Gold Turnip & Onion Casserole

Gold Turnip & Onion Casserole 

adapted from Pete’s Greens

2 lbs. Gold turnips, scrubbed and thinly sliced
1 lb. Onions, thinly sliced
2 tbsp. Vermont organic white flour
1 cup apple cider
1 tbsp. fresh oregano, chopped roughly (or 1 ½ teas dried)
1 cup milk
1/2 cup chicken or vegetable stock
2 cups Vermont cheddar cheese, shredded
Salt and pepper, sprinkle through each layer gently

Heat oven to 425 degrees F. Put oven rack in center position. Grease a 8 x 10 rectangular baking dish. Place flour in a medium heavy saucepan; gradually add milk, whisking until smooth. Whisk in cider & stock. Bring mixture to a boil over high heat, whisking constantly. Cook one minute more, remove from heat and set aside. Mix cheese with oregano.

Arrange half of the sliced turnips (slightly overlapping) in prepared baking dish. Spread onions atop the turnips Sprinkle the cheese on half of the turnips and onions. Arrange another layer of turnip and onions on top of cheese. Pour cider mixture over turnips. Continue to do so until all onions and turnips are layered. Season with salt and pepper as you go along. Reserve 1/2 cup of cheese for finishing.

Bake 25 minutes. Remove baking dish from oven. Using a metal spatula, press down on the turnips. Sprinkle with remaining cheese and return to oven. Bake until turnips are fork-tender and the top is crusted and lightly browned to about 20 minutes more. Let stand 20 minutes before serving.

Storm Soup

STORM SOUP 

by Anne Tisbert

I cooked a large package of boneless skinless chicken thighs at 350 degrees sprinkled with garlic salt and pepper. 

While they are cooking I diced 2 large onions and put in bottom of largest stock pan. Add 1/2 head of chopped celery with the leaves. Drizzled pan heavily with olive oil and stir constantly over med/high heat until onions turn clear (3-5 minutes). 

Cut up into bite sizes and add all the following veggies - 12 carrots (scrubbed but not peeled), 2 purple top turnips and 6 gold turnips (peeled), also add 2 cloves of garlic pressed. Stir often until all very, very hot and slightly cooked about 20 minutes. 

Add four quarts of veggie or chicken stock. When the chicken was done, I cut it up into large bites and threw it into the soup including the pan drippings for extra flavor as it had very little fat. After cooking on the stove top for an hour I added 1 quart of fingerlings (also cut into bite sizes). I let it simmer for an hour and then shut it off. 

At dinner time a quick reheating of an extra hearty vegetable and chicken soup made for a great meal. Only wish I had picked up fresh bread as it would have been perfect for sopping up the tasty broth (but alas, it was not on the diet this week! I really cheated on too many things over the weekend and had to get myself back on track).

Roasted Turnips with Parmesan

ROASTED TURNIPS WITH PARMESAN by Kay Stephenson VDF's CSA-member/Stowe VT

Ingredients

• 2 pounds turnips peeled and cut into 1/2 inch wedges or slices 
• 1/8 tsp cayenne pepper 
• 1/4 tsp ground nutmeg 
• 2 Tablespoons extra-virgin olive oil 
• coarse salt and ground pepper 
• 1/4 cup grated parmesan 

Directions

Preheat oven to 475.

On a rimmed baking sheet, combine turnips, cayenne, nutmeg and oil. Season with salt and pepper and toss to coat. Sprinkle with parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25-30 minutes, flipping halfway through.

Roasted Roots

Use this easy method for any root crop -- beets, parsnips, turnips, carrots, potatoes. Use one or many varieties.

Scrub veggies clean. Trim off stems, tap roots, eyes, etc., leaving skins on. Rub each one with olive oil and place in a roasting pan. Sprinkle with salt and crushed thyme and rosemary. Roast at 400°F for 30 minutes or until fork tender. Eat with skins and all for extra fiber.

Creamy Turnip Soup

Ingredients

• 1 tbsp butter
• 4 cups chopped peeled turnips
• 2 tbsp minced fresh parsley
• 1 tbsp lemon juice
• 1/8 tsp freshly milled black pepper
• Salt to taste
• 1 cup coarsely chopped onions
• 2 cups chicken or veggie stock
• 1 tbsp sugar
• 1 bay leaf
• 1 cup milk

Preparation

Melt the butter in a Dutch oven over low heat. Add the onions and cook stirring occasionally until tender, about 8 mins. Stir the turnips into the onions, then add the stock, parsley, sugar, lemon juice, bay leaf, and pepper. Cover and simmer for 45 mins or until the turnips are very tender. Remove the bay leaf and puree the turnip mixture in a blender or food processor. Return the puree to the pan; add the milk and salt to taste. Heat the soup to a boil, divide into six warm soup bowls and serve.

Serves 4-6.

from Recipes from America's Small Farms