Turnip Soup Left over scraps Vegetable Stock Crossroad Farm's Stea med Vegetables Roasted Winter
Vegetables Caramelized Turnips Vegetable Chips Winter Vegetable Puree Vegetable Couscous Vegetable
Mafe CHUCK'S BARLEY-MUSHROOM WINTER BORSCHT Turnip Curry KOREAN STYLE VEGETABLES
TURNIP SOUP
2 cups turnips, peeled and chopped
1/2 cup small red potatoes, peeled and chopped 5 cups vegetable broth (canned is fine, homemade
is better)
2/8 teaspoon white pepper
3/4 teaspoon salt
4/4 teaspoon nutmeg Combine turnips, potatoes, and stock in a medium sized saucepan. Cook over
medium heat for about 20 minutes, until vegies are fork tender. Remove from heat.
Transfer entire contents of the pan to a food processor or blender and puree until smooth. Return
mixture to the saucepan and bring to a boil over medium heat. Boil 2 minutes. Remove from heat. Add
remaining ingredients, lower heat, and cook just until soup begins to steam. DO NOT BRING BACK TO A
BOIL. Makes 6-8 servings
Left over scraps Vegetable Stock
Saved (in freezer) shavings and ends from (cleaned) carrots, celery, turnips, etc Other veggies you
would otherwise toss, just put into freezer for later use for stock Dried or fresh onion All
purpose (lo salt) seasonings (Lawry's makes a good no-salt) In large (~10 quart) pot, boil enough
water to cover veggies, put in seasonings and cook until tender, about 3-4 hours. Strain, removing
veggies. Freeze broth in baggies and use with any recipe calling for vegetable stock. Easy, no (or
lo) salt and you recycled products you would otherwise throw away (I even freeze shavings from
carrot juice!).
Crossroad Farm's Steamed Vegetables
4 cup ;Water 8 oz New red-skinned potatoes scrubbed 1 lg Cauliflower head; rinsed florets & stems
separated 1 lg Fresh garlic head cloves separated & peeled 1 cup Fresh fava beans or 6 Radish-size
turnips w/greens 2 Green zucchini; in 1" rounds 2 Yellow zucchini cut in 1" rounds
5/2 cup Mixed fresh herb leaves* loosely packed 6 Tbsp Olive oil *Combine 2 or 3 of the following
herbs: basil, thyme, marjoram, oregano and tarragon.
Note: If turnips are larger than radish size, cut them in half or quarter them. Bring water to a
boil in the bottom of a vegetable steamer over high heat. Place the potatoes in the steamer
basket, cover, and cook until they begin to soften, about 10 minutes. Add the cauliflower
stems, garlic cloves and fava beans; cover and steam until the stems begin to soften, about 5
minutes. Add cauliflower florets and steam until they begin to soften, about 5 minutes. Then
add zucchini, and the turnips if you are using them. Cover; steam until zucchini has softened
and begun to turn translucent, about 8 minutes. While vegetables are steaming, coarsely chop
the herbs, then whisk them together with the olive oil in a large serving bowl. Transfer the
steamed vegetables to the bowl, toss gently and serve immediately. Yield: 4 to 6 servings.
Steaming time for vegetables: Potatoes - 15 minutes. Cauliflower florets - 8 minutes.
Cauliflower stems - 12 to 18 minutes. Fava beans - 12 to 18 minutes. Small turnips - 8 to 10
minutes. Yellow squash - 8 to 10 minutes. Zucchini - 8 to 10 minutes. Loomis writes that this
is "...the most flavorful mix of vegetables I've ever tasted." From Arnold and Bonnie
Pearlman/Crossroads Farm near Jonesport, ME in _Farm House Cookbook_ by Susan Herrmann Loomis.
New York: Workman Publishing Company, Inc., 1991. Pp. 253-255. ISBN 0-89480-772-2. Electronic
format by Cathy Harned.
Roasted Winter Vegetables
Vegetables, washed and cut into bite sized chunks* (beets, carrots, onions, parsnips, potatoes,
turnips, rutabagas, sweet potatoes, etc.) Olive Oil Balsamic vinegar Tamari Spices (thyme, summer
savory, basil and tarragon are all good options) Salt and pepper to taste
Combine a mixture of one lb. of vegetables for each entree serving. Put all the chopped vegetables
in a large bowl; for each pound of vegetables, combine 2 tsp. olive oil, 1 tsp. each balsamic
vinegar and tamari and sprinkle over vegetables. Season with herbs, salt and pepper to taste. Put
vegetables into a lightly oiled roasting pan and put a foil cover over it to lock in the juices.
Roast in a preheated 425-degree oven for about 45 minutes. Every 20 minutes or so, turn the
vegetables so they're evenly cooked. It should be done in about 45 minutes, or when the vegetables
are tender and browned.
Other good things to roast: Garlic, eggplant, peppers, corn, broccoli, cauliflower, string beans,
zucchini, etc.
Other things to add to a marinade: mustard, horseradish, garlic, hot sauce, sesame seeds, etc.
* Peeling is optional: most of the nutrition is in the peel, so I would recommend to leave
it on, especially if it's organic. Vegetables with tougher skins, such as celery root,
should be peeled
Caramelized Turnips
8 small turnips 2 tablespoons olive oil salt to taste freshly ground black pepper
Preheat oven to 4250F. Turnips that are sufficiently young and tender need only be rinsed and dried
before cooking; older purple-top turnips will need to be peeled. Cut the turnips into halves, or
quarters if they are small. Big ones should be cut in half lengthwise and the halves sliced into
wedges. Toss the turnips in a bowl with a generous splash of olive oil and salt and pepper. Spread
them out in an even layer on a baking sheet and roast them for about 10 minutes, then toss them
once (if tossed more frequently, they tend to break apart as they become tender). Roast for 5
minutes more and check for doneness - depending on the water content of the turnips, they can take
from 15 to 30 minutes. The turnips are done when they are fork tender and nicely caramelized.
Recipe by: Chez Panisse Vegetables
Vegetable Chips
2 - 3 lbs (900 - 1350 g) assorted root vegetables, such as sweet potatoes, russet potatoes, large
carrots, daikon radishes, turnips, parsnips, rutabagas (Swedes), or beets, peeled and sliced as
thinly as possible Salt Cooking spray
Sprinkle the vegetables lightly but evenly with salt and allow to stand at room temperature for 30
minutes. Rinse in cold water and dry completely with paper towels. Spray a baking sheet lightly with
the cooking spray and arrange the sliced vegetables in a single layer on the sheet. Spray the
vegetables lightly with cooking spray and bake in a preheated 275 (130C) oven for 40 to 60 minutes.
Check the vegetables frequently and remove them as they are dry. They will become more crisp as they
cool. Season with salt and store in an airtight container for up to two weeks. Makes about 4 to 6
cups (1 - 1.5 L), to serve 4 to 6. Bon appetit from the Chef and staff at World Wide Recipes
Winter Vegetable Puree 4 servings
1 lg Celery root, trimmed, peeled 2 md Baking potatoes, cubed 2 md Turnips, cubed 4 md Leeks, washed
& sliced 1 Tbsp Salt Pepper, to taste
Combine the celery root, potaotes, turnips, and leeks in a large saucepan and cover with cold
water. Place over medium-high heat and bring to a boil. Reduce heat and simmer until all of the
vegetables are tender, about 30 mins. Drain well and pass the vegetables through a ricer. Add salt
and pepper to taste. Divide among 4 plates and serve immediately. "A Well Seasoned Appetite" Posted
by Dan Klepach
Vegetable Couscous
vegetable cooking spray 1 Tbsp vegetable oil 1 Tbsp garlic -- minced
1/2 tsp ground cumin
2/2 tsp ground turmeric
3/4 tsp cardamom 2 quarts water 3 tsp McKay's Chicken-Style Seasoning 1 cup red onion -- chopped 2
cans whole tomatoes -- (14 1/2 ounce) drained and chopped 1 cup celery -- sliced diagonally 2
carrots -- scraped and sliced diagonally 1 medium-size sweet potato -- peeled and cubed 1 sweet
red pepper -- cut into 1/2-inch pieces 2 cups turnips -- cubed 2 cups zucchini -- cubed 2 Tbsp
raisins 1 can garbanzo beans -- (15 ounce) drained 10 ounces firm tofu -- cubed 2 cups couscous
-- uncooked 2 Tbsp almonds (lightly toasted) -- sliced
Coat a large Dutch oven with cooking spray; add vegetable oil. Place over medium-high heat until
hot. Add garlic, cumin, turmeric, and cardamom. Cook 2 minutes, stirring constantly. Stir in 4 cups
water, McKay's seasoning, onion, and tomatoes. Bring mixture to a boil; reduce heat and simmer,
uncovered, 15 minutes. Stir in celery, carrot, and sweet potato; cook 5 minutes. Add sweet pepper
and turnips; cook 4 minutes. Add zucchini, raisins, garbanzo beans, and tofu. Cook 5 minutes. Remove
mixture from heat. Bring remaining 4 cups water to a boil in medium saucepan. Remove from heat. Add
couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed. To
serve, place a half cup couscous in each individual serving bowl; spoon 1 cup vegetable mixture over
each serving. Top with toasted almonds.
Vegetable Mafe 6 servings
2 lg Onions, chopped 4 Tbsp Peanut oil 2 cup Squash 4 Turnips 4 md Potatoes, quartered 2 lg
Carrots, chopped
4/2 sm Cabbage, chopped 2 lg Tomatoes, chopped 1 bn Chard 2 Chili peppers 2 cup Tomato sauce
5/4 cup Peanut butter
Brown the onions in a moderately hot oil in a large skillet. Add vegetables one at a time sauteeing
each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water.
Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix ti
with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. Serve over
rice. "The African News Cookbook"
CHUCK'S BARLEY-MUSHROOM WINTER BORSCHT
1 cup Barley
6/2 cup Mixed baby lima beans, split Peas, brown lentils 1 Tbsp Olive oil 6 cup Water 2 Tbsp Miso 1
lg Onion, chopped 5 To 6 turnips, peeled and Cubed (or 2 parsnips, or 2 Potatoes) 2 Carrots,
sliced about 1/2" Thick
7/2 To 3/4 pound mushrooms, Sliced 3 Cloves garlic, minced
8/2 tsp Pepper (or to taste) 2 tsp Marjoram 1 tsp Rosemary
9/3 cup Tamari 3 Tbsp vegetable (or vegan margarine
Saute the garlic and onion in olive oil on medium heat until the onions are translucent. Combine the
barley, lima beans, split peas, lentils, miso, and water with the onion/garlic, and bring to a boil.
Add the turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2 hours, stirring
occasionally. ("But grandma, where did they get miso in the Ukraine?" "Shut up and eat your soup."😉
(If you have broccoli stems, peel and slice them and add them at this point. I also snagged about 1
cup of shredded/sliced cabbage from the main dish, and added about 1/2 hour before the soup was
done). Add the mushrooms, spices and tamari and continue cooking on a low heat for another hour. Add
the vegetable oil or vegan margarine, let sit for a few minutes, and serve. If cooking the night
before, you might want to add 1 cup of water and heat again just before serving; the barley tends to
absorb water, and if you omit this extra water you end up with a tasty gruel. The vegan margarine
can be omitted, but it makes for a heartier soup. From: [email hidden] (Chuck Narad).
rfvc Digest V94 Issue #203, Sept. 21, 1994. Formatted by Sue Smith, S.Smith34, [email hidden]
using MMCONV.
Turnip Curry Yield: 4 servings
5 Tbsp Oil 1 pn Fennel seeds 2 lb Turnip, sliced into 1" strip 2 tsp Salt
10/2 tsp Turmeric 1 1/4 tsp Cumin, ground 1 cup Water
11/4 tsp Red chile, crushed 2 1/2 Tbsp Cilantro, chopped
Heat oil in a large skillet with a tight-fitting lid. Add fennel seeds & turnip strips. Fry,
stirring, for 2 to 4 minutes over medium heat. Add salt, turmeric & cumin & mix well. Cover & cook
gently over low heat for 10 minutes, the turnip should be soft. Uncover & drain off any excess oil.
Add water, stirring & cook over medium heat for 3 minutes. Remove from heat & sprinkle in the
crushed chiles & cilantro. Serve with rice & bread. Pranati Sen Gupta, "The Art of Indian Cuisine"
KOREAN STYLE VEGETABLES serves 2 4 small turnips peeled and julienned or a large waxy skinned turnip
2 large carrots, peeled and cut into matchsticks 2 med potatoes, peeled and julienned 1 med red
onion, cut in half and sliced thin 1 med green pepper,.cut into thin strips 2-3 oz of white
mushrooms , sliced 1-2 garlic, finely minced 1 teaspoon grated fresh ginger or 1/4 teaspoon ground 2
scallions, white and green finely chopped 3 tablespoons of lite soy sauce 1 1/2 teaspoons sesame oil
or peanut oil 1 tablespoon sugar 1 teaspoon red wine vinegar 1 jalapeno pepper, chopped fine
Heat vegetable oil in skillet. Add the turnips, carrot, green pepper, mushrooms, and potato in
batches and brown slightly. Using tongs, transfer as browned to microwave dish. Cook in Microwave
Oven on HIGH for five minutes, stirring at least once. More if you do not have a turntable. Meantime
saute red onions with hot pepper until limp. Add in minced garlic. mix and remove from heat. In
small bowl mix together, ginger, scallions, soy sauce, sesame oil, sugar, and vinegar. Pour over
onions and garlic and mix well. Return to low heat. Transfer vegetables to onion mixture and stir
and coat well. Cover and heat through about 1 minute. Garnish with sesame seeds.
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