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.

 

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.

 

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.

 

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

 

Winter Root vegetable Au Gratin

Winter Root vegetable Au Gratin
Author: 
Recipe type: Main Dish
 

Ingredients
  • ½ c. yellow onions, thinly sliced
  • 2 cloves garlic, minced
  • 1Tbsp. fresh thyme (or ½ tsp. dried)
  • 8 c. thinly sliced mixed winter root vegetables
  • 1 c. milk
  • 1 c. heavy cream (or condensed milk)
  • 1 c. grated cheese of choice such as parmesan, asiago, Gruyere, aged cheddar
  • salt & pepper to taste

Instructions
  1. Preheat oven to 350 degrees.
  2. Oil a 7” x 11” baking dish.
  3. In a large bowl, mix all ingredients but the cheese & pour into baking dish.
  4. Press down any veggies that are sticking out.
  5. Top with grated cheese & bake uncovered for 45-60 minutes, rotating if necessary, until vegetables are tender & top is crisp.
  6. Remove from oven & let stand a few minutes before serving.