Curried Daikon & Turnip

This super easy Curried Daikon & Turnip recipe goes great over rice or lentils. If you don’t have both daikon radishes and turnips, you can substitute one for the other.

Curried Daikon & Turnip
 

Ingredients
  • 2 tbsp. Driftless Organics Sunflower Oil (or peanut oil)
  • 2 cloves garlic, minced
  • 1⁄2 medium yellow onion, roughly chopped
  • 1 medium daikon radish cut into ½” pieces
  • 1 medium scarlet turnip cut into ½” pieces
  • 1 tsp curry powder
  • 1⁄2 tsp. ground coriander
  • 1⁄2 tsp. ground cumin
  • 1⁄2 tsp. ground turmeric
  • 1⁄4 tsp. red chile powder, such as cayenne
  • Salt, to taste

Instructions
  1. Heat oil in a 12″ skillet over medium-high heat.
  2. Add garlic and onion; cook until golden, 5–7 minutes.
  3. Stir in daikon, and the spices. Reduce heat to medium-low; cook, covered, and stirring occasionally, until the veggies are tender, about 20 minutes.
  4. Salt to taste.

 

Spicy Braised Beet & Turnip Greens

Spicy Braised Beet & Turnip Greens
Author: 
Recipe type: Side Dish
 

Ingredients
  • 1 bunch turnip greens, coarsely chopped
  • 1 bunch turnip greens, coarsely chopped
  • 4 scallions, diced up to about 4 inches from top
  • 3 garlic scapes, diced
  • 3 tablespoons Driftless sunflower oil (or olive oil)
  • 1 tablespoon red chile flakes
  • Salt to taste
  • Pepper to taste

Instructions
  1. In a large sauce pan, saute scallions, garlic scapes, a sprinkle of salt, and chile flakes in oil over medium heat.
  2. After a few minutes, add all of the greens, toss to incorporate all ingredients, and cover pan with lid. Once greens are wilted, remove lid.
  3. Cook greens until tender, about 8 minutes. Serve immediately, using tongs to transfer greens onto plates — give them a good squeeze to get rid of excess water before plating. Drizzle with more Driftless sunflower oil (or olive oil).

 

Roasted Vegetables with Shallots & Apple Cider Reduction

Roasted Vegetables with Shallots & Apple Cider Reduction
Author: 
Serves: 5-6
 

Ingredients
  • 1 quart pure apple cider
  • 6 cups mixed root vegetables of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, carrots, etc.) cut into uniform sizes/shapes of choice – long strips, wedges, cubes, etc.
  • 3 Tbsp. olive/sunflower oil
  • Salt & pepper to taste
  • 1 Tbsp. fresh or 1 tsp. dried thyme
  • ½ c. shallots, diced

Instructions
  1. Preheat oven to 400 degrees.
  2. Bring apple cider to a boil in a heavy bottomed pan over medium-high heat. Lower heat to maintain a rapid simmer & cook until reduced to about ¼ the original volume, stirring occasionally (should take 20-30 minutes – be careful not to take it too far & burn it). Keep warm.
  3. Meanwhile, toss prepared vegetables in oil to coat & spread in a single layer onto a rimmed baking sheet.
  4. Roast, turning occasionally, until just starting to brown but still au dente, about 20-30 minutes (if you have convection, use it – but lower cooking times).
  5. Remove from oven & sprinkle with salt & pepper & thyme, stir in shallots, & roast for another 10-15 minutes, until veggies are getting softer & golden browned.
  6. Toss with apple cider reduction & serve.

 

Root Vegetable Quick Pickles

Root Vegetable Quick Pickles
 

Note: This recipe makes for some powerful, tangy pickles. If you prefer a milder mix, I’d recommend swapping in half water-half vinegar, and adding a touch of honey.
Ingredients
  • 1 quart jar w/ lid
  • 2 cups white distilled vinegar
  • 1 tsp. sugar
  • 1 Tbsp. black peppercorns
  • 1 Tbsp minced garlic
  • 1 Tbsp mustard seed
  • 1 tsp salt
  • 1 lb of root carrots, beauty heart radishes, turnips, etc, thinly sliced (use a mandolin for best results)

Instructions
  1. Combine first six ingredients in a pot, and bring to a boil.
  2. Once it boils, dump in vegetables. Turn off the heat, so the vegetables stay crisp.
  3. Ladle immediately into your clean canning jar. Cover with lid.
  4. Let them sit in the fridge for at least three days before opening, and up to three weeks.
  5. Once opened, enjoy the pickles soon while they’re still fresh.

 

Maple & Porter Roasted Vegetables

Maple & Porter Roasted Vegetables
Author: 
 

Ingredients
  • 8 c. mixed root vegetables, cut in 1” pieces (parsnips, sweet potatoes, beets, turnips, carrots, etc.)
  • 3 Tbsp. olive or Driftless Sunflower Oil
  • Salt & pepper to taste
  • ¼ c. Porter or Stout beer
  • 3 Tbsp. maple syrup
  • 1 tsp. grainy mustard
  • 3 cloves garlic, minced

Instructions
  1. Preheat oven to 400 degrees.
  2. Whisk together oil, salt & pepper, beer, mapley syrup, & mustard in a large bowl & toss in vegetables.
  3. Pour onto a large rimmed baking sheet & roast for about 25 minutes (uncovered), stirring a couple of times, until vegetables are softened but not browned.
  4. Add garlic & continue to roast for another 10-15 minutes, until vegetables are caramelized on outside & tender on inside (check a couple times to make sure they don’t burn; depending on your oven you may have to pour over a bit more beer if all the liquid evaporates).
  5. Serve hot.

 

Honey Braised Roots

Honey Braised Roots
Author: 
Recipe type: Side Dish
Serves: 4
 

Ingredients
  • 2 medium scarlet turnips, cut into wedges or half-moons
  • 3 medium carrots, but into same size pieces
  • 3 small or 2 medium parsnips, cut the same as the carrots
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 2 Tbsp. honey
  • Salt & pepper to taste
  • ½ c. white wine, vegetable stock, or water

Instructions
  1. In a heavy bottomed large skillet over medium-high heat, melt butter & add roots.
  2. Sauté for about 5 minutes, stirring several times, until they start to brown.
  3. Add garlic & stir a few times, then add honey, salt/pepper, & liquid of choice.
  4. Turn heat to low-medium & braise until liquid is reduced to a glaze & vegetables are tender, another 10-15 minutes, adding a bit more liquid if necessary to prevent burning.