Category Archives: ROOT VEGETABLES

Turnips, Baked or Steamed

Ingredients

  • 1 Bunch of Turnips
  • 1 Bunch of Garlic Chives

Directions

  1. If you are turning the oven on anyway, try baking or roasting the bulbs. Otherwise, boiling on the stovetop is fine.
  2. Remove turnip greens from roots.
  3. Wash and save greens for sauteing, steaming, stir-frying or adding to lentil/bean soup or stew.
  4. Peel or not, your choice. Cook until just tender.
  5. Slice, sprinkle with minced garlic chives and serve.
Turnips, Baked or Steamed
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Turnips, Baked or Steamed
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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

  1. Preheat oven to 325 degrees.
  2. In a large bowl, combine flour, sugar, cinnamon, salt, baking soda and baking powder.
  3. In a small bowl, whisk eggs, oil and vanilla.
  4. Add to dry ingredients; mix well.
  5. Stir in zucchini, carrots and nuts.
  6. Pour batter into two well-greased 9×5-inch loaf pans.
  7. Bake 1 hour to 1 hour 15 minutes or until golden brown.
Zucchini-Carrot Bread
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Zucchini-Carrot Bread
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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

  1. Slice radishes.
  2. In a large bowl or crock combine radish slices and onion wedges.
  3. In another bowl stir together vinegar, sugar and salt until sugar is dissolved.
  4. Pour over radish mixture.
  5. Cover and chill for 8 to 24 hours.
  6. This mixture will have a very pungent aroma. Makes 2 cups.

Courtesy of Better Homes & Gardens Contest Winner, Rhonda E.H. Kaya

Pickled Radishes
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Pickled Radishes
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Raw Beet Salad

Raw Beet Salad
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Raw Beet Salad
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Ingredients
Servings:
Instructions
  1. 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.
  2. Peel the beets and the shallot.
  3. 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.
  4. Toss in the herbs.
  5. Toss with the mustard, oil, vinegar. salt and pepper, Serve and enjoy!
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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

  1. Preheat oven to 375 degrees.
  2. Butter (with coconut or olive oil) 1 or 2 8-in. cake pans (as needed).
  3. Set aside 1/4 c of sliced leeks.
  4. Toss remaining leeks, cheese, flour, marjoram, salt and pepper in med bowl to blend.
  5. Layer 1/4 of the potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly.
  6. Layer 1/4 of the squash in circles atop the potatoes.
  7. Drizzle with 1 t of oil. Sprinkles with 1/6 of cheese mixture. Repeat, repeat. Use 2nd cake pan if needed.
  8. Cover pans with foil.
  9. Bake until potatoes are almost tender, about 40 min.
  10. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender. About 25 min longer.
  11. When cooled, cut into wedges.
  12. Sprinkle with sliced leeks and radishes.
Summer Squash, Potato & Herb Torte
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Summer Squash, Potato & Herb Torte
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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

  1. Cut carrots and turnips into ½-inch slices.
  2. 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.
  3. Cook them, partially covered, over medium heat until they are tender, about 20 minutes.
  4. Check the seasoning.
  5. 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)

French Braised Carrots & Turnips
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French Braised Carrots & Turnips
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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

  1. Heat oil in heavy medium saucepan over medium heat.
  2. Add onion and saute until soft, about 8 minutes.
  3. Add carrots and garlic and stir 2 minutes.
  4. Add lentils, then 2 cups of broth.
  5. 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.
  6. Mix in marjoram.
  7. Season to taste with salt & pepper and serve.
Carrots & Lentils with Marjoram
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Carrots & Lentils with Marjoram
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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

  1. Melt the ‘butter’ in a large stockpot. Add the vegetables and sauté over very low heat 3-4 minutes.
  2. Stir in the curry powder and cook for a moment or two.
  3. Add the water and vegetable broth cubes and bring to a boil.
  4. Reduce heat, cover, and simmer 10 minutes.
  5. Add the couscous, stir, and cover.
  6. Continue to cook 6 minutes. Meanwhile, whisk together the yogurt and ‘milk’ in a bowl.
  7. Add a few tablespoons of the hot soup to the yogurt mixture and stir in.
  8. Add a little more hot soup, and stir again.
  9. The idea is to gradually heat the yogurt so it does not curdle when added to the soup.
  10. When a warm, thin consistency is achieved, stir the yogurt mixture into the soup.
  11. Heat through. Stir in the herb of your choice.
  12. May be served warm or room temperature.

From The Best 125 Meatless Pasta Dishes

Carrot Curry Soup with Couscous
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Carrot Curry Soup with Couscous
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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

  1. 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.
  2. 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.
Braised Chicken and Vegetables in Peanut Sauce
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Braised Chicken and Vegetables in Peanut Sauce
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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

  1. Heat grape seed oil over medium heat in a large pot and add onion and garlic, sauteing them until they are translucent.
  2. Add beets and cucumber, and cover with 6 cups water.
  3. Season with salt and pepper.
  4. Bring to a boil and cook until tender, about 45 minutes.
  5. Remove from heat and bring to room temperature.
  6. 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.
  7. Spoon into serving bowls, garnish with a dollop of sour cream and sprinkle with dill pickle.
Big Apple Borscht
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Big Apple Borscht
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