Aioli with Roasted Veg

Aioli with Roasted Veg

• 1 small head broccoli, cut into florets and the stem cut into bite-size pieces
• 1 small head cauliflower, cut into bite-size florets
• 3 medium beets, peeled and cut into 3/4-inch wedges
• 3 medium turnips, peeled and cut into 3/4-inch wedges
• 1 acorn squash, halved, seeded and cut into 1-inch wedges
• 2 bunches scallions, trimmed and halved lengthwise
•  Extra-virgin olive oil, for drizzling
•  Kosher salt, to taste
•  Freshly ground black pepper, to taste
•  Pomegranate seeds, for serving (optional)

• FOR THE AIOLI:

1 to 3 garlic cloves, grated or mashed to a paste

1 teaspoon lemon juice, more to taste

⅛ teaspoon fine sea salt, more to taste

1 large egg

1 large egg yolk

¾ cup extra-virgin olive oil

MAKE THE VEGETABLES:

Heat oven to 425 degrees. Place broccoli  and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.
MAKE THE AIOLI:
Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

RECIPE: Oven Baked Turnip Fries

Difficulty Level: Easy

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients:

•Rutabagas/turnips

•Olive Oil
•Salt, garlic powder, and paprika

Preparation:

Preheat oven to 425 F. Peel rutabagas with a paring knife and slice in 1/4" rounds. If you like, you can do them in strips - they will cook a little faster, but you have to watch them carefully or they'll burn.  Smear with oil and a little salt and put them on a nonstick baking sheet.  Cook about 12 minutes, turning twice. Take out when golden brown and tender. Immediately sprinkle with garlic powder and paprika. I like to add kosher salt at the end as well.

RECIPE: CSA Curry

Difficulty Level: Easy

A great and easy way to use LOTS of CSA veggies...

Ingredients:

Potatoes
Turnips
Sweet peppers
Tomatoes
Eggplant
Onions
Garlic
Curry powder
Greek yogurt

 

Chop onions and garlic with a few tablespoons of curry powder (adjust to your spice preference, I like a lot) and let those cook with just a little bit of oil, then add in potatoes and turnips, coarsely chopped, and cover while you chop the rest of the veggies, then add those in and stir together, and allow to cook for about 30-45 minutes or until everything is soft.

Taste and add salt until to your satisfaction, turn off the heat and add 2 TB of butter, stir in and serve with a big dollop of Greek yogurt.  Enjoy!

Submitted by Adrienne Mishkin

RECIPE: Vegetable Stock Recipe

Making vegetable stock is quick compared with making stock from poultry or beef bones, but it's no less flavorful. Vegetable stock only needs to simmer for 30 to 45 minutes to extract the maximum flavor from vegetables. In fact, quality can actually start to diminish beyond a certain point if the vegetables are simmered for too long.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients:

·                        1 gallon cold water

·                        1 medium onion, peeled and chopped

·                        1 medium leek (white and green parts), rinsed and chopped

·                        1 medium rib celery, chopped

·                        1 medium carrot, peeled and chopped

·                        ½ medium turnip, chopped

·                        3 cloves garlic, peeled and crushed

·                        2 Tbsp vegetable oil

·                        -------- For Sachet: (see note) --------

·                        1 bay leaf

·                        ½ tsp dried thyme

·                        3-4 fresh parsley stems

·                        3-4 whole black peppercorns

·                        1 whole clove

Preparation:

1.              Make a sachet d'epices by tying the thyme, peppercorns, clove, parsley stems and bay leaf into a piece of cheesecloth.

2.              In a heavy-bottomed stock pot or soup pot, heat the oil over medium heat.

3.              Lower the heat, add all the vegetables and sweat, with the lid on, for about 5 minutes or until the onions are softened and slightly translucent. Don't brown the vegetables, though.

4.              Add the water and the sachet, bring to a boil, then lower to a simmer. Simmer for 30-45 minutes.

5.              Strain, cool and refrigerate.

Makes 1 gallon of stock.

RECIPE: Quasi-Moroccan Turnips and Turnip Greens

Ingredients:

1 large bunch turnip greens

2 small turnips, peeled and diced

1 tbsp sugar

1 tbsp vegetable oil

1 tsp whole cumin seeds

1 small red onion onion, diced

1/2-1 tsp crushed red pepper flakes (I used 1 tsp, but you might want to cut back if you don't like heat)

2 garlic cloves, chopped

1/4 tsp cinnamon

1/2 tsp ground coriander

pinch ground allspice

s&p

1 tbsp lemon juice

Procedure:

1. Tear turnip greens off their stems in large pieces. Rinse green thoroughly. Bring a large pot of lightly salted water to boil and add the greens, turnip, and sugar. Cook for 8-10 minutes, or until tender. Drain.

2. Heat a large skillet or saute pan over medium heat. Add vegetable oil. Once the oil is hot, add the cumin seeds and saute until fragrant, about 20 seconds. Add the onions and red pepper flakes. Saute onions, stirring occasionally, for 2 minutes, then add garlic, cinnamon, ground corainder, allspice, s&p. Saute until onions are translucent, about 3 additional minutes. Add turnip greens and turnips to the pan with the onions. Toss until combined. Season to taste with additional s&p, if necessary. Remove from heat, add fresh lemon juice, and stir to combine.

3. Serve.

Submitted by Vicki Boyne

RECIPE: Parsnip, Potato, and Turnip Puree Casserole

From Bon Appetit

Yield: 10 servings

Ingredients:

6 tablespoons butter, divided

3 tablespoons olive oil

1 1/4 cups chopped onion

1 1/2 pounds parsnips, peeled, cut into 1/2- to 3/4-inch cubes

1 1/2 pounds russet potatoes, peeled, cut into 1/2- to 3/4-inch cubes

1 pound turnips, peeled, cut into 1/2- to 3/4-inch cubes

2 garlic cloves, chopped

2 cups vegetable broth

2 tablespoons (1 oz) cream cheese

4 tablespoons chopped fresh dill, divided

1/2 cup panko (Japanese breadcrumbs)

Procedure:

1. Melt 3 tablespoons butter with oil in large pot over medium heat. Add onion; sauté until soft, about 5 minutes. Add parsnips, potatoes, and turnips; stir 4 minutes. Add garlic; stir 1 minute. Add broth; bring to boil. Cover; reduce heat to medium-low. Simmer until vegetables are tender, about 15 minutes.

2. Using slotted spoon, transfer vegetables to large bowl. Pour cooking broth into small bowl; reserve. Add cream cheese to vegetables. Using electric mixer, beat vegetables to smooth puree. Add 2 tablespoons butter-oil mixture from top of broth to vegetables. Stir in 2 tablespoons dill. Season with salt and pepper.

3. Butter 11 x 7 x 2-inch glass baking dish. Transfer puree to prepared dish. DO AHEAD: Can be made 1 day ahead. Cover and chill.

4. Melt 3 tablespoons butter in small skillet over medium heat. Add panko and stir until

golden brown, about 2 minutes. DO AHEAD: Can be made 1 day ahead. Cool and store

airtight at room temperature.

5. Position rack in top third of oven; preheat to 350°F. Sprinkle panko mixture over

vegetable puree. Bake until top is brown, about 15 minutes (25 minutes if chilled).

Sprinkle with 2 tablespoons dill.

Submitted by Stephanie Leonard

RECIPE: Roasted Root Vegetables with Maple Glaze

From Cooking Light, March 2008

Serves 4

Ingredients:

1 ½ cups (1/2-inch) slices carrot

1 ½ cups (1/2-inch) slices parsnip

1 ½ cups (1/2-inch) cubed peeled turnip

4 tsp. olive oil

½ tsp. kosher salt

¼ tsp. freshly ground black pepper

Cooking spray

2 Tbsp. maple syrup

Procedure:

1. Preheat oven to 450o.

2. Combine first 6 ingredients in a 13 x 9-inch baking dish coated with cooking spray, tossing well to coat.

3. Bake for 10 minutes.

4. Stir in syrup. Bake an additional 20 minutes or until tender and golden, stirring after 10 minutes.

NOTE: Most root vegetables work well in this recipe; I’ve used celery

root, rutabaga, and sweet potatoes as well as those included here.

Submitted by Lisa Bretherick

RECIPE: Vegetable Potage

From Patricia Wells at Home in Provence

INGREDIENTS:

4 tablespoons olive oil

1 leek, white part only, trimmed, scrubbed, andchopped

Sea salt to taste

3 medium carrots, peeled and chopped

2 turnips, peeled and chopped

2 zucchini, peeled and chopped

2 large potatoes, peeled and chopped

A handful of minced cabbage

½ head of lettuce (such as romaine), washed, dried, and coarsely chopped

1 quart Chicken Stock

One 2-ounce chunk of Parmigiano Reggiano cheese

Procedure:

1. In a large, heavy-duty stockpot, combine the oil, leeks, and 1 teaspoon of salt, and cook until lightly browned, 4 to 5 minutes. Add the carrots, turnips, zucchini, and potatoes in small batches, cooking each vegetable for several minutes before adding the next one. Once all the vegetables are lightly browned, add the cabbage and lettuce, and stir vigorously until wilted. There should be almost no liquid left at this point. Add hot water just to cover the vegetables and simmer, covered, until the carrots and turnips are soft, about 25 minutes. Taste for seasoning. Add the stock and simmer gently, covered, for 30 minutes more. Taste for seasoning.

2. While the soup simmers, prepare the cheese. Using a vegetable peeler, shave long, thick strips of the cheese into a bowl. Set aside.

3. Remove the stockpot from the heat. Using an immersion mixer, puree the soup directly in the stockpot. (Alternatively, use a blender. Return it to the stockpot.) Taste for seasoning.

4. To serve, lade the hot soup into warmed soup bowls and place the cheese shavings on top of the soup.

Contributed by Lisa Bretherick

RECIPE: Turnip and Leek Gratin with Blue Cheese

From Vegetarian Cooking for Everyone

Serves 4 modestly

Ingredients:

1 garlic clove and butter for the dish

1 cup half-and-half

6 thyme sprigs

1 bay leaf

3 large leeks, white parts only, cut into 1/4 inch rounds

1 1/2 pounds turnips, sliced into 1/4 inch rounds or half rounds

2 oz blue cheese, crumbled

Procedure:

1. Preheat the oven to 375 degrees. Rub a 2 quart gratin dish with the garlic, then with butter.

2. Heat the half-and-half with the remains of the garlic, 2 sprigs of thyme, and the bay leaf. When it’s close to boiling, turn off the heat and set aside.

3. Cook the leeks in 2 quarts of boiling salted water for 2 minutes. Scoop them out and put them in a bowl. Add the turnips to the water and cook for 4 minutes, then drain.

4. Layer the vegetables in the dish, intersperse the remaining thyme sprigs among them, season lightly with salt and pepper, and add the blue cheese. Pour the half-and-half through a strainer over the top.

5. Bake, uncovered, until the cream is absorbed and the top is browned, about 30 minutes.

Ann’s note: I used the scallions from our share in place of the leeks.

Submitted by Ann Tilley

RECIPE: Root Vegetables Anna

From Bon Appétit January 2009

Serves 6

Ingredients:
Nonstick vegetable oil spray

6 tablespoons (3/4 stick) butter, melted, divided

1 1/4 pounds russet potatoes (about 2 medium), peeled, cut into scant 1/8-inch-thick rounds

1/2 3-inch-diameter celery root (celeriac), trimmed, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)

1 medium turnip, peeled, halved, very thinly sliced (1 1/4 cups to 1 1/2 cups)

1 teaspoon chopped fresh rosemary

Procedure:
1. Spray 9 1/2-inch-diameter nonstick oven-proof skillet with vegetable oil spray; add 2 tablespoons melted butter. Arrange half of potato rounds in skillet, overlapping in concentric circles. Sprinkle lightly with salt and pepper. Alternate celery root slices and turnip slices atop potatoes in overlapping concentric circles. Sprinkle with rosemary, then lightly with salt and pepper. Drizzle with 2 tablespoons melted butter. Top with remaining potato slices in overlapping concentric circles. Sprinkle lightly with salt and pepper. Press with spatula to compact.

2. Preheat oven to 400°F. Cook vegetables over medium heat 5 minutes. Reduce heat to medium-low; cover and cook until bottom layer is golden, about 25 minutes. Uncover and drizzle with 2 tablespoons melted butter. Transfer skillet to oven; bake uncovered until vegetables are very tender and golden, 20 to 25 minutes.

3. Run small knife around vegetables to loosen from skillet. Place large platter atop skillet. Using pot holders, firmly hold skillet and platter together and invert vegetables onto platter. Cut into wedges and serve.

RECIPE: Braised turnips with mustard sauce

Adapted from Mark Bittman's How to Cook Everything

Serves 4 as a side dish

Ingredients:

1 Tbsp olive oil

1 lb turnips, small ones quartered and large ones cut into eighths

salt and pepper

1/2 cup vegetable stock (plus additional ¼-½ cup if needed)

2 Tbsp whole grain mustard

1 tsp arrowroot powder (or cornstarch)

Procedure:

Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender. Remove turnips, leaving liquid in the pan, and set aside. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Add additional stock if most of the liquid cooked off. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips.

Contributed by Stephanie Leonard

RECIPE: Kohlrabi and turnip slaw

From The Season's Other Veggies

Serves 4

Ingredients:

1 pound kohlrabi (leaves included)

1 medium turnip, peeled and quartered

3 tablespoons lime juice

1 tablespoon peanut oil

2 teaspoons honey

1 teaspoon toasted sesame oil

salt and ground pepper

2 scallions, thinly sliced

Procedure:

1. Separate stems from kohlrabi bulb, trim, and discard tough bottoms of stems. Half leaves lengthwise, then thinly shred crosswise. Trim root end from bulb and peel away tough outer layer; half lengthwise.

2. Fit a food processor with shredding blade (or use box grater) and shred kohlrabi bulb and turnip.

3. In a medium bowl, whisk together lime juice, peanut oil, honey, and sesame oil; season with salt and pepper. Add scallions, kohlrabi leaves and bulb, and turnip to bowl; toss to coat. Let stand at least 15 minutes.

Contributed by Phyllis Jo Kubey