Turnip and Orange Salad

I'm always trying to find good uses for the root vegetables. This is an excellent way to use sweet salad turnips. The goal is to have approximately the same volume of orange as turnip so number of turnips to use will vary greatly.


Turnip and Orange Salad

4 sweet salad turnips - cut into bitesized pieces
1 large orange - bitesized pieces
1 shallot, finely chopped
Sunflower oil
Apple Cider vinegar
Hot sauce
Salt
Pepper

Mix and let sit for a bit to allow flavors to meld.

Miso Roasted Root Vegetables

This recipe was in the share newsletter a couple of weeks ago and since I'm swimming in beets at the moment I thought I'd give it a try. I did NOT regret it one bit.


Miso Roasted Root Vegetables

Mark Bittman's book, How to Cook Everything Vegetarian, has a lot of good information about miso, as well as suggested recipes. Although he extols the health benefits of uncooked miso, his book also includes a few recipes where the miso gets some heat. The recipe for the Miso glaze below is adapted from one of them. You can also use the glaze when grilling vegetables or tofu. The roasted vegetables would make a great side dish for the tofu recipe below. Leftovers can be brought to room temperature and tossed with mesclun and Asian dressing and garnished with chopped dulse for a light salad supper.


1/2 cup miso
1/4 cup honey
1 clove minced garlic
1 hot pepper minced, or 1/4 tsp cayenne pepper (optional)
2 TB sunflower oil

4 lbs mixed root vegetables, such as turnips, rutabagas and beets
salt to taste

Preheat oven to 375F. Whisk together glaze ingredients, miso through sunflower oil. Heat slightly if your honey has crystallized and the mixture is too thick. Peel, slice and chop vegetables into 1/2" pieces. Toss veggies with glaze on a cookie sheet. Sprinkle with salt. Roast in the oven for 45 to 60 minutes, tossing every 15 minutes, until vegetables are caramelized on the outside and soft on the inside. Serve hot or at room temperature.

I used a mix of beets, rutabagas, and parsnips and followed the recipe as written. I used a jalapeno pepper and it really didn't add any significant heat so feel free to add a couple of them.

Ben and I loved this recipe as did our neighbor who was here as I pulled it out of the oven. Sam? Not so much.

Did you ever think to eat raw turnip?

Today I knew I had to do something with the turnip we got in the last share but I didn't feel like making stew or roasting them. It occurred to me that I could try making a slaw with them and guess what? It was decent and light and didn't feel so much like a winter vegetable this way. I kept it simple but any dressing with a nice bright flavor would work well on this.


Turnip Slaw

Two large turnips
one large carrot

Shred and mix.

Dressing:

2 T vegetable oil
2 T white vinegar
1/4 tsp fresh ginger
Salt
Sugar

Rating: Good. People came back for seconds except for Sam who spilled it all over the floor.