Category Archives: ROOT VEGETABLES
Turnips, Baked or Steamed
Ingredients
- 1 Bunch of Turnips
- 1 Bunch of Garlic Chives
Directions
- If you are turning the oven on anyway, try baking or roasting the bulbs. Otherwise, boiling on the stovetop is fine.
- Remove turnip greens from roots.
- Wash and save greens for sauteing, steaming, stir-frying or adding to lentil/bean soup or stew.
- Peel or not, your choice. Cook until just tender.
- Slice, sprinkle with minced garlic chives and serve.
Zucchini-Carrot Bread
Ingredients
- 3 c all-purpose flour
- 2 c organic sugar
- 1 T ground cinnamon
- 1 T Brittany sea salt
- 1 t baking soda
- 1/4 teaspoon baking powder
- 3 eggs
- 1 c coconut oil
- 1 t vanilla
- 1 to 2 c shredded zucchini
- 1 c shredded carrot
- 1/2 cup chopped walnut
Directions
- Preheat oven to 325 degrees.
- In a large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder.
- In a small bowl, whisk eggs, oil and vanilla.
- Add to dry ingredients; mix well.
- Stir in zucchini, carrots and nuts.
- Pour batter into two well-greased 9×5-inch loaf pans.
- Bake 1 hour to 1 hour 15 minutes or until golden brown.
Pickled Radishes
Ingredients
- 2 c sliced radishes, 8 oz.
- 1 small onion, cut into thin wedges and separated
- 1/2 c white vinegar
- 1/2 c sugar
- 1 1/2 tsp salt
Directions
- Slice radishes.
- In a large bowl or crock combine radish slices and onion wedges.
- In another bowl stir together vinegar, sugar and salt until sugar is dissolved.
- Pour over radish mixture.
- Cover and chill for 8 to 24 hours.
- This mixture will have a very pungent aroma. Makes 2 cups.
Courtesy of Better Homes & Gardens Contest Winner, Rhonda E.H. Kaya
Raw Beet Salad
Ingredients
- 1 Bunch Beets
- 1 Large Shallot
- 2 TBSP Dijon mustard
- 1 TBSP Extra virgin olive oil
- 2 TBSP Sherry vinegar
- 1 TBSP Dill, minced Substitute with rosemary, parsley or chervil
- Salt and black pepper to taste
Servings:
Instructions
- Eaten raw, beets are delicious; even self-proclaimed beet-haters will like them in this salad. To eat a beet raw, you have to peel and shred it. The first step is easiest with a regular vegetable peeler, the second with the metal blade of the food processor, pulsing the machine on and off until the beets are finely cut.
- Peel the beets and the shallot.
- Combine them in the bowl of a food processor fitted with a metal blade, and pulse carefully until the beets are shredded; do not purée. (Or grate the beets by hand and mince the shallots; combine.) Scrape into a bowl.
- Toss in the herbs.
- Toss with the mustard, oil, vinegar. salt and pepper, Serve and enjoy!
Recipe Notes
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Summer Squash, Potato & Herb Torte
Ingredients
- 1/2 c baby leeks, thinly sliced (white part)
- 1 c grated Parmesan cheese
- 2 T organic flour
- 1 T chopped fresh marjoram
- 1 1/2 t sea salt
- 3/4 t freshly ground black pepper
- 2 lbs. potatoes, peeled, cut into 1/8-in-thick rounds
- Yellow squash, cut into 1/8-in-thick rounds
- 4-6 T organic coconut or olive oil
Directions
- Preheat oven to 375 degrees.
- Butter (with coconut or olive oil) 1 or 2 8-in. cake pans (as needed).
- Set aside 1/4 c of sliced leeks.
- Toss remaining leeks, cheese, flour, marjoram, salt and pepper in med bowl to blend.
- Layer 1/4 of the potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
- Layer 1/4 of the squash in circles atop the potatoes.
- Drizzle with 1 t of oil. Sprinkles with 1/6 of cheese mixture. Repeat, repeat. Use 2nd cake pan if needed.
- Cover pans with foil.
- Bake until potatoes are almost tender, about 40 min.
- Remove foil; bake uncovered until tortes begin to brown and potatoes are tender. About 25 min longer.
- When cooled, cut into wedges.
- Sprinkle with sliced leeks and radishes.
French Braised Carrots & Turnips
Ingredients
- 1 bunch carrots, cleaned
- 1 bunch turnips, peeled and halved
- 2 c organic vegetable or chicken stock
- 2 T honey or sugar
- 2 T coconut oil or real unsalted butter
- Chives, chopped (regular or garlic)
- Brittany sea salt and fresh ground pepper to taste
Directions
- Cut carrots and turnips into ½-inch slices.
- Place the carrots and turnips in a large, heavy saucepan with the stock, sugar or honey, coconut oil or butter, Brittany salt and freshly ground organic pepper.
- Cook them, partially covered, over medium heat until they are tender, about 20 minutes.
- Check the seasoning.
- Sprinkle with chopped chives and serve in a warmed serving dish.
From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce
(We offer this cookbook for sale, a must have for any CSA supporter)
Carrots & Lentils with Marjoram
Ingredients
- 2 T olive oil
- 1 large onion, chopped
- 1 1/2 t fresh marjoram, chopped
- 3 medium carrots, sliced into rounds
- 2 large garlic cloves, minced
- 1 c dried lentils
- 2 c (or more) vegetable broth
- Sea salt & fresh ground pepper to taste
Directions
- Heat oil in heavy medium saucepan over medium heat.
- Add onion and saute until soft, about 8 minutes.
- Add carrots and garlic and stir 2 minutes.
- Add lentils, then 2 cups of broth.
- Cover and simmer until lentils are just tender and broth is absorbed, uncovering at end if necessary to evaporate liquid, or adding more broth if too dry, 45 minutes to 1 hour.
- Mix in marjoram.
- Season to taste with salt & pepper and serve.
Carrot Curry Soup with Couscous
Ingredients
- Carrots
- 2 T coconut butter or organic butter or good olive oil
- 1 bunch leeks, diced
- 3 medium carrots, diced
- 1 med diced red bell pepper if available or diced jarred pimientos
- 4 t curry powder
- 6 c filtered water
- 2 cubes low-sodium vegetable broth cubes
- ½ c dried couscous
- 1 c organic plain low fat yogurt
- 1 c organic low fat milk or soy or rice milk
- 2 T minced fresh thyme or basil
- Minced chives
Directions
- Melt the ‘butter’ in a large stockpot. Add the vegetables and sauté over very low heat 3-4 minutes.
- Stir in the curry powder and cook for a moment or two.
- Add the water and vegetable broth cubes and bring to a boil.
- Reduce heat, cover, and simmer 10 minutes.
- Add the couscous, stir, and cover.
- Continue to cook 6 minutes. Meanwhile, whisk together the yogurt and ‘milk’ in a bowl.
- Add a few tablespoons of the hot soup to the yogurt mixture and stir in.
- Add a little more hot soup, and stir again.
- The idea is to gradually heat the yogurt so it does not curdle when added to the soup.
- When a warm, thin consistency is achieved, stir the yogurt mixture into the soup.
- Heat through. Stir in the herb of your choice.
- May be served warm or room temperature.
From The Best 125 Meatless Pasta Dishes
Braised Chicken and Vegetables in Peanut Sauce
Ingredients
- 1 ½ cups unsalted roasted peanuts (1/2 lb) or 1 c organic creamy peanut butter
- 3 c filtered water
- Organic chicken, cut into pieces
- 2 T organic coconut butter
- 1 med onion, chopped
- 1 red pepper, chopped
- 3 garlic cloves, finely chopped
- 1 (14-16-oz) can diced tomatoes including juice
- 1 to 1/1/2 t cayenne
- 2 t salt
- 1 ½ lb yams, peeled and cut into 1-inch pieces
- 4 med turnips, peeled if desired, halved horizontally, and cut into ¾-inch wedges
- 1 bunch cooking greens
Directions
- Preheat oven to 325`.If using peanuts, blend in a food processor until they form a butter, 2 to 3 min.Put fresh or jarred peanut butter in a bowl and gradually whisk in 1 ½ c water.Pat chicken dry and season with salt.Heat coconut butter in an ovenproof 4-5 qt pot (with lid for later use) over moderately high heat until hot but not smoking, then brown chicken, uncovered, in 3 or 4 batches, with crowding, about 6 min.Transfer chicken to a bowl as browned.Pour off all but about 2 T fat from pot, then add onion and bell pepper, and sauté, stirring occasionally, until onion begins to brown, about 4 min.Add garlic and sauté, stirring, 1 minute.
- Stir in peanut butter mixture, remaining 1/ ½ c water, tomatoes with juice, cayenne (to taste), salt, and chicken with any juices accumulated in bowl and bring to a simmer.Cover pot with lid, and then braise chicken in middle of oven until tender, 45 min to 1 hour.Transfer chicken with tongs to a large serving dish and keep warm, covered.Stir potatoes and turnips, into sauce and simmer on top of stove, uncovered, until vegetables are tender, 15 to 20 min.Transfer cooked vegetables with a slotted spoon to serving dish.Simmer sauce, uncovered, add washed and chopped cooking greens and cook until limp, about 5 minutes.Season as desired and then spoon over chicken.
Big Apple Borscht
Ingredients
- 2 tablespoons grapeseed oil
- 1 medium onion, chopped
- 6 garlic cloves, lightly crushed with the side of a knife blade
- 3 pounds fresh beets, peeled and quartered
- 2 English cucumbers, peeled and diced
- Salt and freshly ground black pepper
- 2 cups orange juice
- 1 fresh lime, juiced
- 1/2 cup sour cream
- 2 tablespoons chopped dill pickle
Directions
- Heat grape seed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent.
- Add beets and cucumber, and cover with 6 cups water.
- Season with salt and pepper.
- Bring to a boil and cook until tender, about 45 minutes.
- Remove from heat and bring to room temperature.
- Add orange juice and blend with an immersion blender, or in batches in a conventional blender. Season with salt and pepper, to taste. Stir in lime juice and chill.
- Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.
