Tag: root vegetables

Roasted Baby Hakurei Turnips with their Greens

This article was first featured in the Clemson Area Food Exchange newsletter

Baby Hakurei turnips are in full force right now. They are easy to grow and have a shorter window to maturity than a traditional turnip, making them an appealing crop for fall, winter, and spring. They are great as a cover crop, helping loosen and prepare beds for summer crops and recover after them.

If you’re thinking, “I don’t like turnips!” Then you might try these. The roots are smaller, sweeter, and less turnip-y than the average purple topped traditional ones. Because of their shorter growing window, the greens reap the same benefit and are not as bitter and bug infested either!

Roasting the roots, enhances the natural sweetness and worked with the slightly bitter greens, they are truly delicious. This makes an excellent side for supper or a great little farmers lunch. Either way, you should try this super-simple way to introduce tender baby turnips and greens into your repertoire!

Ingredients:
2 bunches of baby Hakurei turnips with their greens
2 TB neutral oil
Salt and pepper
½ small onion, sliced or chopped
2 slices thick cut bacon, jowl or fatback chopped into small pieces
1 TB apple cider vinegar or lemon juice

Directions: 
1. Preheat the oven to 425 degrees. 

2. Remove the greens from the roots. Wash roots to remove any dirt and slice greens into ribbons and wash. 

3. Cut turnips in half or fourths if large. On a baking sheet, toss with oil, salt and pepper. Roast in the oven for 15-20 minutes. Remove from heat, set aside. 

4. Meanwhile, in a large skillet over medium heat, add chopped bacon/fatback and render until crispy. Add the onion and cook for about 5 minutes until translucent. Reduce heat to low, add greens to the skillet, stirring until wilted, 2-3 minutes. Season with salt and pepper, add lemon juice or apple cider vinegar. Taste and add more seasonings, as needed. 

5. Serve the roasted turnips over the greens!    

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Root Vegetable Pot Pie

A rich and hearty pot pie is perfect for the season’s cooler temps – Make the most of earthy veggies with this tender main course that suits the season all winter long. Yogurt adds moisture and texture to the flaky crust while the decadent filling guarantees second servings. Try with a simple side salad.

Recipe originally posted on CAFE newsletter, edited by Ellie Sharp

Ingredients:

  • 2 lbs each rutabaga, turnips, and sweet potatoes, cut into a ½ inch dice
  • 1 lb each carrots (sliced), Brussels sprouts (halved and tough outer leaves removed if necessary)
  • Extra virgin olive oil (~2TB)
  • Salt & pepper
  • 2 rosemary stalks, leaves minced

Leek Bechamel

  • Olive oil to sauté leeks
  • 1 bunch of leeks, halved, washed, and sliced
  • 2 garlic cloves, chopped
  • ¼ cup butter
  • ¼ cup flour
  • 2 cups milk
  • Salt and pepper

Yogurt Dough (adapted from Nourishing Traditions)

  • 1 cup yogurt (goat yogurt OR kefir would be an excellent local choice here!)
  • 1 cup butter
  • 3 ½ cups flour (whole wheat is an excellent choice here as the yogurt tenderizes and softens the whole wheat and produces a stellar flavor and texture. A spelt flour version is pictured below.)
  • 1 tspn salt
  • Egg wash/melted butter for cooking

Directions:

Make yogurt dough:

  1. Cream together butter and yogurt in stand mixer with paddle attachment.
  2. Add flour and salt. Mix until combined.
  3. Split into two. You only need half this the dough for the recipe. Freeze the other half for the next time you make pot pie, pasties, etc.
  4. You can use immediately or set aside to allow the yogurt to soak the whole grains to increase nutritional absorption!

Roast veggies:

  1. Preheat oven to 425.
  2. On a sheet pan with a Silpat mat/parchment/foil, combine rutabaga, sweet potatoes, and turnips. Add 1 TB of olive oil, season generously with salt and pepper and half the rosemary. Flip vegetable halfway through. Roast for 25-30 minutes until fork tender.
  3. On another sheet pan add carrots and Brussels sprouts. Add oil, salt and pepper, rosemary.  Roast for 15-20 minutes.
  4. Set vegetables aside or add to your pie pan. You might have more vegetables than needed. They make an excellent topping to fresh greens, goat cheese, and balsamic vinaigrette the next day for lunch. 
  5. Reduce oven to 375.

Make bechamel:

  1. Sauté leeks in olive oil over medium heat for about 5-8 minutes until leeks are translucent. Season with salt, pepper, minced garlic.
  2. Add butter. When melted, sprinkle flour over and combine. Let flour cook for 2 minutes.
  3. With a whisk, add milk 1/2 cup at a time, whisking with each addition.
  4. Allow the bechamel to cook for another minute and make sure everything is combined. Turn off heat.

Assemble:

  1. Place vegetables in pie pan.
  2. Top with bechamel and stir to combine. Taste and add more seasoning if needed! Set aside.
  3. Roll dough (easier if slightly chilled) out on countertop, make sure you have enough to cover pie pan. 
  4. Cover the pie with dough. Press dough onto pie pan using fork, crimping edges or your fingers to press down. Create vents on top allowing steam to escape during cooking process.
  5. Brush with egg wash or melted butter to help brown.
  6. Cook at 375 for 30-40 until crust is browned and delicious looking!

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