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Mashed Turnips with Roasted Garlic + Truffle Oil
Let’s talk CSA boxes. So hip + trendy, I know. But definitely better than cake pops.
It’s the one trend that better not fade. Hopefully it will get us all out of the supermarket and in search of local farms.
Would you rather:
Be surprised by a box full of produce that was grown down the street by your friend
OR
Search for parking at the store so you can leave with old produce that’s over packaged and been living in that plastic for weeks?
You get the point.
Fresh produce just tastes so much better. Sure you have to rinse a little dirt off, and take a little more care than just dumping out of a bag, but it’s well worth it. It will force you seek out new recipes and try new things you may have otherwise overlooked.
My CSA is from Coral Tree Farm in Encinitas, just up the street from my house. The owner/farmer Laurel is someone that I am so glad to have in my life. She loves what she does and is always excited to to provide me with great product for sorbet and ice cream making. Big love to Carris for pulling it all together and keeping everyone connected in our lovely community.
Last pick-up we had turnips in our box. I have maybe had a turnip only once and definitely have never prepared it myself. Well, now that has all changed. I have found my new best friend in this funny little root vegetable. It’s been given a bad rap, but I think this is changing.
They’re the new brussel sprout.
I decided to mash them up and throw in a bunch of tasty things, like roasted garlic and truffle oil. I was pretty sure it couldn’t really go wrong. I was right.
Bonus: you can eat the greens too. I made the turnips and topped with the greens that I sauted with some salt, pepper and balsamic - like the kale saute. Topped it with some pan seared cod and drizzled with a little mexican crema. Mexican crema is like sour cream but less tangy and a bit thinner.
If you have never roasted garlic, you must. It takes a little time to bake but it comes out so caramelized and sweeter than if you just saute it. I could tell you how to do it, but this her is about turnips and i’ve rambled long enough. Joy the Baker has an awesome how-to on roasted garlic that you can find here.
Now for these turnips.
Note: It takes 30-40 minutes to roast garlic, so do that first!
You will need:
2-3 small turnips
1 head roasted garlic
White Truffle Oil
Salt & Pepper
Prep:
Cut the turnip from the greens and peel off the outer layer.
Cube into half to one inch cubes. Doesn’t have to be precise it just helps cook them evenly if they are all similar.
Put the turnips into a pot and cover with water. Add a pinch of salt.
Bring to a boil and then reduce the heat so that it is just simmering and cover. Let it simmer for about 15-20 minutes, until you can easily pierce them with a fork.
Drain and return to pot.
Mash:
You can just mash them up with a fork, or put them in a blender or food processor to make them super smooth.
This is entirely up to you and the texture you prefer when it comes to mashed food .
Once you’ve mashed the turnips keep the pot over low-medium heat while you mix in the extras.
Carefully squeeze the garlic cloves into a small dish and mash with a fork.
Add to the pot of turnips.
Sprinkle with a little salt and pepper to taste.
Drizzle a bit of truffle oil and you’re done.
Be prepared to start craving turnips. Basil does
MICHELADA
One of my favorite salty drinks. Especially on a hot day. It’s like a mexican bloody mary - with more calories beer instead of vodka. Enjoy.
rim jar with LIME
mix SALT, PEPPER AND CHILI POWDER (or cayenne) in small dish
dip jar in mixture
add handful of ICE
squeeze juice of 2 LIMES into jar
fill jar ⅓ full with CLAMATO
and the rest with MEXI BEER
top with a splash of your favorite HOT SAUCE + slice of LIME
Tip no. 1
Before cooking any chicken, meat or fish that has been sitting in a package rinse with cold water and dry with paper towels.
Just make sure you thoroughly clean your sink, faucet and anything else you may have touched with raw meat hands!
honey mustard vinagrette
Homemade dressing is really fun to experiment with, once you understand the ratios involved.
One thing that will make homemade dressing super easy, is mason jars. You won’t need to dirty a bowl or whisk. Just throw everything in the jar, cover with the lid sealed tightly and then shake until everything is combined.
This is a pretty basic recipe, to get you started.
A note on vinegar: I use white balsamic vinegar and apple cider vinegar regularly. You can get them at trader joe’s.
White Balsamic goes well with pretty much any sort of dressing, and is just a bit lighter than regular balsamic, which is why I love it so much.
Apple Cider Vinegar is fermented apple cider and has a tart crisp taste. I love to use it in citrus dressings and it is great for coleslaw made with yogurt instead of mayo.
Recipe below:
You will need:
2 Tablespoons Honey or Agave
1 Teaspoon Mustard
2 Tablespoons Vinegar of your choice
2 Tablespoons Olive Oil
Pinch of Salt + Pepper
Make (in a jar)
Put everything in a small jar, cover, shake! done
Make (in a bowl)
Add the honey and mustard to bowl and whisk till combined.
Add the oil and vinegar, and whisk to combine.
Sprinkle with a pinch of salt and pepper and give a little whisk.
Eat
This makes enough for a large salad. If you are saving it, it should last in the fridge for 1-2 weeks. But you’ll probably use it up before then ;)
red russian kale flash saute
When i’m really hungry and don’t have time…this is what happens.
The simplest of recipes, a non-recipe really. you can add whatever spices you’d prefer, but definitely add a splash of white or regular balsamic.
You will need:
1 bunch red russian kale (or regular kale)
Red pepper flakes
Sesame seeds
Herbs d’provence
Salt
Pepper
White balsamic vinegar (or regular if you like)
Prep
1 bunch red russian kale (or regular kale)
Rinse kale and slice it finely
Put a large pan on the stove add a drizzle of olive oil to coat pan and Heat over medium high, till pan is hot
Gather all your spices and balsamic vinegar
Make
Once pan is hot throw in the kale, sprinkle the red pepper flakes, sesame seeds, herbs d’provence, salt and pepper and stir
Then drizzle a little of the balsamic and give it another quick stir
Cook just until slightly softened, but no more. you want it to still have a little crunch.
Et, voila! that’s it, done.
little by little
Little by little, one travels far. - J.R.R. Tolkien
