinegar [...]
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Adapted from allrecipes.com INGREDIENTS 2 cups root veggies (any combo of sweet potatoes, turnips, carrots, parsnips, etc.), peeled and shredded with a grater or in a food processor 1–2 tablespoons finely chopped onion (regular, green, or shallot) 2 eggs, beaten (or vegan egg substitute) 2 tablespoons all-purpose flour 1 teaspoon salt 1/2 cup vegetable oil [...]
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INGREDIENTS 3 Tablespoons butter 1 lb turnips, trimmed, peeled, halved, cut into 1/4-inch wedges 1 Tablespoon garlic, minced 2 cups vegetable stock 1 bunch raw kale 1 teaspoon thyme, chopped Salt and pepper to taste 1/2 cup raisins PREPARATION Melt butter in braising pan on medium; add turnips. Cook 10 min, stirring occasionally, until golden [...]
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Recipe by Non-Reactive Pan, clarosouthwick.com/blog INGREDIENTS 1 to 1-1/2 cups baby turnips, tops removed, peeled, cut in halves or quarters 1 apple, cored and cut into bite-sized chunks (peel is optional) 1/4 cup apple cider vinegar 1 tablespoon olive oil or butter 1 teaspoon mustard (optional) Salt and pepper to taste PREPARATION Heat olive oil [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 1 & 1/2 lbs. root vegetables (such as turnips, carrots or beets), shredded with a grater or in a food processor 1 onion, grated 1 egg 1 cup whole wheat flour 1 cup white flour 1 1/4 cups milk 1 teaspoon salt 4-6 tablespoons vegetable oil or butter [...]
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Adapted from justvegetablerecipes.com INGREDIENTS 2/3 cup carrot, grated 2/3 cup apple, grated (peel is optional) 2/3 cup raw turnip, peeled and grated Several full lettuce leaves Dressing: 2 tablespoons fresh lemon juice 1 tablespoon olive oil 1 teaspoon honey or agave (optional) Salt and pepper to taste PREPARATION Combine grated carrot, apple, and turnip in [...]
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Adapted from justvegetablerecipes.com INGREDIENTS 1 cup raw turnips, peeled and grated 1 cup apple, grated (peel is optional) 1/2 cup microgreens, separated Juice of 1 large lemon 1 tablespoon olive oil 1 teaspoon honey or agave nectar (optional) Salt and pepper to taste PREPARATION Combine all ingredients. Toss well and chill, covered, in the refrigerator. [...]
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Adapted from allrecipes.com INGREDIENTS 1 pound turnips 1–2 teaspoons vegetable oil Salt and pepper to taste Optional: 2 tablespoons finely grated Parmesan cheese 1/4 teaspoon garlic salt 1/4 teaspoon paprika 1/4 teaspoon onion powder PREPARATION Preheat oven to 425°F. Line a baking sheet with a piece of aluminum foil and lightly grease. Peel turnips, and [...]
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The humble turnip is one versatile vegetable. Yes, they can be mashed with potatoes or roasted like other root veggies, but they are also a lovely addition to soups (left chunky or pureed), add pizzazz to hashbrowns, and are delicious sautéed in butter or olive oil then cooked lightly drizzled in red wine and/or balsamic [...]
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INGREDIENTS 3–4 small turnips 1 cup onion of any kind, chopped 2 tablespoons butter Salt and pepper 1 tablespoon fresh lemon juice PREPARATION Sauté onions on medium low in a skillet with half the butter. Meanwhile, slice turnips as thinly as possible. Once onion is just starting to soften, add turnips to skillet with the [...]
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Courtesy of Capay Valley Farm Shop INGREDIENTS 3 tablespoons butter 1 pound turnips, trimmed, peeled, halved, cut into 1/4-inch wedges 1 tablespoon garlic, minced 2 cups vegetable stock 1 bunch greens (arugula, kale, radish greens, etc) 1 teaspoon fresh thyme, chopped, or 1/2 teaspoon dried thyme Salt and pepper to taste 1/2 cup raisins PREPARATION Melt [...]
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Adapted from likesprinkles.wordpress.com INGREDIENTS 2–3 medium-size turnips 3–4 Yukon gold potatoes 2 tablespoons olive oil 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried) Salt and freshly ground black pepper PREPARATION Preheat oven to 450°F. Peel turnips. Cut turnips and potatoes into 1-inch pieces. Toss with olive oil, rosemary, salt, and pepper. Transfer to a [...]
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From Cooks Illustrated, January 1994 For this recipe you need high, dry heat and a low-sided roasting pan that is large enough to accommodate the vegetables without crowding. For a light, crisp crust choose vegetable oil; for flavor, olive oil or butter. A combination of butter and oil browns better than butter alone but not as well as oil [...]
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Adapted from the Moosewood Restaurant Cooks at Home Cookbook INGREDIENTS 2–3 red potatoes, unpeeled, cut into 1-inch cubes 1–2 carrots, cut into 1/2-inch slices 1–2 turnips, cut into 1/2- to 3/4-inch chunks 6 cloves garlic, coarsely chopped 1/3 cup olive oil 1 tablespoon chopped fresh rosemary 1 tablespoon wine vinegar Salt and freshly ground pepper [...]
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Adapted from Bon Appétit INGREDIENTS 1 head cauliflower, chopped 2–4 turnips 2 cloves garlic, minced 1 small onion or shallot, chopped 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 2 tablespoons fresh rosemary needles 1/4 teaspoon freshly ground black pepper PREPARATION Preheat the oven to 400°F. Peel and trim the turnips. Cut into wedges [...]
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Adapted from Gourmet INGREDIENTS 1 tablespoon unsalted butter 2–4 white Hakurei turnips, trimmed and left unpeeled 1/2 tablespoon chopped thyme 1 teaspoon kosher salt Dash of cayenne pepper 1/2 cup heavy cream 1/2 cup grated Parmigiano-Reggiano cheese PREPARATION Preheat oven to 450°F with rack in middle. Melt butter in an ovenproof 12-inch heavy skillet, then [...]
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Why do turnips remind us of Dickens? Because they contributed to the English Industrial Revolution. Viscount “Turnip” Townshend introduced turnips into the four-field crop rotation, allowing for more food production. This enabled many farmers to find work in the textile mills. Turnip roots and leaves are highly nutritious for all working people. Preparation: Simply wash, [...]
By Heidi Lewis Ebenezer Scrooge: What is your business here? Spirit of Christmas Past: Your welfare. Ebenezer: My welfare? Spirit of Christmas Past: Your reclamation, then. Take heed, rise, and walk with me. Amongst the assemblage of fine winter fare in TakeHome boxes this week are turnips. The very name “turnip” recalls the Victorian era, [...]
Courtesy of Delilah’s Farm Report INGREDIENTS 4 turnips, peeled and cut into large dice (save the greens if included) 1/4 cup finely chopped onion 2 cloves minced garlic; or 2–3 green onions, chopped 1 1/2 tablespoons olive oil 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons heavy cream (milk is OK) at room temperature 2 [...]
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Adapted from Vegetarian Cooking for Everyone INGREDIENTS 2 large turnips, peeled and quartered 1 tablespoon olive oil 3 small bay leaves 1 tablespoon chopped rosemary 1 tablespoon chopped thyme 1 1/2 teaspoons maple syrup (optional) Salt and freshly milled pepper PREPARATION Preheat oven to 375°F. Boil the turnips in salted water for 3 minutes and [...]
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Courtesy of Delilah’s Farm Report INGREDIENTS 4 cups assorted root vegetables cut into 1-inch chunks (carrots, parsnips, beets, turnips, yams, potatoes, sweet potatoes) 2 tablespoons canola oil 2 tablespoons maple syrup 2 tablespoons orange juice 1 teaspoon salt 1 teaspoon pepper 1 tablespoon grated orange zest PREPARATION Preheat oven to 425°F. Whisk together oil, maple [...]
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Adapted from www.foodnetwork.com INGREDIENTS 3 turnips, peeled and cut into cubes 3-1/2 cups milk 1/2 bunch fresh thyme 2 cloves garlic, peeled and crushed 4 tablespoons butter, cut into cubes Salt and pepper to taste PREPARATION Place turnips, milk, bunched thyme, and garlic in a medium-sized saucepan on medium heat. Cover slightly and bring to [...]
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Adapted from Bon Appétit INGREDIENTS 1 tablespoon olive oil, to oil 9×13” roasting pan 2 to 3 yams, unpeeled, scrubbed, cut into 1 inch pieces 1 fennel bulb, base removed and discarded, bulb cut in half lengthwise and thinly sliced crosswise 1 red onion, peeled, cut in half and thinly sliced 1 head cauliflower, base [...]
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