Turnip Soup
Left over scraps Vegetable Stock
Crossroad Farm's Stea med Vegetables
Roasted Winter Vegetables
Caramelized Turnips
Vegetable Chips
Winter Vegetable Puree
Vegetable Couscous
Vegetable Mafe
CHUCK'S BARLEY-MUSHROOM WINTER BORSCHT
Turnip Curry
KOREAN STYLE VEGETABLES

TURNIP SOUP

2 cups turnips, peeled and chopped
1/2 cup small red potatoes, peeled and chopped
5 cups vegetable broth (canned is fine, homemade is better)
1/8 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon nutmeg
Combine turnips, potatoes, and stock in a medium sized saucepan. Cook
over medium heat for about 20 minutes, until vegies are fork tender.
Remove from heat.

Transfer entire contents of the pan to a food processor or blender and
puree until smooth. Return mixture to the saucepan and bring to a boil
over medium heat. Boil 2 minutes. Remove from heat. Add remaining
ingredients, lower heat, and cook just until soup begins to steam. DO NOT
BRING BACK TO A BOIL.
Makes 6-8 servings


Left over scraps Vegetable Stock

Saved (in freezer) shavings and ends from (cleaned) carrots, celery,
turnips, etc
Other veggies you would otherwise toss, just put into freezer for later
use
for stock
Dried or fresh onion
All purpose (lo salt) seasonings (Lawry's makes a good no-salt)
In large (~10 quart) pot, boil enough water to cover veggies, put in
seasonings and cook until tender, about 3-4 hours. Strain, removing
veggies.
Freeze broth in baggies and use with any recipe calling for vegetable
stock.
Easy, no (or lo) salt and you recycled products you would otherwise throw
away (I even freeze shavings from carrot juice!).


Crossroad Farm's Steamed Vegetables

4 cup ;Water
8 oz New red-skinned potatoes scrubbed
1 lg Cauliflower head; rinsed florets & stems separated
1 lg Fresh garlic head cloves separated & peeled
1 cup Fresh fava beans or
6 Radish-size turnips w/greens
2 Green zucchini; in 1" rounds
2 Yellow zucchini cut in 1" rounds
1/2 cup Mixed fresh herb leaves* loosely packed
6 Tbsp Olive oil
*Combine 2 or 3 of the following herbs: basil, thyme, marjoram, oregano
and tarragon.

Note: If turnips are larger than radish size, cut them in half or quarter
them.
Bring water to a boil in the bottom of a vegetable steamer over high heat.
Place the potatoes in the steamer basket, cover, and cook until they begin
to soften, about 10 minutes. Add the cauliflower stems, garlic cloves and
fava beans; cover and steam until the stems begin to soften, about 5
minutes. Add cauliflower florets and steam until they begin to soften,
about 5 minutes. Then add zucchini, and the turnips if you are using
them.
Cover; steam until zucchini has softened and begun to turn translucent,
about 8 minutes.
While vegetables are steaming, coarsely chop the herbs, then whisk them
together with the olive oil in a large serving bowl. Transfer the steamed
vegetables to the bowl, toss gently and serve immediately.
Yield: 4 to 6 servings.
Steaming time for vegetables: Potatoes - 15 minutes. Cauliflower
florets -
8 minutes. Cauliflower stems - 12 to 18 minutes. Fava beans - 12 to 18
minutes. Small turnips - 8 to 10 minutes. Yellow squash - 8 to 10
minutes. Zucchini - 8 to 10 minutes.
Loomis writes that this is "...the most flavorful mix of vegetables I've
ever tasted."
From Arnold and Bonnie Pearlman/Crossroads Farm near Jonesport, ME in
_Farm
House Cookbook_ by Susan Herrmann Loomis. New York: Workman Publishing
Company, Inc., 1991. Pp. 253-255. ISBN 0-89480-772-2. Electronic format
by Cathy Harned.


Roasted Winter Vegetables

Vegetables, washed and cut into bite sized chunks* (beets, carrots,
onions, parsnips, potatoes, turnips, rutabagas, sweet potatoes, etc.)
Olive Oil
Balsamic vinegar
Tamari
Spices (thyme, summer savory, basil and tarragon are all good options)
Salt and pepper to taste

Combine a mixture of one lb. of vegetables for each entree serving. Put
all the chopped vegetables in a large bowl; for each pound of vegetables,
combine 2 tsp. olive oil, 1 tsp. each balsamic vinegar and tamari and
sprinkle over vegetables. Season with herbs, salt and pepper to taste. Put
vegetables into a lightly oiled roasting pan and put a foil cover over it
to lock in the juices. Roast in a preheated 425-degree oven for about
45 minutes. Every 20 minutes or so, turn the vegetables so they're evenly
cooked. It should be done in about 45 minutes, or when the vegetables are
tender and browned.

Other good things to roast: Garlic, eggplant, peppers, corn, broccoli,
cauliflower, string beans, zucchini, etc.

Other things to add to a marinade:
mustard, horseradish, garlic, hot sauce, sesame seeds, etc.
* Peeling is optional: most of the nutrition is in the peel, so I
would
recommend to leave it on, especially if it's organic. Vegetables with
tougher skins, such as celery root, should be peeled


Caramelized Turnips

8 small turnips
2 tablespoons olive oil
salt to taste
freshly ground black pepper

Preheat oven to 4250F. Turnips that are sufficiently young
and tender need only be rinsed and dried before cooking; older purple-top
turnips will need to be peeled. Cut the turnips into halves, or quarters
if they are small. Big ones should be cut in half lengthwise and the
halves sliced into wedges. Toss the turnips in a bowl with a generous
splash of olive oil and salt and pepper. Spread them out in an even layer
on a baking sheet and roast them for about 10 minutes, then toss them once
(if tossed more frequently, they tend to break apart as they become
tender). Roast for 5 minutes more and check for doneness - depending on
the water content of the turnips, they can take from 15 to 30 minutes. The
turnips are done when they are fork tender and nicely caramelized. Recipe
by: Chez Panisse Vegetables


Vegetable Chips

2 - 3 lbs (900 - 1350 g) assorted root vegetables, such
as sweet potatoes, russet potatoes, large carrots, daikon
radishes, turnips, parsnips, rutabagas (Swedes), or beets,
peeled and sliced as thinly as possible
Salt
Cooking spray

Sprinkle the vegetables lightly but evenly with salt and allow to stand at
room temperature for 30 minutes. Rinse in cold water and dry completely
with paper towels. Spray a baking sheet lightly with the cooking spray and
arrange the sliced vegetables in a single layer on the sheet. Spray the
vegetables lightly with cooking spray and bake in a preheated 275 (130C)
oven for 40 to 60 minutes. Check the vegetables frequently and remove them
as they are dry. They will become more crisp as they cool. Season with
salt and store in an airtight container for up to two weeks. Makes about 4
to 6 cups (1 - 1.5 L), to serve 4 to 6. Bon appetit from the Chef and
staff at World Wide Recipes


Winter Vegetable Puree
4 servings

1 lg Celery root, trimmed, peeled
2 md Baking potatoes, cubed
2 md Turnips, cubed
4 md Leeks, washed & sliced
1 Tbsp Salt
Pepper, to taste

Combine the celery root, potaotes, turnips, and leeks in a large saucepan
and cover with cold water. Place over medium-high heat and bring to a
boil. Reduce heat and simmer until all of the vegetables are tender, about
30 mins. Drain well and pass the vegetables through a ricer. Add salt and
pepper to taste. Divide among 4 plates and serve immediately. "A Well
Seasoned Appetite" Posted by Dan Klepach


Vegetable Couscous

vegetable cooking spray
1 Tbsp vegetable oil
1 Tbsp garlic -- minced
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cardamom
2 quarts water
3 tsp McKay's Chicken-Style Seasoning
1 cup red onion -- chopped
2 cans whole tomatoes -- (14 1/2 ounce)
drained and chopped
1 cup celery -- sliced diagonally
2 carrots -- scraped and sliced
diagonally
1 medium-size sweet potato -- peeled and cubed
1 sweet red pepper -- cut into 1/2-inch
pieces
2 cups turnips -- cubed
2 cups zucchini -- cubed
2 Tbsp raisins
1 can garbanzo beans -- (15 ounce) drained
10 ounces firm tofu -- cubed
2 cups couscous -- uncooked
2 Tbsp almonds (lightly toasted) -- sliced

Coat a large Dutch oven with cooking spray; add vegetable oil. Place over
medium-high heat until hot. Add garlic, cumin, turmeric, and cardamom.
Cook 2 minutes, stirring constantly. Stir in 4 cups water, McKay's
seasoning, onion, and tomatoes. Bring mixture to a boil; reduce heat and
simmer, uncovered, 15 minutes. Stir in celery, carrot, and sweet potato;
cook 5 minutes. Add sweet pepper and turnips; cook 4 minutes. Add
zucchini, raisins, garbanzo beans, and tofu. Cook 5 minutes. Remove
mixture from heat. Bring remaining 4 cups water to a boil in medium
saucepan. Remove from heat. Add couscous; cover and let stand 5 minutes or
until couscous is tender and liquid is absorbed. To serve, place a half
cup couscous in each individual serving bowl; spoon 1 cup vegetable
mixture over each serving. Top with toasted almonds.


Vegetable Mafe
6 servings

2 lg Onions, chopped
4 Tbsp Peanut oil
2 cup Squash
4 Turnips
4 md Potatoes, quartered
2 lg Carrots, chopped
1/2 sm Cabbage, chopped
2 lg Tomatoes, chopped
1 bn Chard
2 Chili peppers
2 cup Tomato sauce
3/4 cup Peanut butter

Brown the onions in a moderately hot oil in a large skillet. Add
vegetables one at a time sauteeing each one for a minute or two before
adding the next. Stir in tomato sauce & about a cup of water. Reduce heat
& simmer till all the vegetables are tender. Spoon out half a cup of the
broth & mix ti with the peanut butter to make a smooth paste. Return to
the pot & simmer for 15 minutes. Serve over rice. "The African News
Cookbook"


CHUCK'S BARLEY-MUSHROOM WINTER BORSCHT

1 cup Barley
1/2 cup Mixed baby lima beans, split
Peas, brown lentils
1 Tbsp Olive oil
6 cup Water
2 Tbsp Miso
1 lg Onion, chopped
5 To 6 turnips, peeled and Cubed (or 2 parsnips, or 2 Potatoes)
2 Carrots, sliced about 1/2" Thick
1/2 To 3/4 pound mushrooms, Sliced
3 Cloves garlic, minced
1/2 tsp Pepper (or to taste)
2 tsp Marjoram
1 tsp Rosemary
1/3 cup Tamari
3 Tbsp vegetable (or vegan margarine

Saute the garlic and onion in olive oil on medium heat until the onions
are translucent. Combine the barley, lima beans, split peas, lentils,
miso, and water with the onion/garlic, and bring to a boil. Add the
turnips and carrots, reduce heat to medium-low, and simmer for about 1 1/2
hours, stirring occasionally. ("But grandma, where did they get miso in
the Ukraine?" "Shut up and eat your soup.") (If you have broccoli stems,
peel and slice them and add them at this point. I also snagged about 1 cup
of shredded/sliced cabbage from the main dish, and added about 1/2 hour
before the soup was done). Add the mushrooms, spices and tamari and
continue cooking on a low heat for another hour. Add the vegetable oil or
vegan margarine, let sit for a few minutes, and serve. If cooking the
night before, you might want to add 1 cup of water and heat again just
before serving; the barley tends to absorb water, and if you omit this
extra water you end up with a tasty gruel. The vegan margarine can be
omitted, but it makes for a heartier soup. From:
(Chuck Narad). rfvc Digest V94 Issue #203,
Sept. 21, 1994. Formatted by Sue Smith, S.Smith34,
using MMCONV.


Turnip Curry
Yield: 4 servings

5 Tbsp Oil
1 pn Fennel seeds
2 lb Turnip, sliced into 1" strip
2 tsp Salt
1/2 tsp Turmeric
1 1/4 tsp Cumin, ground
1 cup Water
1/4 tsp Red chile, crushed
2 1/2 Tbsp Cilantro, chopped

Heat oil in a large skillet with a tight-fitting lid. Add fennel
seeds & turnip strips. Fry, stirring, for 2 to 4 minutes over medium
heat. Add salt, turmeric & cumin & mix well. Cover & cook gently
over low heat for 10 minutes, the turnip should be soft. Uncover &
drain off any excess oil. Add water, stirring & cook over medium
heat for 3 minutes. Remove from heat & sprinkle in the crushed
chiles & cilantro. Serve with rice & bread.
Pranati Sen Gupta, "The Art of Indian Cuisine"


KOREAN STYLE VEGETABLES
serves 2
4 small turnips peeled and julienned or a large waxy skinned turnip
2 large carrots, peeled and cut into matchsticks
2 med potatoes, peeled and julienned
1 med red onion, cut in half and sliced thin
1 med green pepper,.cut into thin strips
2-3 oz of white mushrooms , sliced
1-2 garlic, finely minced
1 teaspoon grated fresh ginger or 1/4 teaspoon ground
2 scallions, white and green finely chopped
3 tablespoons of lite soy sauce
1 1/2 teaspoons sesame oil or peanut oil
1 tablespoon sugar
1 teaspoon red wine vinegar
1 jalapeno pepper, chopped fine

Heat vegetable oil in skillet. Add the turnips, carrot, green pepper,
mushrooms, and potato in batches and brown slightly. Using tongs, transfer
as browned to microwave dish. Cook in Microwave Oven on HIGH for five
minutes, stirring at least once. More if you do not have a turntable.
Meantime saute red onions with hot pepper until limp. Add in minced
garlic. mix and remove from heat. In small bowl mix together, ginger,
scallions, soy sauce, sesame oil, sugar, and vinegar. Pour over onions and
garlic and mix well. Return to low heat. Transfer vegetables to onion
mixture and stir and coat well. Cover and heat through about 1 minute.
Garnish with sesame seeds.


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