1-1/2 pounds turnips, peeled, cut into 3/4-inch cubes 6 tablespoons butter 1-1/2 pounds EACH parsnips & carrots, peeled, cut into 1-inch lengths 1/3 cup golden brown sugar 1-3/4 cups broth Melt butter in skillet over medium-high heat. Add turnips, carrots … Continue reading
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1-1/2 pounds small turnips (1-2 inches across) weighed without greens 3 tsp. salt pepper to taste5 Tbs. butter (or light oil) 2 to 3 leeks, white parts only, sliced (about 8 oz.) 6 sprigs of thyme or 1/4 tsp. dried … Continue reading
bunch of turnip greens1 onion, chopped or 5-7 scallions1 sliced carrot or 2 sliced bananasolive oilsalt and pepper1 Tbs. toasted sesame seed Wash and cut up greens. Stir-fry onion until translucent. Add the greens and cook 4-5 minutes. Add salt … Continue reading
4-5 cups fresh vegetables (broccoli, beets, green beans, etc.2 Tbsp. melted butter2 Tbsp. honey1-2 Tbsp. minced fresh thyme or ½ to 1 tsp. dried thymeSalt and pepper Cut vegetables into 2-inch pieces. Cook vegetables in small amount of water until … Continue reading
Your pasta of choice, preferably curved or with ridges1/2 stick unsalted butterSalt and pepperLeaves of 2 to 3 bunches of tatsoi, rinsed1/2 cup chopped sageFreshly grated parmesanLemon wedges, optional Cook pasta to al dente in salted water. When pasta almost … Continue reading
1 tsp. canola oil½ cup onion, chopped½ cup celery, chopped1 medium carrot, chopped½ cup turnip, chopped1 sweet potato, peeled and chopped1 cup winter squash, peeled and chopped½ cup sweet red or green pepper, chopped’1 tsp. garlic, minced3 cups vegetable stock … Continue reading
2 lb. sweet potatoes, peeledvegetable oil for fryingcoarse salt Slice into 1/4-inch sticks. Put the sweet potatoes in a saucepan, cover with cold water by a least an inch, and bring to a boil. Reduce the heat to medium and … Continue reading
1 Tbs. olive oil 2 tsp. Spanish paprika2 medium onions, chopped 1 tsp. turmeric2 garlic cloves, crushed 1 tsp. basil2 cups chopped, peeled winter squash, sweet potato, or pumpkin 1 tsp. salt dash of cinnamon1 stalk celery, chopped dash of … Continue reading
1 1/2 lb. potatoes, cut into bite-size pieces2 shallots, finely chopped or 4 scallions2 Tbs. red wine vinegar1/4 c. extra virgin olive oilsalt & black pepper Bring potato pieces to a boil in a large pot. Simmer gently until tender, … Continue reading
5-6 oz. orecchiette (“little ears”) pasta6-8 Tbs. butter3 Tbs. finely chopped shallots2 tsp. minced garlic2 tsp. minced fresh sage3 c. cubed, cooked pumpkin or winter squashsalt and pepper to taste 1/2 c. chopped, toasted pecans (or walnuts) freshly grated Parmesan … Continue reading