Archive for the 'Turnips' Category

Turnip, potato, verdolagas street taco

Thursday, July 14th, 2016

Joyce Wong, Tucson CSA

1/4 to 1/2 of a share of purple top turnips (or whatever kind we get that week)

Equal amount of potatoes

1/2 share of verdolagas

2 to 4 green onions

1/4 teaspoon or more (depend on the amount of turnips and potatoes) ground cumin

salt and pepper

1-2 tablespoon oil of your choice

1 dozen small tortillas

Hot sauce or lemon wedges optional

Clean and scrub turnips and potatoes, then dice into 1/4″ cubes. Heat skillet, and add 1 or 2 glugs of oil when skillet is hot. Coat skillet with oil, turn the heat down to medium-low, add turnips and potatoes, cumin and salt. Toss the cubes so that they are coated evenly. Cover and cook until 1 side is golden, then stir, cover and cook, and repeat until roughly all sides are golden. While the turnips and potatoes are cooking, rinse and chop the verdolagas, and rinse and finely slice the green onions. Once the turnips and potatoes are done, turn the heat off, add the chopped verdolagas and green onions, toss well, and adjust seasoning to taste. Warm your tortillas one by one on a gas stove or in a separate skillet, and you are ready to dress your little street tacos.

Cold Roasted Root Vegetables Salad with Creamy Herb Dressing

Monday, July 11th, 2016

Philippe, Tucson CSA

2 lbs root vegetables (beets, carrots, rutabagas, turnips, etc.), scrubbed and cut in cubes

1 tablespoon olive oil

Salt and pepper


1/2 cup mayo

1/2 cup yogurt

1/2 cup finely chopped herbs (such as parsley, mint, tarragon, basil or dill)

Pre-heat oven to 400º.

Mix vegetables with oil, salt and pepper. Toss in a roasting pan and cook in the oven for one hour. Let cool.

Toss with dressing. Refrigerate before serving.

Cabbage or Turnip Kugel

Monday, May 9th, 2016

Sara Jones, Tucson CSA

Turnips have a similar flavor profile as cabbage. If you are using turnips in this recipe, shred the roots and roughly chop the greens. Add turnip greens about half way through cooking the roots. This recipe can be made kosher for Passover. If you want you can add noodles the the cabbage mixture or add a layer of puff pastry to the top. The key to making this dish delicious is cooking the onions and cabbage until they are starting to caramelize.

About 1/2 large cabbage or 1 share turnips, finely sliced

1 large yellow onion, sliced

1/4 stick of butter

About 1 1/2 teaspoon each of salt and pepper

3 eggs, beaten

2 tablespoons flour, matzo meal or potato starch

1 teaspoon sugar

1 tablespoon vinegar

Melt butter in a large pot over medium heat and add onions and cabbage (or turnip roots). Spinkle with sugar and cook, stirring occasionally, for about 30 minutes. When tender and beginning to caramelize, remove from heat. Season to taste with salt and pepper. Whisk together eggs, flour and vinegar and add to cabbage. Put mixture into a well greased baking dish and cook at 350 degrees for about 50 minutes.

Cabbage Okonomiyaki (Japanese Frittata)

Monday, April 18th, 2016

This is a dish that is very versatile, easy to make and liked by all. Although this recipe uses cabbage and turnips, you can use any combination of leafy greens and root vegetables.

1 cup vegetable stock

2 eggs

1 cup all purpose flour

1 teaspoon salt

1 teaspoon ground pepper

1/2 cabbage, thinly shredded

1 bunch turnips,roots grated and greens finely sliced

1 tablespoon olive oil

Mayonnaise or any dip of your choice

Mix to together vegetable stock, eggs, flour salt and pepper until you obtain a smooth batter. Add shredded cabbage and turnips and mix in well.

Heat oil to medium high in large skillet. Add half the cabbage mixture to the skillet (reserve the other half for a second batch or for another occasion – it will keep in fridge for a few days). Pat down with a spatula until mixture is even and compact. Cover and cook on medium high for 5 minutes.

Turn over – I slide it on a plate and then flip the plate over in the skillet.

Cook for another 5 minutes, covered.

Slice like a pizza. Serve sliced with dollops of mayo on each slice.



Hakurei Turnip Paliya

Friday, April 1st, 2016

Kumi Rao, Ruchikala

Tender Japanese salad turnips cooked with popped mustard seeds, curry leaves and dried coconut with a touch of agave

2 tablespoons cooking oil (vegetable, sunflower or coconut)

1 ½ teaspoon black mustard seeds

2 strands curry leaves, chopped

¼ teaspoon asafoetida

2 Thai chilies, minced (or to taste)

3 tablespoons grated unsweetened coconut

1 bunch of Hakurei salad turnips (turnips diced, leaves chopped)

1 teaspoon of salt (or to taste)

2 teaspoons to 1 tablespoon agave or honey

In a 12” skillet on medium high heat add cooking oil and mustard seeds. Have a Lid nearby and heat the pan until the mustard seeds start to pop, wait for about 20 seconds or so until the mustard seeds stop popping. Add curry leaves, asafoetida, thai chiles, sauté for 30 seconds. Add dried coconut, sauté for about a minute, or until the coconut just starts to turn very lightly brown. Add diced turnips, along with 1 teaspoon of salt. Sauté for about 3-4 minutes, on high heat. Stirring every 40 seconds or so. Add greens, allow then to wilt for about 1 minute. Add the agave or honey. Stir and serve.

Turnip Kofta

Friday, April 1st, 2016

Kumi Rao, Ruchikala

These are the fantastic grated turnip and ginger dumplings that Kumi served at her cooking demo last week. It is a great way to use turnips, using cooked potatoes and breadcrumbs as a binder.

Note: to prep turnip – grate the vegetable, add ½ teaspoon of salt, stir, set aside for a few minutes. Then squeeze very hard to remove all the water from the vegetable. It is now ready to use.

1 pound turnips (grated and prepped as per note above)

3 medium potatoes (boiled, cooled, peeled and mashed)

1 teaspoon cumin seeds

½ teaspoon asafoetida

1 teaspoon turmeric

1-3 Thai chiles, or to taste (minced)

3 inch piece of ginger, minced fine

3 cloves of garlic, minced fine

½ cup + ¾ cup panko breadcrumbs

2 teaspoon salt, or to taste

Oil for deep frying

Mix together turnips with the mashed potatoes, cumin, asafoetida, turmeric, chiles, ginger, garlic, salt and ½ cup of the breadcrumb. Be sure it’s all evenly incorporated. Form the kofta into 2 inch balls. Add a couple tablespoon of panko to your palm and then roll the kofta into the breadcrumbs in your hands, just so some of the crumbs adhere to the outside of the ball. Heat oil in a large dutch oven or cast iron skillet with high sides. Heat at least two inches of oil to 350 degrees. Keep a pair of easy to handle metal tongs or a spider for frying nearby. Fry the koftas, turning them occasionally until they are golden brown. Drain them on a paper towel. Serve them with an aioli or on a bed of seasoned tender greens.

Coconut and Lentil Saag

Monday, January 26th, 2015

Sara Jones, Tucson CSA

You will want two bunches of greens for this recipe. Turnip greens and mustard greens are perfect for this, as the curry flavors and creamy coconut balance the pungent greens. You can use other greens if you need to. If you are using turnip greens, add the turnips to the curry as well. This dish could be served over rice or toast, or thin it out a bit and serve as a soup.

2 bunches greens, washed and finely chopped

1/2 large onion, diced

2 cloves garlic, mashed

1 teaspoon red chile flakes if desired

1-2 inches ginger, grated and mashed with garlic

1 teaspoon cumin seeds

1 teaspoon coriander

1/2 teaspoon turmeric

1 tablespoon oil and/or butter

1/2 can coconut milk

2 cups cooked lentils or garbanzo beans

Lemon juice, to taste

Fresh cilantro, chopped, for garnish


Heat the oil in a large skillet over medium high heat. Add
 cumin seeds and stir for about 20 seconds, then add onions. Cook, stirring occasionally for about 5 minutes then add 
garlic and ginger paste and remaining spices. Stir quickly for until fragrant then add mustard greens. Stir to coat with oil and
 spices, add coconut milk and cooked lentils, cover, and reduce heat to medium low. Cook for about 10-15 minutes, checking occasionally to make sure you don’t need to add water to prevent burning. When greens are completely wilted, add salt and pepper, lemon juice and cilantro, to taste.

Turnip Chili

Sunday, January 25th, 2015

Submitted by Julie & Luke Johnson

From Plowshare Produce members Allison and John. Plowshare Produce is a CSA in Huntingdon County, Pennsylvania. This the best recipe for using up a whole share of turnips in a main dish that we’ve found so far!

2 tablespoons olive oil

1 medium onion, finely chopped

2 tablespoons minced ginger

1 tablespoon minced garlic

4 black cardamom pods (or a heaping ½ teaspoon of ground cardamom)

¼ cup tomato paste

2 teaspoons ground fennel seeds

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

½ teaspoon ground turmeric

3 cups cooked red kidney beans

1 share of turnips (we had 2 large and 1 small) peeled and cut into 1-inch cubes

1 ½ teaspoons salt

6 tablespoons finely chopped fresh cilantro or parsley

Saute onion, ginger, garlic and cardamom pods or ground cardamom until everything is soft and beginning to brown. Stir in tomato paste and spices. Pour in 1 cup water to deglaze the pan and simmer until most of the water is gone. Pour in 1 more cup water and simmer until an oily sheen forms on the surface, about 5-8 minutes. Add 2 more cups water, kidney beans, turnips, salt and 4 tablespoons of the cilantro or parsley. Heat to a boil, reduce and simmer uncovered until the turnips are tender and the sauce is thick, about 20 minutes. Sprinkle with the remaining herbs and serve with cheddar cheese and cornbread.

Root Vegetable Fritters

Monday, April 22nd, 2013

Kusuma Rao, Ruchikala

These fritters come together pretty easily without egg. If you do eat eggs, adding 1 or two of them to the mixture will help bind them even more. Cast Iron skillets are great for this as they maintain high heat very easily. Make sure the lentils you use have been drained of their liquid so the mixture stays firm. If you don’t have turmeric, asafetida or mustard seeds you can do the same recipe just sautéing an onion with some garlic, adding any herbs or spices you like.


1 tablespoon olive oil
2 teaspoons mustard seeds
½ teaspoon of turmeric
¼ teaspoons of asafetida (optional)
2 jalapenos, minced (or to taste)
½ cup grated coconut
3 cups of grated root vegetables (I used a combination of beets, carrots, and rutabaga)
1 cup cooked lentils
1 cup cooked brown rice
½ cup minced cilantro
1 cup pumpkin seeds (lightly hand-crushed)
oil for frying

1) Add oil to a large skillet on medium heat. Add mustard seeds and wait until they begin to pop. Add turmeric, asafetida, and jalapenos. Sauté for 1-2 minutes.
2) Add grated vegetables with 2 teaspoons of salt and the grated coconut. Sauté for 5 minutes until they have just softened.
3) Transfer the mixture into a large mixing bowl. Spread the mixture into the bowl to allow it to cool down.
4) When it’s cool enough to touch, combine with rice, lentils, bread crumbs, coconut, cilantro, and pumpkin seeds with cilantro.

Mix together thoroughly with hands until it comes together as a firm “dough”. Taste for seasoning and add more salt if needed.

Sear the fritters!

In a cast iron or nonstick skillet add enough oil to coat the bottom of the pan. Form tight balls with the mixture using about 1/3 cup of the dough for each one. Flatten the mixture with your hands slightly. Make sure the oil is sufficiently hot, gliding across the pan quickly. Add 3-4 fritters in the skillet at one time. Wait 2-3 minutes, and when the fritter starts to brown, flip it with a spatula and do the same on the other side.

When they’re browned on both sides drain on a paper towel and serve.

Serving suggestion: Make a quick sweetened yoghurt using a 1 cup of plain yoghurt with 1 ½ tablespoons of sugar and ½ teaspoon of salt. Mix together thoroughly.

Shepherd’s Pie

Monday, April 15th, 2013

Philippe, Tucson CSA

1 lb ground pork or beef
1 onion, chopped
2 carrots, diced in small cubes
2 rutabagas (or turnips), diced in small cubes
1 teaspoon Worcester sauce, or 1 tablespoon mustard
(optional) 1 bunch chopped greens, or 1/2 small shredded cabbage, or 2 bulbs fennel cored and sliced
Salt and pepper (or chili flakes) to taste
1 cup water or broth
1.5 lbs potatoes, quartered
4 tablespoons butter
1/2 cup milk
1 pinch ground nutmeg

Sauté ground meat in skillet on medium heat for about 5 minutes until browned.  Make sure to break meat up as it cooks. When meat has released its fat, add onions, carrots, rutabagas, greens (if using), Worcester sauce (or mustard), salt and pepper.  Cover, turn heat on low and cook for another 5 minutes, stirring occasionally. Add 1 cup water, stir, and simmer, covered, for another 15 minutes.

Add potatoes to a pot of cold water.  Bring to a boil and cook for 20 minutes.  Drain.  Mash potatoes with butter, milk, nutmeg and salt and pepper.

Place meat and vegetables mixture in an oven dish and cover evenly with mashed potatoes.  Use a fork to make a design on the potatoes.  Place in 400 degree oven and bake for 30 minutes or until the potatoes begin to brown.