Wednesday, June 03, 2009

Yum, Yum, Turnips or What To Do With All That Stuff From My CSA

Ok, so if you are getting food from a CSA, as we are, you are probably going to get some items that you a) have never eaten b) think you don't like and c) can't figure out what to do with other than letting them wilt in the back of your vegetable drawer. I will be posting some ideas to help you make delicious comestibles of even the least likely veggies. Today we start with turnips. You probably hear turnips and think of the heavy, hard winter storage turnips that are good for not much more than mashing with potatoes. But the spring ones you might be getting, the Japanese turnips (also known as hakurei turnips, salad turnips, or kabu) are very different and good for quite a lot. Here are suggestions and an actual recipe. Enjoy!

For a very quick cooked vegetable that takes very little prep and can be eaten hot or room temperature try this. Scrub your turnips so that they are clean enough to eat without peeling. Cut them into chunks, try about 1/2" pieces. Toss them with enough olive oil to coat them without making them greasy, a sprinkle of garlic powder, a good shake of salt, some black pepper, and a few good shakes of paprika. Put them on a baking dish and roast at 425 degrees until they are starting to brown. Or instead of those flavors use sesame oil, sesame seeds, garlic, ginger powder and a dash of soy sauce. Or toss with some chunks of onion, olive oil, salt, pepper, and poppy seeds.

Here is a little salad that goes great with grilled fish or chicken, fish tacos, marinated tofu - you name it. Grate your turnips with a coarse grater. Toss with a dash of olive oil, the juice from fresh limes, chopped cilantro, finely chopped red onion, and minced jalapeno. If you like your food less spicy use an anaheim or poblano chile instead. Let sit for at least half an hour so the flavors can meld. Season to taste with salt and more lime as needed.

And now a recipe. Coconut Milk Curry With Turnips (did you ever?)

1 bunch turnips (about 5-8)
1 onion
2 stalks celery
1 large sweet potato
2 medium white potatoes
1 can coconut milk
1 cup Jasmine rice
1 cup lentils
2 Tbs curry powder
1/4 tsp cayenne powder
1/2 tsp black pepper
1 tsp salt
4 cups water

Cut turnips and peeled onion into chunks. Slice celery. Peel and cut potatoes into chunks the same size as the turnips and onions. Put all the vegetables into a large pot (this can also be done in a slow cooker or in a casserole in the oven.) Add coconut milk, rice, lentils, spices, and salt. Stir, then add the water. If you are cooking in a pot, cover and cook over medium heat, stirring occasionally, until the lentils and rice are cooked through. This should take about 1-2 hours. If you are using a slow cooker it will take considerably longer, same with making a casserole on low heat in the oven. You can put this in the oven of Friday afternoon, at 225 degrees, and it will be ready to eat on Saturday for lunch.

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