OCTOBER 30, 2018
It’s still pretty chilly, but it’s not raining! Have to be grateful for that.
This week, more root vegetables are arriving. They are dense and satisfying and they lend themselves to different cooking methods.
Today’s recipe is one for turnips, those great starchy alternatives to potatoes. Made with an Asian twist and cooked slowly – they are delicious!
1 lb turnips, trimmed, scrubbed and cut into 1” wedges
2 TBS white miso
2 TBS unsalted butter
1 tsp sugar
Kosher salt and freshly ground black pepper
2 TBS fresh lemon juice
- Combine turnips, miso, butter, and sugar in a medium skillet, then add enough water to just cover the vegetables. Season with salt and pepper.
- Bring this to a boil over medium-high heat and cook the turnips, turning occasionally, until they are tender and the liquid has evaporated, approximately 15–20 minutes.
- Once all the liquid has cooked off, continue cooking the turnips and tossing occasionally, until they are golden brown and caramelized, and the sauce thickens and glazes the vegetables, about 5 minutes longer.
- Add the lemon juice and a splash of water to the pan and swirl it to coat the turnips. Season with salt and pepper.Enjoy!
- HELPFUL HINT: When cooking pasta, bring the water to a boil and then salt it. Do not salt the water before it boils or you will cause pits in your pot.
That’s it for this week. As we wind down our season, I urge anyone who has not yet volunteered at the site to sign up or contact Anastasia.
Have a delicious week!