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 la-and...eh-em. 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 salad...how 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.

What's Cooking: Rosti!

I love potatoes. Just putting that out there. Roasted with olive oil and salt in the oven. The waxy, golden yukons; the royal hue of purple fleshed taters; the rosy glow of pink spuds. But I can't eat the quantity of potatoes to which I am accustomed. Limited to a single serving of starchy vegetable per day, sweet potatoes or winter squash usually win out over the humble potato. The traditional rosti is essentially a cross between hashbrowns and a potato pancake. But tonight I combined a medley of root vegetables, with sweet potato subbing for regular old potatoes, and created a lovely golden rosti.

This meal was inspired by The Veganopolis Cookbook and would be an excellent brunch dish or dinner side (or main meal, for me). If you can eat them, grated carrot and beets would add color and flavor!

Root Rosti (adapted from Veganopolis cookbook)
1 turnip, grated
1 parsnip, grated (limit food)
1 fingerling sweet potato, grated (limit food)
1 sunchoke, grated
1/2 small onion, chopped
1 tbs oil
salt, dill, and garlic powder to taste

1. Saute onions in half the oil in a skillet, until translucent. Season. Toss with rest of vegetables and oil.
2. Spread into a small, well-oiled pan and bake for about 45 minutes at 400F. Conversely, you can form into patties and pan-fry.

Check out other scrumptious and healthy dishes at Wellness Weekends.

Produce of the Week: Turnips!

I've decided to begin a new trend on my blog, that will add structure, continuity, and something deliciously seasonal to look forward to every week or other week - we'll see. Each Monday (give or take a few days), I hope to post on a different exciting fruit, veggie, or herb that is in season - at least in the PNW. Because I know it is hard to try something new if you don't know what to do with it, or were scarred as a young'un by a poorly prepared version, I will include some of my favorite delectable recipes for the star of the week.

Today, I decided to take on the often, and unfairly, despised turnip. This root vegetable that hails from the same family (and genus) as cabbage, broccoli, and bok choi, has roots (haha) in the human diet back well into Ancient Greece! These root veggies come in all colors and sizes, including golden and the well-known purple-topped. While the root itself isn't particularly outstanding in nutritional value, its leaves are edible, delicious, and have ample vitamins and minerals! That still doesn't stop me from enjoying the smooth, rich, and slightly bitter flavor of the little (and they are definitely MUCH better when small) roots.

Simple Braised Turnips (Source: Local Bounty)

1/3 cup Marsala wine or veggie stock

1/3 cup water

2-3 tbsp chopped chives

4 cloves garlic, minced

1/2 tsp each salt and pepper

1 lb turnips, trimmed and chopped.

1. Combine wine, water, chives, garlic, salt, and pepper in medium saucepan. Bring to a boil and then add the turnips.

2. Cover and cook on medium-low for 20 or so minutes, until turnips are meltingly soft.

3. Serve warm. Might try a honey or shoyu glaze to go over!

Turnip (or Rutabaga) Puree (Source: Veganomicon)

2 1/2 lbs turnips, chunked

1/4 cup coconut milk

2 tsp agave nectar

1/2 tsp salt

1. Simmer turnips covered in water in a medium saucepan, with lid on, for 20 minutes after water comes to a boil.

2. Drain. Food process or blend with remaining ingredients. Mmmm.

Others:

* Cube. Toss with oil and salt. Roast until tender at 400 f

* Potato-Turnip Latkes

* Add the braised, roasted, or glazed turnips to barley or brown rice

If you are hoping to plant some turnips for next year's winter bounty, be prepared to do so in late June through the summer for a fall harvest. More Info: http://extension.oregonstate.edu/catalog/html/pnw/pnw548/