Turnip Mash

Turnips are in season, and there are so many! I found that this recipe from A Road More Balanced inspired me to use turnips, which I admit are not my favorite root veggie. The truffle oil adds an amazing dimension of deliciousness. If you don’t have turnips, it would be easy to substitute other white root veggies, such as potatoes or parsnips. The recipe can easily be made vegan.

Ingredients

  • 3 medium turnips, peeled & quartered
  • Extra virgin olive oil
  • Sea salt & pepper
  • 1 T fresh thyme
  • 1 small leek or 2 – 3 baby leeks, sliced in thin circles
  • 1.5 C cooked great northern beans
  • Milk, optional
  • Butter or truffle oil, optional

Directions

  1. Preheat oven to 350*F.
  2. Toss turnips with olive oil, season with salt, pepper & thyme. Roast for 30 – 40 minutes, tossing occasionally, until tender & lightly golden. Add leek & beans during last 10 minutes of roasting.
  3. Remove from oven & puree with a handheld blender, adding a dash of milk if needed to achieve smooth consistency. Season to taste, stirring in butter if desired or drizzle individual servings with truffle oil.

Salty Parsnips and Potatoes

 

Roasted Parsnips and Potatoes

Harvest Moon Potato Salad

I’ve never understood why exactly, but arugula’s peppery flavor is balanced by the spicy tang of mustard — despite them being from the same plant family. This composed salad of mostly cooked vegetables shows off the best of early autumn’s bounty.

Serves: 8
Takes: 30 minutes, plus 1 hour to chill

Ingredients

1.5 pounds new potatoes
0.5 pounds green beans
3 cups chopped arugula leaves
3-4 sweet peppers (optional)
2 tablespoons olive oil
1 tablespoon stoneground mustard
salt, pepper and red wine vinegar to taste

Directions

Boil 1 1/2 lbs. of potatoes in salted water until fork tender. Drain and rinse, then allow to cool. The potatoes should be firm but not crunchy.

Meanwhile, heat the oven to 425. Trim 1/2 lb. of green beans and cut in halves.  Remove the cores and seeds from 3-4 sweet peppers and slice thinly lengthwise.  Toss the beans and the peppers with 2 T. olive oil, salt and pepper.  Roast in the oven on a cookie sheet until the beans begin to brown and the peppers are soft, about 10 minutes.

Cut the potatoes in large dice. Make a dressing with 1 T. each stoneground mustard and olive oil, then add red wine vinegar to taste.

Toss just enough dressing with the potatoes and roasted vegetables to coat them lightly, then add 3 C. arugula leaves and toss to combine. Best if refrigerated one hour before serving.

Carrot Fennel Ginger Soup

Carrot fennel soup captures the essence of comfort: sweet flavors combine with a creamy texture satisfying enough to be a meal on its own.

This recipe and photo appeared on KnowYourFarms.com and was adapted here.

Ingredients

3 tablespoons olive oil
1 1/2 tablespoons fennel seed
1 tablespoon ginger, minced
1 1/2 pounds carrots, peeled and diced
1 pear – peeled, cored, and diced
1 sweet potato, peeled and cubed
1 small russet potato, peeled and cubed
1/2 cup sliced fresh mushrooms
1/2 teaspoon curry powder
1/4 teaspoon ground turmeric
3 (14 ounce) cans vegetable broth
2 tablespoons uncooked brown rice
1 tablespoon flax seed
3 bay leaves
1 tablespoon dried parsley
1 tablespoon lemon juice
1/2 teaspoon ground white pepper

Directions

  1. Heat the oil in a large skillet over medium heat. Lightly toast the fennel seed and ginger in the hot oil until fragrant, 2 to 3 minutes. Add the carrots, pear, sweet potato, russet potato, mushrooms, curry powder, and turmeric to the fennel seed; cook and stir until everything is evenly coated in oil, 2 to 3 minutes. Pour the vegetable broth over the mixture. Stir the rice, flax seed, bay leaves, and parsley into the broth; bring the mixture to a boil, reduce heat to low, and simmer until the rice and vegetables are very tender, about 30 minutes.
  2. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot and return to heat.
  3. Stir the lemon juice and white pepper into the mixture; cook until thoroughly reheated, about 5 minutes.

Roasted Carrots and Potatoes with Onions and Garlic

Roasted carrots and potatoes with onions and garlic showcase late winter staples. Serves well as a side dish or forms a delicious base for a stew.

Originally appeared on Food.com .

Ingredients

  • 5 large carrots, cut diagonally into 1/2 inch slices (or use baby carrots)
  • 4 medium white potatoes, cut into bite-sized chunks
  • 1 medium vidalia onion, cut into eighths
  • 2 cloves garlic, diced
  • 6 tablespoons butter, melted
  • salt & pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Combine carrots, potatoes, onion and garlic with melted butter in 8×8″ square glass pan.
  3. Season generously with salt and pepper, toss.
  4. Cover pan with aluminum foil and bake for 45 minutes.
  5. Uncover, stir and continue baking for another 30 minutes (or until browned to your satisfaction), stirring occasionally to lift bottom portions to top to allow to brown and crisp.
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Garlic Roasted Potatoes

January 25, 2013 By Leave a Comment

Garlic roasted potatoes are a wonder staple. Try them tonight with dinner, then mix up the leftovers tomorrow with balsamic dressing and eat with lunch.
Recipes first appeared on Foodnetwork.com .

Ingredients

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
  3. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.
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