Monday, December 12, 2011

What's Cooking? If I had a Turnip...

...I'd-a-eat in the morning, I'd-a-eat in the evening, all over this I mean, if I happened to acquire two bunches of sweet White Lady turnips this week at the farmers market... As it has come to pass, turnips have figured prominently in my diet for the past few weeks. This sweet root veggie, with a hint of bite, it excellent - morning, noon, or night. You may recall a post nearly two years ago on the origins and nutrition of the veggie, back when my Produce of the Week series was still running.

Like many brassicas and cold-weather greens, turnips become bitter and tough under high temperatures. This probably has to do with the signal heat gives to the plant to go "to seed" - putting energy into reproducing and not deterring other other creatures from consuming its structure. Then again, I am no plant physiologist. I just cook things; and let me say, turnips in some form have been featured in every meal.

Mornin' Cajun Tomato Turnips  (adapted from La Dolce Vegan)

2 medium sweet turnips, diced
1/2 medium onion, diced
1/2 cup tomatoes, chopped (I used ones I had preserved this summer)
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cumin
1/4 tsp paprika
1/8 tsp cayenne
Salt to taste
Olive oil to coat the skillet

1. Heat oil in a skillet over medium heat, cooking onions and cook until translucent.
2. Throw in the turnips, until the turnips begin to soften. Then add in the tomatoes and seasonings. Continue to cook until turnips are fork-tender and liquid has boiled off from tomatoes.
3. Serve with a tofu scramble! Mmmm.

Lunch: Quickie Kale Salad with Turnips and Tahini Dressing

3 large Red Russian kale leaves, chopped
1 medium sweet turnips, diced

1 tbs tahini
1 tbs lemon juice
1 tsp garlic powder
salt to taste
water or vegetable/olive oil as needed for texture

1. This is my new favorite dressing...Whisk all dressing ingredients together with a fork until smooth and acceptable flavor. Dress scandalous!

Dinner: Beans and Greens

Small bunch of turnip greens, coarsely chopped
1 cup white beans
Garlic powder and salt to taste
Olive oil to coat skillet

1. Seriously, just pan fry some greens with garlic, salt, and oil until stems are soft. Add beans for the last few minutes. Enjoy this take on a classic Italian country dish.

Well, you got not one, but three yummy turnip recipes today! For more healthy recipes, check out Wellness Weekends.

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