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.

 

Golden Gratin of Carrots, Rutabagas & Turnips with Sage

Golden Gratin of Carrots, Rutabagas & Turnips with Sage
Author: 
Recipe type: Main Dish
Serves: 4-6
 

Ingredients
  • Butter for the dish
  • Bechamel Sauce:
  • 2 cups milk
  • 3 Tbsp. onion, finely minced
  • 2 sprigs of sage, finely chopped
  • 1 clove garlic, minced
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • Salt & pepper to taste
  • Grated nutmeg
  • 1 large rutabaga, peeled & cut into julienne strips
  • 1 small onion, finely diced
  • 1 Tbsp. butter
  • 1 large or 2 small turnips, peeled & julienned
  • 2 large carrots, julienned
  • Salt & pepper to taste
  • 1 cup fresh bread crumbs

Instructions
  1. Preheat oven to 375 degrees & lightly butter a 2 quart gratin dish.
  2. Make the béchamel: in a saucepan, slowly heat milk with the onion, sage, & garlic. When it reaches a boil, turn off the heat. In another saucepan, melt butter & stir in flour & cook for a minute.
  3. Whisk in the contents of the hot milk pan.
  4. Cook until thickened & either turn heat way down & stir continuously for about 10 minutes, or transfer to a double boiler & cook for about 20 minutes.
  5. Season with salt, pepper, & nutmeg.
  6. Meanwhile, boil julienned rutabaga in salted water for about 2 minutes & drain.
  7. Cook the onion in butter in a small skillet until starting to brown & combine with the rest of the vegetables. Season with salt & pepper & transfer to gratin dish.
  8. Pour béchamel over the top, cover with bread crumbs, & bake until bubbling & golden on top, about 45 minutes.

 

Roasted Roots

Roasted Roots
Author: 
Recipe type: Side Dish
Serves: 5-6
 

Ingredients
  • 6 cups mixed root veggies of choice (parsnips, turnips, sweet potatoes, rutabaga, celeriac, potatoes, carrots, etc.) cut into uniform bite size pieces
  • 3 cloves garlic, minced
  • 3 Tbsp. Driftless sunflower oil or olive oil
  • 3 Tbsp. white wine, sherry,
  • apple cider, broth, or water
  • 2 Tbsp. chopped thyme
  • salt & pepper to taste

Instructions
  1. Combine garlic, liquids, herbs, salt & pepper in large oven proof baking pan.
  2. Stir in root veggies & bake at 450 degrees for about 45 minutes, stirring several times, until done.
  3. If you have leftovers, this makes a delicious soup added to vegetable/chicken broth & pureed with some cream.

 

Storage Root Crudité

Storage Root Crudité
Author: 
Recipe type: Side Dish
Serves: 6-8
 

Ingredients
  • 3 medium carrots
  • 1 beauty heart radish
  • ½ black spanish radish
  • 1 small gold turnip (or half a larger one)
  • 1 medium red beet

Instructions
  1. So this is your basic veggie & dip platter, only with
  2. local seasonal veggies in December!
  3. You’ll be surprised at the sweetness and beauty of these veggies on a platter.
  4. Some tips: If the skins are getting brown or tough, peel them. If not, no need, just scrub them well.
  5. Get a big, super sharp chef knife & take the time to cut everything properly – uniform thickness & shapes for each vegetable.
  6. Arrange them neatly & prettily on a large platter, alternating colors.
  7. Stick a bowl of your favorite dip in the middle & snack away!

 

Organic Turnip Salad with Summer Savory Dressing

Our crunchy Organic Turnip Salad with Summer Savory Dressing is refreshing and delicious!

Need some of Driftless Organics famous Sunflower Oil? Check it out here and we can deliver it with your next CSA box!

Turnip Salad with Summer Savory Dressing
Author: 
Recipe type: Salad
Serves: 2-3
 

This recipe was created by Dani Lind of Rooted Spoon Culinary
Ingredients
  • For salad:
  • Salad Mix/Lettuce (half the bag of your greens – half the head of lettuce, mixes)
  • 2 salad turnip, sliced
  • 2-3 medium radishes, sliced
  • 2 green garlic stalks (white part + about a third of the green), chopped
  • 4 hardboiled eggs, sliced (optional)
  • For vinaigrette:
  • 1 part balsamic vinegar combined with 3 parts Driftless sunflower oil
  • 1 Tlbs. Fresh Summer savory, minced.
  • Add more for a stronger herb flavor.

Instructions
  1. Mix all ingredients save the hardboiled eggs in a large salad
  2. bowl. Lay the eggs over the top of the mixed, dressed salad.
  3. Whisk vinaigrette ingredients together and serve over salad.

 

Check out other great recipes from Driftless Organics.

Driftless Organics CSA farm delivers CSA boxes full of wholesome, fresh & organic produce to the Twin Cities, Madison and locally to Viroqua, LaCrosse & Prairie du Chein. Click HERE for more information.

Endive, Turnip and Apple Salad

Endive, Turnip and Apple Salad
Author: 
Recipe type: Salad
 

Ingredients
  • 4 Tbs apple cider vinegar
  • 4 Tbs walnut, sunflower or olive oil
  • 1 Tbs chopped fresh parsley
  • 1 medium purple top turnip, coarsely grated
  • 2 small golden delicious apples, diced with peel
  • ½ cup crumbled blue cheese
  • ½ cup walnut pieces
  • ½ – ¾ head of endive, chopped into bite sized pieces
  • Salt and pepper

Instructions
  1. In a salad bowl, whisk together the vinegar, oil, and parsley.
  2. Salt and pepper to taste.
  3. Mix together the turnip and apples, and toss with the dressing.
  4. Top with the cheese and walnuts.
  5. Place endive onto the number of plates you are serving.
  6. Place your mixture on top of the endive.

 

Southwest Winter Slaw

Southwest Winter Slaw
Author: 
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.
Ingredients
  • 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

Instructions
  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.

 

Root Vegetable Slaw

Root Vegetable Slaw
Author: 
Recipe type: Salad
Serves: 4-6
 

Ingredients
  • 5 c. mixed root vegetables (like turnips, beauty heart radishes, carrots, celeriac, rutabaga, beets, etc.)
  • 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 (optional)
  • ½ c. Driftless sunflower oil or olive oil
  • salt & pepper to taste
  • juice & zest of ½ lemon

Instructions
  1. Grate vegetables & stir into lemon juice & zest in a bowl.
  2. In another bowl, whisk together remaining ingredients except oil.
  3. While whisking briskly, add oil in a slow stream until emulsified.
  4. Fold into vegetables and serve.

 

Thyme Roasted Chicken with Fall Vegetables

Thyme Roasted Chicken with Fall Vegetables
Author: 
Recipe type: Main Dish
 

Ingredients
  • 2½ to 3 lb. whole chicken (preferably free-range organic)
  • 3 Tbsp. butter, softened
  • 3 Tbsp. fresh thyme leaves
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • ½ onion, quartered
  • 1 lemon, quartered
  • 6-8 small russet potatoes
  • 4 medium carrots, halved lengthwise
  • 2 turnips, quartered
  • 1 medium sweet potato, cut into 6 pieces

Instructions
  1. Preheat oven to 400 degrees.
  2. Rinse chicken under cold water & pat dry.
  3. Mix 2 Tbsp. of the softened butter with the thyme leaves, salt, & pepper.
  4. Gently release the skin of the tail end & slide your hand under the skin, breaking the connection between the skin & flesh without breaking the skin.
  5. Rub the butter-thyme mixture onto the flesh below theskin as far as you can go.
  6. Stuff the inside cavity of the bird with the onion, lemon, thyme stems (& some more whole sprigs if you have them), & some more salt & pepper.
  7. Truss the legs over the opening & place the bird breast side up in a roasting pan.
  8. Roast for 30 minutes & add the vegetables, stirring them into any accumulated liquid at the bottom of the pan.
  9. Roast another 30 minutes or so, until the chicken juices run clear when pierced (a meat thermometer should read 180 degrees) & the vegetables are tender.
  10. Transfer to a serving platter & serve immediately or keep warm in the oven turned down to 250 degrees.
  11. Make a sauce with the drippings – over medium heat, add some flour to make a roux & whisk in chicken broth & white wine until desired consistency is reached.
  12. Save the bones & scraps to make broth

 

Southern Greens

 

Southern Greens
Author: 
Recipe type: Side Dish
 

Ingredients
  • 6 c. mixed greens, coarsely chopped (kohlrabi, radish, turnip, mustard, collard greens, kale, etc.)
  • ½ onions, finely chopped &/or garlic, minced (green garlic & green onions work great!)
  • 1 Tbsp. canola or safflower oil
  • 1 c. chicken/veggie broth or water
  • Part of a ham hock, smoked turkey leg, or cured ham,OR 2 strips bacon, chopped OR liquid smoke + 2 Tbsp. butter
  • Salt & pepper to taste

Instructions
  1. In large pot, sauté onions/garlic (& bacon, if using) in oil for 2 minutes.
  2. Add broth/water & slowly add greens until wilted.
  3. Add salt & pepper, ham/turkey if using, cover, & reduce heat to low.
  4. Simmer for 30 minutes, stirring occasionally.
  5. Take out meat if used, remove from bone, chop, & return to pot; otherwise add butter & liquid smoke.
  6. Save liquid for soup.
  7. Serve up greens with Southern fare like sweet potatoes, black eyed peas, & corn bread.