Tag Archives | turnips

Glazed Turnips

By on January 8, 2012 in Gluten-free, Recipes, Side Dishes

It’s the second week of January – have you given up your resolutions yet? I’m grateful that Greenling makes it so easy to keep up with the healthy eating portion of my goals. (Too bad they can’t exercise for me!) With all the fresh veggies we’re getting, it’s hard to not eat healthy!

 

I have to admit that last year I tried to cook with the turnips that came in our boxes, and whatever I did to them did not make me quick to return them to my mouth. But with the new year and my new determination to waste less food, I knew something had to be done.

I’ve done this glazing technique with carrots and tofu, so I thought it was worth trying out. The turnips stay just firm enough, and don’t get overly sweet – the presence of turnipness doesn’t get lost. Best of all, they take less than 30 minutes to prepare.

Try variations by adding other root vegetables, such as beets, and swapping out the sage for other fresh herbs like thyme, or even a sprinkling of dried herbs de Provence.

Glazed Turnips
serves 4

2 large turnips (about 1 1/2 pounds)
1 1/2 cup water
2 tablespoons butter, cut into pieces
1 tablespoon light brown sugar
Salt
1/2 tablespoon chopped fresh sage

Peel turnips and dice into 1-inch chunks. Arrange turnips in a single layer in a large nonstick pan over medium heat. Pour in water, and scatter butter and brown sugar over the top. Cover, and let cook for about 10 minutes, stirring occasionally.
Remove lid and continue to cook until liquid is evaporated, stirring to keep turnips from sticking. Once liquid is evaporated, salt to taste, and put turnips on serving dish. Sprinkle sage over the top and serve.

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Grilled Root Veggies

By on May 16, 2011 in Uncategorized

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This time of year always requires some creativity in the cooking department. We’re still getting a lot of winter produce, like beets and turnips, but it’s getting hot outside and I really try not to have the oven on for the long periods of time it takes to roast root vegetables like these. Sure, I could boil them, but I just feel like it leeches out a lot of the flavor.

So, what to do? I tested out a method of cooking root vegetables on the grill this weekend, and it worked like a charm. I didn’t heat up the kitchen on a day when the temperature outside was close to 90 degrees, the vegetables required minimal attention when cooking, and also picked up a little smokiness from the grill fire. I lined a grill wok with aluminum foil to cook the veggies, but you could also use a disposable aluminum pan, or even just a large foil packet. Either way, you get tender, flavorful winter vegetables that don’t require warming up your house on a hot day.

Grilled Root Veggies

2 large turnips, peeled and cut into a 1-inch dice
1 lb beets, peeled and cut into a 1-inch dice
4 small carrots, cut into 1-inch pieces
1 large onion, cut into a 1-inch dice
4 tbsp olive oil
2 tsp dried thyme (or 1 tbsp fresh, chopped thyme)
Salt and pepper to taste (I used 1 tsp salt and 1/2 tsp pepper)

Preheat grill to medium-high (400 degrees).

Line a grill wok with foil and coat with cooking spray. Add veggies, and toss with oil and seasonings to coat. Cover with another piece of foil. Place the wok on the grill and cook for 45 minutes, stirring every 15 minutes, until veggies are tender.

- Stephanie

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Local Box Meal Plan: May 9-13

By on May 10, 2011 in Uncategorized

Have y’all seen Yummly yet? It’s a database that searches all (or at least most) recipes online. You can sort by a ton of factors, including ingredients, tastes (sweet, salty, etc.), food allergies, diets, and so on. It’s the best database of its kind that I’ve come across. Check it out if you get a chance – I came up with most of the recipes in today’s meal plan using that site.

Yellow Beans – Animal Farm
Kale – Green Collar
Carrots – Acadian Family Farm
Red Beets – Massey Farm
Purple Top Turnips – Gundermann Acres
Watermelon Radish- Tecolote Farm
Radicchio – Tecolote Farm
Red Leaf Lettuce – Acadian Family Farm
Spring Onions – Bar W Ranch & Farm
Garlic – Fruitful Hill Farm

[youtube=http://www.youtube.com/watch?v=9tIXfG9Vh1I&w=448&h=252&hd=1]

 

Portuguese kale-carrot soup–This version calls for soy chorizo, but sub the real thing (the Spanish smoked kind) if you wish.

Sweet and sour beets

Radish and pine nut salad – An easy, but not boring, salad.

Grilled sausage with potatoes and beans – A great grill recipe. Use your yellow beans in place of the green ones.

Grilled radicchio – I posted something similar to this recipe last year, but it bears repeating as a reminder to you. This is one of the most awesome ways to prepare radicchio (and romaine and endive, for that matter). Don’t knock grilled lettuce till you try it.

- Stephanie

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Local Box Meal Plan: Feb. 28-March 1

By on March 1, 2011 in Uncategorized

We’re getting a cute basil potted plant this week, but make sure to not plant it outside yet because basil hates cold and will blacken and die unprotected in these cold night temps we’ve been having. Just put it in a pot indoors till it warms up a little outside. Anyway, here’s this week’s list, video, and meal plan. What are you making with your Local Box ingredients? Post your ideas in the comments.

Slicing Tomatoes – Gundermann
Mixed Lettuce Heads – Bluebonnet Hydroponic
Green Onions – Green Gate Farm
Kale – Gundermann
Spinach OR Chard – Naegelin Farm OR Uncertain Farms
Navel Oranges – G&S Grove
Basil Potted Plant – My Father’s Farm
Green Cabbage – Gundermann
Turnips – Gundermann

[youtube=http://www.youtube.com/watch?v=YVuaTu2-ibc]

Burgers with chopped green onions and seasonings mixed in the meat, with lettuce and tomatoes

Kale chips – Sounds bizarre, but these are actually really good. Just be sure not to overbake, because blackened kale = inedible kale.

Pan-seared scallops with ginger-orange spinach – Holy yum. This recipe calls for both vodka and vermouth as part of the scallop marinade, but if you don’t have one or the other, I bet a dry white wine would be a great substitute. Also, if you get chard instead of spinach it’s fine to use it here. You may want to cook it for a few minutes longer than specified, or just know that it’s going to be a little chewier than spinach would be.

Roast pork with cabbage, apples, and turnips – I’m thinking there’s a way to adapt this for the crockpot if you want to do it on a weeknight. I never just throw meat into the crock, because I always get better results if I brown it first. So I would brown it in a hot skillet on all sides, then add it to the crock with the rest of the ingredients and cook for 8-10 hours on low. Oh, and cook the bacon and crumble it before you add it to the pot. Another benefit of the crockpot is that it won’t heat up your kitchen, which is nice as the weather warms up.

- Stephanie

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Local Box Meal Plan: Feb. 14-18

By on February 15, 2011 in Uncategorized

Hope everyone had a great Valentine’s Day! Here’s this week’s list, video, and menu.

Bibb Lettuce – Bella Verdi
Romaine Lettuce – Farm Patch
Green Garlic – Fruitful Farms
Collard Greens – Gunderman
Fennel – J&B Farm
Grapefruit or Navel Oranges – G&S Grove
Meyer Lemons – G& GroveS
Green Cabbage – Gunderman
Turnips – Gunderman
Sweet Potatoes – Naegelin

[youtube=http://www.youtube.com/watch?v=qESwngF0wPU]

Collards and turnips with red onion and bacon – The original calls for 4 lbs of collards, and since we probably won’t get that many, make up the difference with diced turnips and their greens. Add chopped green garlic for extra flavor.

Scalloped cabbage casserole – An oldie but a goodie. This recipe tends to make cabbage-haters eat cabbage. Because it’s covered in cheese and breadcrumbs. Yum.

Lemon-thyme roasted chicken

I’m going to eat the citrus out-of-hand for snacks, and use the lettuces in this week’s salads.

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