Apple Cider-Glazed Turnips

From Whole Food Market

Apple cider’s sweetness is a perfect foil for turnip’s earthy character. Serve these alongside roasted chicken, pork or lamb.

Ingredients

3 tablespoons butter, divided
2 pounds turnips, peeled and cut into sticks
2/3 cup apple cider
3 tablespoons brown sugar
Sea salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Directions

Preheat oven to 400°F. Grease a 9-x-13-inch baking dish with 1 tablespoon butter, then arrange turnips in dish in a single layer. Combine remaining 2 tablespoons butter, cider, sugar, salt and pepper in a small pot and cook over medium heat until melted and well combined. Pour this mixture evenly over turnips.

Cover dish with foil and bake for 20 minutes. Stir turnips and continue to bake, uncovered, stirring occasionally, until fork tender and liquid has reduced, 20 to 30 minutes more. Sprinkle with parsley and serve.

The Glorious Turnip

Turnips, which are low calorie and high nutritional value are often over looked at the market.  I can only remember buying turnips once when I made a soup stock. Sad, but true.  It's really only been since I started to grow them, that I began to realize their beauty and deliciousness.

The other week I made turkey soup and decided to roast some carrots and one of the turnips I'd just harvested. That turnip made all the difference in the world in that turkey soup. This week, we had a few vegetables left over from our Thursday French market and so I decided that I'd roast them all and serve them for our evening meal. Simply amazing, nutritious and delicious - especially those roasted turnips.

We've planted and are harvesting two kinds of turnips - the Shogoin and the Purple Globe and both are fabulous. You can eat turnips raw, put them in a salad, roast them as I've done and add them to soups. The turnips greens are just about the best part too. Saute them lightly in olive oil and garlic or add them to soup.

Roasted Radishes and Other Fine Roots

It's root vegetable season at The Simple Farm and I until now, I can honestly say that Michael and I didn't know how wonderful and delicious these roots were.

This is tonights dinner: radishes, turnips, potatoes, carrots, peppers & eggplant (ok, they're not roots, but fabulous just the same), garlic cloves and fresh snipped dill -drizzled with olive oil and roasted at 350 degrees for about an hour.

Recently I learned that when you roast radishes they actually mellow out and become a bit sweet.

We've just begun to fill our French market with turnips (Shoigoin and Purple Globe), a gourmet blend of radishes and carrots.  We still have eggplants and peppers and of course a beautiful selection of herbs to choose from.

Stop by this Thursday from 9 - 1 pm for your last minute holiday shopping. We will NOT be open Friday and we WILL be CLOSED the following week for a little time off as we get ready to start our January CSA baskets.