Radish Top Soup

Radish Top Soup
Recipe type: Soup

A great way to use up radishes and salad turnips. Delicious with homemade bread on a cool day!
  • 2 Tbsp butter or Driftless Sunflower Oil
  • 1 Medium Onion (about ½ c.) chopped
  • 2 medium sized potatoes, chopped (no need to peel)
  • 4-5 salad turnips, coarsely chopped
  • 4 c. radish and turnip greens and stems (be sure to wash them), roughly chopped
  • 4 c. chicken or vegetable broth
  • ⅓ c heavy cream (or half and half)
  • 5 radishes, sliced
  • 2-3 green onions (optional)
  • Salt and pepper, to taste
  • Herbs – optional (any kind you choose)
  • Dried Cayenne Pepper – optional (sprinkle per bowl or about ¼ tsp for the whole recipe)

  1. Melt butter in large saucepan over medium heat.
  2. Stir in onion and saute until tender.
  3. Mix in potatoes, salad turnips and radish greens, coating them with butter.
  4. Pour in broth. Bring to a boil.
  5. Reduce heat, simmer for 15-20 min or until potatoes are tender.
  6. Transfer to a blender (or use an immersion blender) and blend until it reaches desired consistency. Return the soup to the pan and add cream.
  7. Top with sliced radishes and green onions (if using).
  8. ***Measurements aren’t very important for this recipe and we like our soup a little on the chunky side.****


Super-Easy Greens Stirfry

Super-Easy Greens Stirfry

  • 1 large or 2 medium heads bok choy, white parts thinly sliced on the bias & greens coarsely chopped, separated
  • Greens from 1 bunch radishes, washed & coarsely chopped
  • Greens from 1 bunch salad turnips, washed & coarsely chopped
  • 1 bunch scallions, white & green parts separated & thinly sliced on the bias
  • 1 tsp. ea. minced garlic & fresh ginger
  • 2 Tbsp. oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. rice vinegar
  • 1 Tbsp. honey or sugar or maple syrup
  • 1 – 3 tsp. Asian hot sauce like sriracha rooster sauce, to taste
  • 1 tsp. toasted sesame oil
  • 3 Tbsp. chopped cashews, peanuts, or toasted sesame seeds for serving
  • Cooked brown or white rice, for serving

  1. Prep vegetables.
  2. In a small bowl, whisk together soy sauce, vinegar, sweetener, hot sauce, & toasted sesame oil. Taste & adjust as desired.
  3. Heat oil in a large wok or cast iron pan with a lid. Add the white parts of the scallions, garlic, & ginger. Stir fry until fragrant, about 30 seconds.
  4. Add bok choy white parts & stir fry for about a minute.
  5. Add greens, stir a couple times, & cover for about a minute. Add soy sauce mix, stir, & cover for another minute.
  6. Stir, cover, turn off heat, & let sit to steam for a couple minutes before serving with rice & topped with nuts or seeds. Delicious with tofu or grilled fish or chicken. Serves 3-4.


Radish and Turnip Salad w/Oregano Vinaigrette

Radish and Turnip Salad w/Oregano Vinaigrette
Recipe type: Appetiser

  • For salad:
  • 1 head of chopped butterhead lettuce
  • 4 salad turnips, sliced
  • 4 medium radishes, sliced
  • 2 purple scallions, chopped
  • 4 hardboiled eggs, sliced (optional)
  • For vinaigrette:
  • 1 tablespoon white wine vinegar
  • 1½ teaspoon dijon mustard
  • About half of your bunch of oregano, finely chopped
  • salt and black pepper to taste
  • 1 green garlic bulb & first part of stalk, minced fine
  • 3-4 tablespoon Driftless Organics Sunflower Oil (or olive oil)

  1. Mix all ingredients save the hardboiled eggs in a large salad bowl.
  2. Whisk vinaigrette ingredients together and serve over salad.
  3. Lay the eggs over the top of the mixed, dressed salad.
  4. Serve right away, or refrigerate and eat soon!


Wine Braised Leeks & Salad Turnips

Wine Braised Leeks & Salad Turnips
Recipe type: Side Dish

  • 1 large or 2 medium leeks, cut into ½” slices on
  • the bias & rinsed/dried well in a colander
  • 1 bunch salad turnips, roots thinly sliced & greens
  • coarsely chopped
  • 2 cloves garlic, smashed & coarsely chopped
  • 3 Tbsp. butter
  • 1 sprig fresh thyme, sage, or rosemary (optional)
  • 1 cup. white wine
  • Salt & pepper to taste

  1. Melt butter in a sauté pan over medium heat & add leeks & turnips.
  2. Sauté, only stirring occasionally, until starting to brown (4-5 minutes).
  3. Add garlic & sauté another minute. Add herbs, white wine, salt & pepper, bring to a simmer, lower heat, & cover.
  4. Cook for about 10 minutes, remove lid, & add turnip greens.
  5. Cook for about a minute, until greens are wilted, & remove vegetables onto a platter with a slotted spoon.
  6. Turn up heat & reduce wine liquid by half (should only take a minute or two) & pour over vegetables.


Salt Pickled Turnips & Gold Beets

Salt Pickled Turnips & Gold Beets

  • 4 salad turnips, quartered and sliced (about 2½ cups)
  • 1 medium golden beet, peeled, quartered and sliced (about 1 cup)
  • 3 cloves garlic, sliced
  • ¼ cup coarsely chopped parsley
  • 1 tsp. each whole black peppercorns, whole coriander seeds, & whole fennel seeds
  • 1 ½ Tbsp. sea salt
  • 1 cup cold, purified water

  1. Fill a sterilized quart-sized canning jar with the turnips, beets, garlic, parsley, & spices.
  2. Press gently with a wooden spoon to pack them in, leaving at least one inch of headspace below the top of the jar.
  3. Whisk the salt into the water until dissolved and pour over vegetables to about a half-inch below the top of the jar, making sure the water completely covers the vegetables.
  4. Cover tightly and let sit at room temperature out of direct sunlight for 3 to 5 days.
  5. Taste after 3 days—it should be slightly bubbly and the flavor should be salty and sour, with just a little bit of turnip bite.
  6. Once the flavor is where you want it, store in the refrigerator. Makes 1 quart.


Grilled Kale, Salad Turnips & Scallions

Grilled Kale, Salad Turnips & Scallions
Recipe type: Side Dish
Cuisine: American

  • ½ cup oil (Driftless sunflower, sesame, safflower, or peanut)
  • Juice & zest of 1 lime
  • 1 Tbsp. toasted sesame oil (optional)
  • 1 Tbsp. rice or white wine vinegar
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. soy sauce/tamari
  • 1-3 tsp. hot sauce (optional)
  • 1 garlic scape, finely minced
  • 1 bunch kale, leaves whole with stems
  • 1 bunch salad turnips with greens, cut in half lengthwise through turnip & greens
  • 1 bunch scallions, roots & tops trimmed

  1. Get your grill going – you’ll want it pretty hot.
  2. Whisk together oil through garlic scapes in a large bowl. Make sure veggies are dry & toss in oil mixture until well coated (you kinda got to get in there & get dirty with your hands).
  3. Lay vegetables in single layer on hot grill (in batches if necessary) & flip after a minute or two – you’re looking to get them just wilted but a bit charred on the edges.
  4. Stack up on a plate & repeat until done & serve as is or chop them up a bit first. Serves 4-6.


Roasted Salad Turnips w/Mint & Israeli Couscous

Roasted Salad Turnips w/Mint & Israeli Couscous
Recipe type: Appetizer
Cuisine: Middle Eastern

  • 1 bunch salad turnips with fresh-looking greens
  • 1 cup Israeli couscous
  • 1 garlic clove, minced
  • pinch of optional red chili flakes
  • ¼ cup chopped red onion
  • juice from half a lemon
  • 4-5 tablespoons Driftless sunflower oil
  • salt and pepper to taste
  • 1 tablespoon of fresh mint leaves

  1. Preheat oven to 425 degrees.
  2. Trim salad turnips from greens leaving a small stub of the stems attached.
  3. Wash both well to remove dirt.
  4. Halve each turnip, keeping the long tails intact.
  5. Finely chop the greens.
  6. Toss the turnips with 1-2 tablespoons of sunflower oil.
  7. Add pinches of salt and pepper, and the optional chili flakes.
  8. Place flat side-down on a roasting pan.
  9. Roast for 5-10 minutes, or just until the bottoms are lightly browned.
  10. Toss around in the pan with tongs, and continue roasting another 3-5 minutes. Remove from heat and let cool.
  11. Meanwhile, bring a pot of 3 cups water to a bowl and add the couscous.
  12. Continue to boil for 8-10 minutes until couscous is tender.
  13. Drain.
  14. Heat 1-2 tablespoons of olive oil over medium-high flame and add the garlic.
  15. Once fragrant, toss in the leaves and a pinch of salt and pepper.
  16. Sautee until just wilted, 1-2 minutes.
  17. Transfer to a bowl and let cool.
  18. Combine the chopped onion with the cooled couscous and greens.
  19. Add fresh lemon juice, an extra tablespoon or so of sunflower oil.
  20. Salt and pepper to taste.
  21. Serve with the roasted radishes on top.
  22. Sprinkle mint leaves over the dish as a garnish.


Salad Turnip Salad

Salad Turnip Salad
Recipe type: Appetizer
Cuisine: American

For this delightfully simple salad, having access to a mandolin helps a lot, but a very sharp knife works just as well. The goal is to slice these salad turnips super-thin.
  • 2 bunches salad turnips (8-10 turnips)
  • 1 – 2 tsp. lemon juice
  • Driftless sunflower oil for drizzling
  • Salt
  • Freshly ground black pepper

  1. Trim stem end and any scraggly roots off the turnips.
  2. If they came with greens attached reserve those for another use.
  3. Scrub turnips clean.
  4. Slice turnips very thinly.
  5. Put sliced turnips in a medium bowl and toss with the lemon juice.
  6. Divide turnips evenly between 4 to 6 salad plates.
  7. Drizzle with sunflower oil, and sprinkle with salt.
  8. Top with a dusting of freshly ground black pepper.


Southwest Winter Slaw

Southwest Winter Slaw
Recipe type: Salad

This is an excellent root vegetable slaw. However, if it’s early summer and you don’t have turnips yet but do have salad turnips, that could be a fun addition! Salad turnips will add a slightly sweet element to the slaw.
  • 4 cups mixed root vegetables, grated (such as beets, peeled celeriac, turnips, peeled rutabaga, carrots, etc.)
  • juice & zest of ½ lemon
  • 1 egg yolk
  • 1 tsp. apple cider vinegar
  • 1 tsp. grainy mustard
  • 1 tsp. honey
  • ¼ tsp. dried marjoram
  • ⅛ tsp. chipotle powder
  • ½ tsp. cumin seed, toasted
  • ½ c. oil (I like Driftless sunflower oil, of course!)
  • salt & pepper to taste

  1. In a large bowl, whisk together lemon juice/peel, egg yolk, vinegar, mustard, honey, & spices.
  2. While whisking briskly, add oil in a slow stream until emulsified.
  3. Fold vegetables in to dressing, season to taste, & serve.