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RECIPES

Arugula Salad
Secretly Delicious Spinach Pie
Sauteed Mustard Greens with Maple and Mustard
Ground Nut Stew
Carrot Fennel Soup
Swiss Chard and Tahini Dip
RECIPE: Grand Green Bean Salad
Greek Style Roasted Red Pepper Pesto
Chocolate Beet Cupcakes with Superpink Frosting
Oven Roasted Parsnip Fries
Crispy Potato Skins
Potato and Turnip latkes
Honey-Glazed Carrots
Carrot Raisin Salad
Asian Carrot Slaw
Savory Sweet Potato Pie
Russian Vinaigrette Recipe with Beets and Sauerkraut
Curried Parsnip Soup
Sweet potato enchiladas
Enchilada Sauce
STRAWBERRY MUFFINS
CARROT SALAD WITH CUMIN
ROASTED FENNEL & ITALIAN SAUSAGE PIZZA
Squash Relish
Cantaloupe-Basil Salad
Squash Relish
Greek Potatoes
Locavores Bahn Mi Sandwiches
Carrot-Apple Muffins
Green Tomato Relish
Turnip Gratin
Carrot Muffins.
Plum-Crazy Carrots.
Roasted Sweet Potato Salad with Red Pepper Vinaigrette
Turnip Slaw
Grated Beet Salad
Wilted Spinach Salad with Bacon and Hard-boiled Eggs
Hakurei Rabe Pasta with Beans & Cheese (& optional pork sausage)
Turnip, Apple and Cheddar Salad
ORZO WITH WILTED SALAD GREENS
STRAWBERRY MUFFINS
Tuscan kale salad
Strawberry Mojitos
Fresh Strawberry Pie
Garlic Scape Pesto
BOK CHOY WITH GINGERY BUTTER
General ideas for cooking with greens
ZESTY COLESLAW
Chilled Kohlrabi
Garlicky Summer Squash
Zapple Bars
Green Bean Salad with Walnuts and Shaved Parmesan in Lemon Dressing
ARNIES CUCUMBER SALAD
tomato and bread salad
Salade Nicoise
Ginger Scallion Pork Meatballs
Sweet and Sour Eggplant
Diannes Tumbleweed Tomato Soup
BLT Pasta
Tomato Crostini
Arugula Pesto.
Caramelized Onions
Butter-Maple Roasted Carrots with Garden Thyme
Apple Cake
Garlicky Beet Delight
Mashed Rutabaga with Sour Cream and Dill
Asian Slaw Salad
Chorizo and Cornbread stuffing
Winter Root Beef Stew
Traditional French Turnip and Pumpkin Soup


 

Turnip Gratin

Caro loves the lovely Scarlet Queen turnips we’ve been harvesting lately. They have a mild radish taste and are a great addition to salads (try sliced turnips and apples together). Or, pick some thyme in the herb garden and try this lower-fat gratin from Martha Rose Shulman of the New York Times.

  • Butter or olive oil for the baking dish
  • 1 garlic clove, cut in half
  • 2 pounds turnips, peeled and sliced in thin rounds
  • Salt and freshly ground pepper
  • 4 ounces Gruyère cheese, grated (about 1 cup tightly packed)
  • 2 1/2 cups low-fat milk (1 percent or 2 percent)
  • 1 teaspoon fresh thyme leaves, roughly chopped
 

 

 

  • Preheat the oven to 400 degrees
  • Butter or oil a 2-quart baking dish or gratin dish.
  • Rub the sides and bottom with the cut clove of garlic
  • Place the sliced turnips in a bowl and season generously with salt and pepper
  • Add half the cheese and the thyme and toss together, then transfer to the gratin dish and pour on the milk. It should just cover the turnips
  • Place in the oven and bake 30 minutes
  • Push the turnips down into the milk with the back of a large spoon
  • Sprinkle the remaining cheese over the top and return to the oven
  • Bake another 40 to 50 minutes, until all of the milk is absorbed, the turnips are soft and the dish is nicely browned on top and around the edges
  • Let it sit  for 20 to 30 minutes after baking, so the turnips will reabsorb the moisture from using lower-fat milk. You can assemble this several hours before baking, but don’t add the milk until you’re ready to bake.
Recipe From: Martha Rose Shulman - New York Times, SGF Newsletter Week 18 of 2012