Basic Roasted Roots
Use any or all root vegetables for this. The important thing is to cut all the pieces about the same size to roast evenly. INGREDIENTS: 2-3 pounds of root vegetables- Parsnips, Turnips, Rutabagas,...
View ArticleCarrot Puree/Mashed Carrots/Carrot Baby Food
Okay, let me just get this out there right away. This dish started out as baby food for my first child. At the time, many of our friends wanted to come over and play with him, and stayed for dinner. At...
View ArticleRoasted Parsnips and Turnips with a Maple Glaze
This dish is easy to throw together and has big impact in the flavor department. Given that vegetable sizes are not exact, the measurements for the oil, butter, and salt are more of a guideline,...
View ArticleEasy Roast Roots
INGREDIENTS: parsnips other roots (carrots, turnips, beets) potatoes (optional) orange juice tamari soy sauce olive oil METHOD: Peel parsnips and chop into 1/2 inch dice. Scrub or peel other roots and...
View ArticleClik here to view.
Turnips
Turnips are a root vegetable commonly associated with potatoes or beets, but their closest relatives are radishes and arugula, which are also members of the mustard family. They are packed with Vitamin...
View ArticleEggs In a Nest (Sweet and Sour Tokyo Turnips and Kale)
The uncut turnips reminded me of eggs, the fluffy kale the nest. Sweet maple syrup with the slightly sharp turnips and the tart vinegar with the earthy kale and turnip greens (if you get them) combine...
View Article“Blond” Vegetable Stock
This is called blond vegetable stock rather than “Light Vegetable Stock” because it is light in color, or blond, and to avoid confusion that it is somehow light in flavor or calories. Use this where...
View ArticleDark Vegetable Stock
This stock is used in the same way you would use a dark chicken stock or other meat stock. It works well as a base for sauces and soups, and if you are feeling under the weather it is nice for when you...
View ArticleCaramelized Watermelon Radishes
Watermelon radishes share many qualities with turnips. They cook up like turnips, but they are amazingly colored inside, like a late Autumn sunset. When cooked, the colors soften a little but are still...
View ArticleCilantro Mint Dressing
Another “cool” and fragrant dressing. Try it with a salad of romaine and blanched turnips. It also goes with grilled fish and shrimp, and would be a good dip for grilled chicken or lamb kebabs. It is...
View ArticleSautéed Turnips with Turnip Greens Persillade
Persillade is classic of French cuisine that ranges from ridiculously simple to fairly simple. At its most basic it is a cup of flat leaf parsley and a minced garlic clove, chopped and combined. It can...
View ArticleCurried Tokyo Turnip, Carrot, and Potato “Stew”
Ginger gives the stew a nice warm savor, and if you choose a spicy garam masala (curry powder) the potatoes will help mitigate the heat. Serve with a mint raita and cardamom scented basmati rice....
View ArticleMixed Greens with Cold Crunchy Balsamic Broccoli and Turnip Dice
The silky butter lettuces contrast with the crunch of the broccoli and the crisp bite of the turnip dice fills in for croutons. The broccoli (and turnips) can be made ahead of time and kept in the...
View ArticleCider Glazed Turnips and Apples
INGREDIENTS: 1 bunch Tokyo turnips*, washed well and cut into ½-inch wedges 2-3 firm apples, sweet-tart, cut into ½-inch wedges, seeds removed 1 small white or yellow onion, finely diced 2 tablespoons...
View ArticleCaramelized Tokyo Turnips, with Greens and Spinach, Salsa Verde, and Piñons
Add quartered and sautéed button mushrooms and a handful of cooked grains such as farro, wheat berries, or barley and use this as a one dish meal. Otherwise it is a fine side-dish. Spinach is used to...
View ArticleSauté of Apples and Tokyo Turnips
Turnips and apples are a great combination, with flavors that echo one another as well as flavors acting as foils to one another. Serve as a side to light meats or with a sauté of earthy mushrooms or...
View ArticleJapanese Style Braised Tokyo Turnips and Shiitake Mushrooms with Mizuna
A bit of a fusion combing some Western technique and Japanese, and pretty much all traditional Japanese flavors. Ingredients: 10 2 to 3-inch diameter shiitakes, stems removed for another use, angle...
View ArticleMiso Glazed Roasted Scarlet Turnips
This dish will work perfectly with Tokyo or Harukei turnips as well as the scarlet turnips, although I would be less sanguine about success with full-sized red-topped or white turnips. If the greens...
View ArticleSauté of Carrots and Tokyo Turnips with Basil
Carrots and mint, carrots and basil, these seem a natural combo. Adding the caramelized Tokyo turnips adds just a touch of bitter to the mix which contrasts nicely with the sweet carrots. If using...
View ArticleSauté of Turnips and Peppers with a Chinese Flair
INGREDIENTS: 1 bunch Tokyo turnips, topped, cut into ½ inch wedges, blanched as for Caramelized Turnips (see site for recipe) 2 cups sweet peppers, cut into 2 x ¼ inch strips 1 medium-small brown...
View Article
