SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS

SPICY ROASTED TURNIPS, RUTABAGA & PARSNIPS
Author: 
Recipe type: Side Dish
Serves: 6 servings
 

Ingredients
  • ¼ stick butter
  • 2 tablespoons honey
  • 1½ tablespoons fresh lemon juice
  • 1 garlic clove, minced
  • 1 teaspoon chopped fresh thyme
  • ½ teaspoon ground ancho chiles *
  • ½ teaspoon ground cumin
  • ⅛ teaspoon ground cinnamon
  • Pinch of cayenne pepper
  • 2 large parsnips, cut into ½” chunks
  • 2 turnips, cut into 1-inch wedges
  • 1 rutabaga, trimmed, peeled, cut into ¾-inch wedges
  • 1½ tablespoons Driftless Organics Sunflower Oil
  • Course salt
  • ** Look for ground ancho chiles in the spice section of
  • many supermarkets or substitue chipotle, guajillo or
  • chili powder. **

Instructions
  1. Preheat oven to 400°F.
  2. Stir ½ tablespoon melted butter, honey, lemon juice,
  3. garlic, thyme, ground chiles, cumin, cinnamon, and
  4. pinch of cayenne pepper in small bowl to blend.
  5. Season to taste with salt. Let glaze stand at least 15-30
  6. minutes to allow flavors to blend.
  7. Line large rimmed baking sheet with parchment paper.
  8. Spread parsnips, turnips, and rutabagas evenly on
  9. prepared baking sheet. Drizzle remaining 1½ tablespoons
  10. melted butter and oil over; sprinkle with salt
  11. and pepper and toss to coat well.
  12. Roast for 40-50 minutes, until vegetables are tender and slightly browned.
  13. Pour glaze over vegetables; toss to coat evenly. Roast
  14. until glaze is absorbed and vegetables are browned,
  15. tossing occasionally, about 15 minutes longer.

Southeast Asian Slaw

Southeast Asian Slaw
Author: 
 

Ingredients
  • 4½ cups grated mixed root vegetables of choice (such as broccoli stems, carrots, turnips, rutabaga, red cabbage, etc.)
  • ¼ c. fresh cilantro &/or mint chopped (optional)
  • 1 clove garlic, finely minced
  • 4 Tbsp. rice vinegar
  • 1 Tbsp. soy sauce
  • 1 Tbsp. sugar/honey
  • 1 Tbsp. sriracha-type hot sauce
  • salt & black pepper to taste
  • 2 Tbsp. toasted sesame seeds (garnish)

Instructions
  1. Whisk together garlic, rice vinegar, soy sauce, sugar, & sriracha.
  2. Toss in grated vegetables & cilantro/mint. Taste, & add salt & black pepper as needed & toss again.
  3. Serve immediately topped w/ sesame seeds.
  4. Serves 4-5 as a side. Add spinach & grilled meat or tofu for a complete meal for 3-4.

 

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.

 

Roasted Rutabaga Wedges

Roasted Rutabaga Wedges
Author: 
Serves: 6-8
 

Ingredients
  • 4 medium rutabagas (about 3 lbs.)
  • 2 Tbsp. oil
  • 3 Tbsp. balsamic vinegar
  • Salt to taste

Instructions
  1. Heat oven to 500 degrees.
  2. Cut ends off rutabaga & peel them.
  3. Use a heavy, sharp knife to cut each rutabaga in half lengthwise, then cut each half into 3-4 long wedges.
  4. Place wedges in very large baking pan 7 toss with oil to coat. Spread them into a single layer, keeping them from touching one another.
  5. Roast in a hot oven 20 minutes (if you’ve got convection, use it!).
  6. Use tongs to turn each wedge over. Roast another 15-20 minutes.
  7. Remove from oven & toss with balsamic vinegar & salt to taste. Serve hot.

 

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.

 

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.

 

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.