Feeds:
Posts
Comments

Posts Tagged ‘turnips’

by Caitlin Saniga

Shaved white radish and bok choy with golden oyster mushrooms and sesame drizzle

This salad was a total whim, made from gorgeous, fresh ingredients found on my first trip the farmers market in my new neighborhood. The bok choy and turnips were surprisingly juicy, and the golden oyster mushrooms were delicately earthy. If you can’t find similar mushrooms, shiitakes will do.

(more…)

Read Full Post »

by Caitlin Saniga

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabega.

Use what you have! Some options: beets, turnips, radishes, sweet potatoes, parsnips, fingerlings, carrots, rutabaga. The more colorful, the better!

  • 1 medium turnip, scrubbed and trimmed
  • 1 medium parsnip, scrubbed, trimmed and peeled
  • 1 medium sweet potato, scrubbed and peeled
  • 5 red skin potatoes, scrubbed and trimmed
  • 1 small butternut squash, peeled and seeded
  • olive oil
  • 2 tablespoons fresh rosemary
  • 3 cloves garlic, minced
  • salt and pepper

Preheat the oven to 400 degrees.

Chop the vegetables into 1/2-inch cubes and place in a large bowl. Drizzle olive oil lightly over the vegetables and toss to coat. Add the rosemary, garlic and a some good grinds of salt and pepper. Transfer the vegetables to a large glass baking pan. Roast in the oven, stirring every 10 minutes or so, for 30-40 minutes, or until vegetables soften and turn golden. Serve warm.

Makes 6 servings.

Read Full Post »