Vegetables: Root Vegetable Recipes for Every Type of Meal and Season [2 ed.] 9798390288481

Citation preview

Vegetables Root Vegetable Recipes for Every Type of Meal for Every Season

By BookSumo Press All rights reserved

Published by http://www.booksumo.com

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/

LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public.

Table of Contents Lovely Curry Soup 9 Coconut Toffee Trifle 12 Mariam’s October Cupcakes 13 Roasted Carrot Coins 14 Alternative Carrot Gratin 15 Carrot Cake 101 19 Classical Northern French Style Soufflé 20 Sweetie Pie Carrots 21 Patricia’s Pot Luck Pudding 24 How to Make a Carrot Pie 25 Thanksgiving Carrots 26 Mashed Carrots 27 Chive and Carrot Spread 28 Carmen’s Tangy Carrots 29 Plums, Tomatoes, and Samosas 30 Kale and Sweet Potato Stew 34 Spicy Carrot Paste 35 Central European Lamb Stew 36

Tuesday’s Turkey Thigh Dinner 37 Mashed Cauliflower and Parsnip 38 Alternative Veggie Cake 39 American Spicy Beef Dinner 40 Canadian Country Dinner 41 Dublin Dinner Pie 44 Chicken Barley Soup 101 45 Greek Style Veggie Patties 46 Baked Veggie Hodgepodge 47 Hot Veggie Gumbo 48 Chicken and Parsnip Combination Platter 50 Granny Smith Dessert 54 October’s Pancakes 55 How to Make Parsnip Gratin 56 Root Vegetables with Seoul 58 4-Ingredient Parsnip Fries 59 Sweet Asian Rutabagas 60 Parmesan Rutabaga 61 Mumtaz Khan Stew 64 Ruta-Roast 65

Thursday’s Salad 66 Montana Casserole 67 Lunch Box Fries 68 Holiday Puree 69 Cassandra’s Casserole 71 4-Ingredient Mash 74 Napoleonic Soup 75 Buddha’s Delight 76 Cabbage and Orzo Dinner 77 Trinity Soup 78 How to Make Turkey Soup 79 Butternut Roast 81 Rutabaga Bowls 84 Simple Lebanese Salad 86 Vietnamese Pickles 87 Monday’s Lunch 88 Shanghai Radishes 89 Radish Slaw 90 Backyard Picnic Radishes 91 Simplest Radish Salad 94

Carolina Apple Ribs 95 Buttered Radishes 96 Radish Parcel 97 How to Steam Radishes 98 Winding Ridge Radishes 99 Rachael’s Radishes 100 Ottoman Style Lamb 101 Creamy Radish and Onion Soup 105 4 Ingredient Hazelnut Salad 106 Real Radish Salsa 107 3-Ingredient Dip 108 Turnip Gratin 109 Granny Smith Salad 110 Cast Iron Turnips 111 Sweet Turnips from Finland 114 Saint Kitts Island Style Turnips 115 Stir Fried Turnips 116 Monday Night Soup 117 Tuesday’s Turnip Bowl 118 Vegetarian Curry 119

Aromatic Turnips 120 Turnip Applesauce Bake 121 Creamy Lunch Box Soup 124 Arabian Turnips 125 Gourmet Turnip Mash 126 Alabama Turnips 127 Cinnamon Sugar Turnips 128 Homemade Harissa 129 Homemade Harissa 130

Lovely

Curry Soup

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 8 Calories 161 kcal Fat 11.1 g Carbohydrates 15.4g Protein 2.7 g Cholesterol 0 mg Sodium 317 mg

Ingredients 4 cups vegetable broth 2 teaspoons curry powder 1 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger

2 pounds carrots, peeled and chopped 1 (14 ounce) can coconut milk 14 ounces water 1 teaspoon chopped fresh cilantro (optional)

Directions 1. Get your broth boiling in a saucepan with a medium level of heat then combine in the carrots, ginger, curry powder, cinnamon, and cumin. 2. Stir everything then set the set to low and let the soup gently boil for 22 mins. Stir the stir about 5 mins. 3. Take out your carrots from the liquid and place them into a food processor and add some of the broth into the processor as well so that the container is about halfway full. Puree everything carefully and work in batches to get all the carrots pureed. You may want to strain everything into a 2nd pot to separate the carrots from the broth. 4. Put the pureed carrots back into the broth and combine in the water and coconut milk. And get the soup gently boiling again. Once the mix is simmering add in the cilantro and stir everything. 5. Shut the heat and let the soup cool for about 15 mins. 6. Enjoy. 7. NOTE: This recipe will teach you one of the benefits of an immersion blender. Immersion blenders are greet for soups. This recipe will require you to puree your carrots after they have cooked. But if you have an immersion blender you can puree the carrots right in the pot and avoid straining and using a food processor.

Lovely Curry Soup

9

COCONUT

Toffee Trifle

Prep Time: 20 mins Total Time: 2 hrs Servings per Recipe: 16 Calories 520 kcal Fat 35.4 g Carbohydrates 44.7g Protein 7.3 g Cholesterol 87 mg Sodium 445 mg

Ingredients

Directions

Cake: 1 (15.25 ounce) package carrot cake mix 1 cup water 2/3 cup vegetable oil 3 eggs Filling: 2 1/2 cups milk 1 (5 ounce) package instant vanilla pudding mix 1 (8 ounce) package cream cheese, softened 1 (8 ounce) container frozen whipped topping (such as Cool Whip(R)), thawed Topping: 1 cup chopped almonds 1 cup shredded coconut 1 cup toffee baking bits (such as Heath(R))

1. Coat a casserole dish nonstick spray then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: eggs, cake mix, veggie oil, and water. With a mixer combine the mix into a batter. Then pour the mix into the casserole dish. 3. Cook the cake in the oven for 35 mins. Let the cake sit for 13 mins. Leave the oven on as the cake cools. 4. Get a 2nd bowl, combine: pudding mix and milk. Combine in the cream cheese and work everything until it is smooth. 5. Get a cookie sheet and layer your coconut and almond onto it then toast them in the oven for 7 mins. At this point the nuts should be aromatic. 6. Now begin to carefully slice your cake into cubes. Place one layer of cubes into a trifle dish then top the cake with the pudding mix about the same height as the layer cake then top the layer with some almonds, toffee, and coconut. 7. Continue layering in this manner until all the ingredients have been used up. Enjoy.

12

Coconut Toffee Trifle

Mariam’s

October Cupcakes

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 12 Calories 374 kcal Fat 17.7 g Carbohydrates 51.2g Protein 4g Cholesterol 72 mg Sodium 322 mg

Ingredients 2 cups white sugar 1 cup butter, softened 2 eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 1/4 cup finely chopped walnuts 1 teaspoon ground cinnamon

1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup milk 1 cup finely grated carrots

Directions 1. Coat 12 sections of a muffin tin with nonstick spray or oil then set your oven to 300 degrees before doing anything else. 2. Get a bowl and place your butter and sugar in it. With a mixer work the butter until it is creamy then beat in your eggs one by one. Combine in the vanilla extract and beat the vanilla into the mix evenly. 3. Get a 2nd bowl, combine: salt, flour, baking soda, walnuts, baking powder, and cinnamon. 4. Add about one third of the dry mix to the butter mix then combine in the half of your milk and combine everything evenly. 5. Then add in the rest of the dry mix to the wet mix, stir everything, then add in the rest of the milk. 6. Once everything is combined nicely add in the carrots and work them into the batter. 7. Divide the batter between the muffin sections evenly then cook everything in the oven for 16 mins. 8. Enjoy.

Mariam’s October Cupcakes

13

ROASTED

Carrot Coins

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 4 Calories 51 kcal Fat 2.5 g Carbohydrates 6.9g Protein 0.7 g Cholesterol 0 mg Sodium 195 mg

Ingredients 4 carrots, washed, peeled into thin strips 2 teaspoons extra-virgin olive oil 1/4 teaspoon salt

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Get a bowl for your carrots then add in your olive oil and stir everything to evenly coat the carrots. Add your salt and combine everything again to get the carrots coated once more. 3. Lay out your carrots evenly between two cookie sheets and position the racks in your oven in the following manner. 4. Place one oven rack in the highest position in oven and place another rack in the lowest position. 5. Now lay one sheet of sheets on the upmost rack and place the other sheet of carrots on the lowest rack. 6. Cook the carrots for about 7 mins then swap the racks and cook them for 7 more mins. 7. Enjoy.

14

Roasted Carrot Coins

Alternative

Carrot Gratin

Prep Time: 15 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 304 kcal Fat 20.5 g Carbohydrates 20.9g Protein 10.4 g Cholesterol 59 mg Sodium 502 mg

Ingredients 12 carrots, peeled and sliced 1/4-inch thick 1/3 cup butter 1 onion, minced 3 cloves garlic, minced 1/4 cup all-purpose flour salt to taste 2 cups milk 1 1/2 cups cubed Cheddar cheese, or to taste

1/4 teaspoon mustard powder 1/4 teaspoon white pepper 1/4 teaspoon celery seed 1/2 teaspoon salt 2 tablespoons butter, melted 1 cup soft bread crumbs

Directions 1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else. 2. Get your carrots boiling in salt water. Once the carrots are boiling set the heat to low, and let them cook for 5 mins. Remove all the liquid and place the carrots in a bowl. 3. Get a pot hot 1/3 cup of butter with a low level of heat, then begin to stir fry your garlic and onion in the butter for 7 mins. Add in some salt and stir everything. Then mix in your flour until evenly is smooth. 4. Continue to stir fry everything for about 7 more mins and everything is pasty. 5. Turn up a heat a bit to a medium level and slowly add in your milk and let the milk cook with the flour mix for 7 mins until it is thick. 6. Stir in your cheddar gradually waiting for the cheese to melt before adding in more. Continue adding cheese in this manner for about 12 mins until all the cheese has been melted and combined nicely into a sauce. Combine in: 1/2 tsp salt, mustard powder, celery seed, and white pepper and let the mix cook for 2 more mins. Then shut the heat. 7. Combine your carrots with this sauce then pour everything into the baking dish. Alternative Carrot Gratin

15

8. Get a small bowl and combine 2 tbsps of melted butter with the bread crumbs then garnish the carrots with the crumbly mix evenly. 9. For about 27 mins cook everything in the oven. 10. Enjoy.

18

Carrot

Cake 101

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 15 Calories 616 kcal Fat 30.2 g Carbohydrates 83.5g Protein 6.2 g Cholesterol 70 mg Sodium 540 mg

Ingredients 2 cups white sugar 3/4 cup vegetable oil 3 eggs 1 teaspoon vanilla extract 3/4 cup buttermilk 2 cups grated carrots 1 cup flaked coconut 1 (15 ounce) can crushed pineapple, drained 2 cups all-purpose flour

2 teaspoons baking soda 2 teaspoons ground cinnamon 1 1/2 teaspoons salt 1 cup chopped walnuts 1/2 cup butter 1 (8 ounce) package cream cheese 1 teaspoon vanilla extract 4 cups confectioners' sugar

Directions 1. Coat a casserole dish with nonstick spray then set your oven to 350 degrees before doing anything else. 2. Get a bowl, combine: buttermilk, sugar, vanilla, oil, and eggs. Whisk everything evenly then combine in the pineapple, carrots, vanilla, and coconut. Get a 2nd bowl, sift: salt, flour, cinnamon, and baking soda. 3. Combine both bowl carefully and gradually and form an even batter. Combine in the nuts and stir everything. 4. Layer your batter into the casserole dish and cook the cake for 60 mins. 5. Get a 3d bowl, cream with a mixer: vanilla, margarine, confectioners, and cream cheese. Once the mix is smooth and creamy top your cake with it liberally and evenly when the cake is cool. 6. Enjoy.

Carrot Cake 101

19

CLASSICAL

Northern French Style Soufflé

Prep Time: 5 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 309 kcal Fat 17.6 g Carbohydrates 34.8g Protein 4.3 g Cholesterol 93 mg Sodium 508 mg

Ingredients 1 pound carrots, coarsely chopped 1/2 cup margarine 1 teaspoon vanilla extract 3 eggs 3 tablespoons all-purpose flour

1 teaspoon baking powder 1/2 teaspoon salt 3/4 cup white sugar

Directions 1. Coat a baking dish with oil then set your oven to 350 degrees before doing anything else. 2. Get a saucepan of water with salt boiling then once it is boiling add in your carrots. Let the carrots boil for 17 mins. 3. Now remove all the liquids and mash the carrots with a masher. Combine in the eggs, margarine, and vanilla extract. Combine everything evenly then sift the sugar, flour, salt, and baking powder into a separate bowl, then combine the dry mix with the carrots. 4. Combine the mix then place everything into the baking dish and cook the soufflé in the oven for about 45 mins. 5. Enjoy.

20

Classical Northern French Style Soufflé

Sweetie Pie Carrots

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 150 kcal Fat 6g Carbohydrates 24.5g Protein 1.2 g Cholesterol 15 mg Sodium 220 mg

Ingredients 1 pound carrots, cut into 2 inch pieces 2 tablespoons butter, diced 1/4 cup packed brown sugar

1 pinch salt 1 pinch ground black pepper

Directions 1. Get your carrots boiling in salt and water. Once the mix is boiling set the heat to low and let everything cook for about 20 - 25 mins. 2. Remove all the liquid and set the stove to very low heat. Place the carrots back into the pot and combine in the pepper, butter, salt, and brown sugar. Stir and cook for about 4 mins. 3. Enjoy.

Sweetie Pie Carrots

21

PATRICIA’S

Pot Luck Pudding

Prep Time: 20 mins Total Time: 3 hrs Servings per Recipe: 7 Calories 552 kcal Fat 19.9 g Carbohydrates 93.8g Protein 3.6 g Cholesterol 58 mg Sodium 296 mg

Ingredients 1 cup grated carrots 1 cup peeled and shredded potatoes 1 cup white sugar 1 cup raisins 1 cup all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon

1 teaspoon ground allspice 1 teaspoon ground cloves 1/2 cup butter 1/2 cup heavy whipping cream 1 cup white sugar 1 1/2 teaspoons vanilla extract

Directions 1. Get a bowl, combine: cloves, carrots, allspice, potatoes, cinnamon, sugar, baking soda, flour, and raisins. 2. Get a coffee can and put everything into the can. Place a covering of foil or wax paper on the can and place it in pot of boiling water. 3. Pour in about 4 inches of water to the pot and put a lid on the pot. Let everything boil gently for about 2 hours. 4. Once the cake is done get a saucepan and combine the following in it: vanilla, butter, sugar, and cream. Heat the mix until is wet and smooth then top your cake with the sweet glaze. 5. Enjoy.

24

Patricia’s Pot Luck Pudding

How to Make

a Carrot Pie

Prep Time: 30 mins Total Time: 3 hrs 25 mins Servings per Recipe: 8 Calories 232 kcal Fat 9.2 g Carbohydrates 33.7g Protein 4g Cholesterol 48 mg Sodium 167 mg

Ingredients 1 (9 inch) unbaked pie shell 3/4 cup sugar 2 cups chopped carrots 2 eggs 1 teaspoon ground cinnamon

1 teaspoon vanilla extract 3/4 cup milk

Directions 1. Set your oven to 400 degrees before doing anything else. 2. Get a pie dish and place your crust into it. Cook the pie crust in the oven for 4 mins then remove it. 3. Get your carrots boiling in a large pot of water for 12 mins, then remove all the liquid and begin to mash the carrots with a blender or by hand. 4. Get a bowl, combine: eggs, mashed carrots, and sugar. Whisk the mix nicely then combine in the vanilla and cinnamon. Slowly add in the milk and combine everything nicely. Pour the mix into the toasted pie crust. 5. Now cook the pie in the oven for 12 mins then set the heat to 350 and continue cooking the pie for 35 to 42 mins longer. 6. Enjoy.

How to Make a Carrot Pie

25

THANKSGIVING

Carrots

Prep Time: 10 mins Total Time: 27 mins Servings per Recipe: 6 Calories 195 kcal Fat 7.9 g Carbohydrates 32.9g Protein 0.8 g Cholesterol 21 mg Sodium 149 mg

Ingredients 2 (8 ounce) packages carrots, peeled and cut into chunks 1 cup dried cranberries, or more to taste 1/4 cup chicken broth 1/4 cup butter, melted

1/4 cup dark brown sugar 1 pinch ground cinnamon, or to taste

Directions 1. Place your cranberries and carrots in a bowl. 2. Get a 2nd bowl, combine: brown sugar, butter, and chicken broth. Stir the mix evenly then top your carrots with the mixture. 3. Stir the mix then heat the carrots in the microwave with the highest level of heat for 5 mins. Stop the microwave stir the carrots carefully. Then continue to microwave them for 7 more mins. 4. Carefully remove the bowl from the microwave and let it sit for 7 mins then top the carrots with the cinnamon. 5. Enjoy.

26

Thanksgiving Carrots

Mashed

Carrots

Prep Time: 20 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 235 kcal Fat 13.1 g Carbohydrates 20.6g Protein 9.8 g Cholesterol 37 mg Sodium 351 mg

Ingredients 2 pounds carrots, cut into 2 inch pieces 2 tablespoons butter 1 onion, minced 8 ounces sharp Cheddar cheese, shredded 1 green bell pepper, minced

1/4 cup fresh parsley, chopped salt and pepper to taste 3/4 cup dry bread crumbs

Directions 1. Get your carrots boiling in water until they are soft. 2. Now coat a baking dish with oil then set your oven to 350 degrees before doing anything else. 3. Once the carrots are soft place them in a bowl and mash them with a masher. Combine in your pepper, butter, salt, onion, parsley, cheese, and green pepper. 4. Layer everything into your casserole dish and top it with some bread crumbs evenly. Cook everything for about 38 to 42 mins in the oven. 5. Enjoy. 6. NOTE: Mashed carrots are a delicious alternative to the conventional mashed potato recipe. Try some mashed carrots when you or your family get bored with normal mashed potatoes.

Mashed Carrots

27

CHIVE

and Carrot Spread

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 164 kcal Fat 17.4 g Carbohydrates 2.7g Protein < 0.5 g Cholesterol 46 mg Sodium 220 mg

Ingredients 8 parsnips, peeled and cut into 2 inch pieces 2 carrots, peeled and cut into 2-inch pieces 1/4 cup snipped chives

6 tablespoons butter, divided sea salt and freshly ground black pepper to taste

Directions 1. Get your carrots and parsnips boiling in water with salt. Once the mix is boiling, set the heat to low, place a lid on the pot and let the carrots cook for 17 mins. 2. Remove all the liquid and then place everything back into the pot. Set the heat to its lowest level then combine in 3 tbsps of butter and your chives. Stir everything together then with an immersion blender puree the carrots and parsnips. 3. Combine in another 3 tbsps of butter and keep processing the mix with the immersion blender until it smooth. 4. Top with some pepper and salt. 5. Enjoy.

28

Chive and Carrot Spread

Carmen’s

Tangy Carrots

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 224 kcal Fat 16.9 g Carbohydrates 16.9g Protein 2.5 g Cholesterol 11 mg Sodium 245 mg

Ingredients 8 carrots, julienned 1 teaspoon butter 2 tablespoons grated onion 1/2 cup mayonnaise 2 tablespoons creamy-style horseradish

sauce 1/4 teaspoon pepper 1/2 cup bread crumbs 1/2 teaspoon paprika

Directions 1. Add about 1 of water to a larger pot then add in your carrots and get everything boiling. Let the carrots cook for 6 mins them remove the liquid. 2. Now coat a baking dish with some butter and then set your oven to 375 degrees before doing anything else. 3. Lay your carrots in the greased dish then get a bowl, combine: bread crumbs, onion, paprika, mayo, pepper, and horseradish. 4. Top your carrots with the crumbly mix then cook everything in the oven for 16 mins. 5. Enjoy.

Carmen’s Tangy Carrots

29

PLUMS,

Tomatoes, and Samosas (Indian Style)

Prep Time: 2 hrs Total Time: 4 hrs Servings per Recipe: 1 Calories 163.5 g Cholesterol 1.2mg Sodium 230.6mg Carbohydrates 27.5g Protein 3.1g

Ingredients 2 tbsps pine nuts 2 C. coarsely chopped plums 2 tbsps shallots, chopped 1 1/2 tsps olive oil 1 1/2 tsps butter 2 medium tomatoes, quartered 1 garlic clove, chopped 1 tbsp sugar 1/2 tsp harissa, see appendix 1 thyme, sprig 1 vanilla bean 1/2 tsp chopped fresh basil 1/4 tsp salt cooking spray 1/2 C. thinly sliced yellow onion 1 lb Yukon gold potato, peeled and cut into 1/4-inch cubes

1/2 C. carrot, chopped 2 1/2 tsps red curry paste 1 garlic clove, diced 1 C. water 1/3 C. light coconut milk 2 tsps fresh lime juice 1/4 tsp salt 1 tsp ground turmeric 1/2 tsp ground ginger 1/2 tsp ground cinnamon 6 3/4 oz. all-purpose flour 1/2 tsp salt 1/4 tsp baking soda 1/4 C. hot water 6 tbsps fresh lemon juice 7 tsps peanut oil, divided

Directions 1. Begin by toasting your pine nuts for 3 mins with no oil in a large pot, then add in the garlic, plums, tomatoes, shallots, butter, and olive oil. 2. Get the mixing gently boiling, then set the heat to low, and continue to simmer the mix for 35 mins. Stir the mix every 5 mins. 3. Now combine in: the vanilla bean, sugar, thyme, and harissa. 4. Stir the mix and continue cooking everything for 25 more mins. 5. Now shut the heat, place a lid on the pot, and let the contents sit for 40 mins. 6. Take out the vanilla and thyme and throw them away. Then add in 1/4 tsp of salt and the 30

Plums, Tomatoes, and Samosas

basil. Stir the mix. 7. Get a frying pan hot with nonstick spray then begin to fry your potatoes and onions for 7 mins, set the heat to low, and stir in the garlic, curry paste, and carrots. 8. Continue to cook the carrots for 7 mins while mixing everything. 9. Combine in the coconut milk and 1 C. of water and get the mix boiling. 10. Once the mix is boiling set the heat to low, and continue to simmer everything for 17 mins until most of the moisture has cooked out. 11. Now combine in 1/4 tsp of salt and the lime juice. 12. Stir the mix then place everything into a bowl. 13. Let the potatoes lose their heat then mash everything together. 14. Get a separate frying pan and begin to toast your cinnamon, turmeric and ginger in it for 1 min then remove the spices to the side. 15. Now add the following to the bowl of a food processor: baking soda, flour, 1/2 tsp salt, and toasted cinnamon mix. 16. Process the mix a bit to evenly combine it then add in the following: 1 tbsp peanut oil, 1/4 C. hot water, and lemon juice. 17. Process the mix again until you have a dough. 18. Get a bowl and coat it with nonstick spray and place the dough in the bowl. 19. Place a damp kitchen towel over the bowl and let it sit for 20 mins. 20. Now break your dough into twelve pieces and flatten each into a circle. 21. In the middle of each circle add 2 tbsps of the potato mix. Coat the outside of each piece of dough with some water and shape everything into a semi-circle and seal each, with a fork. 22. Do this for all your dough and potato mix. 23. Now begin to fry half of the samosas in 2 tsp of hot peanut oil for 5 mins. 24. Flip each one and continue frying them for 4 more mins. 25. Now fry the rest of the samosas in an additional 2 tsp of oil for the same amount of time. 26. Top the samosas, with the harissa mix, when serving them. 27. Enjoy.

31

KALE

and Sweet Potato Stew

Prep Time: 40 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 249 kcal Fat 15.4 mg Carbohydrates 18.8 g Protein 10.4 g Cholesterol 30 mg Sodium 1866 mg

Ingredients

Directions

1 large onion, diced 2 tbsps olive oil 8 oz. Spanish chorizo, cut into 1/2 inch pieces 3 stalks celery, diced 3 carrots, diced 2 tsps ground cumin 1 tbsp paprika 1/2 tsp ground turmeric 2 tsps kosher salt 1 tsp freshly ground black pepper 1 pinch saffron threads 5 garlic cloves, diced 2 sweet potatoes, peeled and cut into 1-inch pieces 8 C. chicken broth 4 C. lacinato kale, washed, stemmed, and torn into pieces 1 lemon, juiced salt and pepper to taste 1 pinch harissa, or to taste, see appendix 1 tbsp chopped fresh flat-leaf parsley

1. Stir fry your onions in olive oil, in a large pot, for 10 mins then combine in the chorizo and fry the sausage for 5 more mins. 2. Stir in the carrots and celery. 3. Continue frying the veggies for 5 mins then combine in: the garlic, cumin, saffron, turmeric, kosher salt, paprika, and black pepper. 4. Combine in the spices then continue frying everything for 4 more mins then combine in the broth and sweet potatoes. 5. Stir the mix again and get everything boiling. 6. Once the mix is boiling, set the heat to low, and simmer the mix for 25 mins. 7. Combine in the kale and cook the stew for 12 more mins then add some more pepper, salt, and the lemon juice. 8. When serving the stew top it with some parsley and harissa. 9. Enjoy.

34

Kale and Sweet Potato Stew

Spicy

Carrot Paste

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 1 Calories 381.4 Cholesterol 0.0mg Sodium 100.5mg Carbohydrates 14.7g Protein 1.5g

Ingredients 4 large carrots, peeled and roughly chopped 2 garlic cloves, peeled and chopped 1/3 C. olive oil 1 tsp harissa, see appendix

sea salt fresh ground pepper

Directions 1. Get your carrots boiling in water. 2. Once the carrots are soft remove all the liquids and place them into the bowl of a food processor and add in the garlic. 3. Begin to the puree the carrots and garlic then add the oil in a slow stream and continue pureeing the mix. 4. Now combine in the harissa and continue to puree everything until you have a smooth paste then add in some pepper and salt. 5. Stir the mix for a few secs and serve. 6. Enjoy.

Spicy Carrot Paste

35

CENTRAL EUROPEAN

Lamb Stew

Prep Time: 15 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 609 kcal Fat 35.1 g Carbohydrates 43.4g Protein 29.8 g Cholesterol 109 mg Sodium 325 mg

Ingredients 1 tbsp olive oil 2 lb. boneless lamb shoulder, cut into 1 1/2 inch pieces 1/2 tsp salt freshly ground black pepper to taste 1 large onion, sliced 2 carrots, peeled and cut into large chunks 1 parsnip, peeled and cut into large chunks (optional)

4 C. water, or as needed 3 large potatoes, peeled and quartered 1 tbsp chopped fresh rosemary (optional) 1 C. coarsely chopped leeks chopped fresh parsley for garnish (optional)

Directions 1. In a large Dutch oven, heat the oil on medium heat and cook the lamb pieces till browned completely. 2. Season with the salt and pepper. 3. Add the onion, carrots and parsnips and cook for a few minutes. 4. Stir in the water and bring to a boil. 5. Reduce the heat to low. 6. Simmer, covered for about 1 hour. 7. Stir in the potatoes and simmer for about 15-20 minutes. 8. Stir in the leeks and rosemary and simmer, uncovered till potatoes are tender but still whole. 9. Serve with a garnishing of the fresh parsley.

36

Central European Lamb Stew

Tuesday’s

Turkey Thigh Dinner

Prep Time: 25 mins Total Time: 8 hrs 25 mins Servings per Recipe: 6 Calories 339 kcal Fat 6.2 g Carbohydrates 34.3g Protein 36.5 g Cholesterol 127 mg Sodium 888 mg

Ingredients 2 lb. skinless turkey thighs, cubed salt and ground black pepper to taste 1 (14.5 oz.) can diced tomatoes with juice 1 (6.5 oz.) jar artichoke hearts, drained 3 parsnips, peeled and cubed 1/2 lb. baby carrots 1 yellow squash, cubed

1 green bell pepper, cut into chunks 4 C. chicken broth 2 cubes chicken bouillon 1 (15 oz.) can garbanzo beans, drained 1 tsp chopped fresh dill

Directions 1. Season the turkey thigh cubes with the salt and black pepper and place into a slow cooker. 2. Pour the diced tomatoes over the turkey, followed by the artichoke hearts, parsnips, baby carrots, yellow squash and green bell pepper. 3. Add the chicken broth to cover. 4. Place the bouillon cubes into the broth. 5. Set the slow cooker on Low and cook, covered for about 8-10 hours. 6. In the last hour of cooking, stir in the garbanzo beans. 7. Serve with a garnishing of the fresh dill.

Tuesday’s Turkey Thigh Dinner

37

MASHED

Cauliflower and Parsnip

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 8 Calories 60 kcal Fat 3.2 g Carbohydrates 7.3g Protein 1.9 g Cholesterol 8 mg Sodium 95 mg

Ingredients 1 head cauliflower, broken into florets 1 parsnip, peeled and sliced 1/4 C. milk

2 tbsp butter salt and pepper to taste

Directions 1. Arrange a steamer basket in a pan of water. 2. Cover the pan and bring to a boil. 3. Add the cauliflower and parsnips in steamer basket and steam, covered for about 15 minutes. 4. Drain the vegetables. 5. With a hand masher, mash the vegetables. 6. Slowly, add the milk and butter and mash to desired consistency. 7. Season with the salt and pepper. 8. Serve warm.

38

Mashed Cauliflower and Parsnip

Alternative

Veggie Cake

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 8 Calories 101 kcal Fat 0.9 g Carbohydrates 21.5g Protein 3.4 g Cholesterol 23 mg Sodium 21 mg

Ingredients 3 yellow potatoes, peeled and grated 1 large carrot, peeled and grated 1 parsnip, peeled and grated 1 1/2 C. grated butternut squash

1 egg 1/2 C. whole wheat flour 1 tbsp ground cinnamon

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Set your oven to 400 degrees F before doing anything else and grease a baking sheet. In a large bowl, mix together the potatoes, carrot, parsnip and squash. With your hands, squeeze the vegetables in the bowl to separate the juice. Transfer the vegetables into another bowl and mix in the cinnamon. After 5 minutes, slowly pour out the juice from the first bowl. The bottom of the bowl should be coated with the starch. In the bowl of starch, add the egg and flour and with a fork mix to combine. Then take the starch mixture in your hands and massage it through the shredded vegetables. 9. Make about 1-inch thick balls from the mixture and place onto the prepared baking sheet. 10. Flatten the balls to form the patties. 11. Cook in the oven for about 20 minutes. 12. Flip and cook in the oven for about 5 minutes more.

Alternative Veggie Cake

39

AMERICAN

Spicy Beef Dinner

Prep Time: 35 mins Total Time: 2 hrs 5 mins Servings per Recipe: 8 Calories 343 kcal Fat 17.5 g Carbohydrates 40.7g Protein 10.3 g Cholesterol 16 mg Sodium 159 mg

Ingredients

Directions

1/2 lb. beef for stew, such as beef chuck roast, cut into 1-inch chunks 3 tbsp olive oil 2 (3 inch) pieces fresh ginger root, peeled and diced 3 cloves garlic, minced 2 onions, peeled and diced 2 celery ribs, chopped 2 tbsp curry powder 2 tsp coriander powder 1 tsp Asian five-spice powder 1 tsp ground turmeric 2 carrots, peeled and sliced parsnips, peeled and sliced 2 potatoes, peeled and cubed 1 zucchini, sliced 2 apples - peeled, cored and chopped 1 C. raisins 1 C. cashews 1/2 C. water

1. Set your oven to 350 degrees F before doing anything else and line a roasting pan with a piece of foil. In a pan, place the beef with enough water to cover and bring to a boil. Reduce the heat and simmer for about 30 minutes. 2. Meanwhile in a deep pan, heat the olive oil on medium-high heat and sauté the ginger, garlic, onions and celery for about 5 minutes. 3. Stir in the curry powder, coriander powder, five-spice powder and turmeric and toss to coat. 4. Cook for about 5 minutes more. 5. Stir in the carrots, parsnips, potatoes, zucchini and apples. 6. Stir in the beef with its cooking liquid, raisins and cashews and toss to coat well. 7. Place the beef and vegetable mixture into the prepared roasting pan. 8. Drizzle 1/2 C. of the water over the mixture and with a piece of foil, cover the pan. 9. Cook in the oven for about 1 hour.

40

American Spicy Beef Dinner

Canadian

Country Dinner

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 288 kcal Fat 8.2 g Carbohydrates 54.2g Protein 4.2 g Cholesterol 20 mg Sodium 530 mg

Ingredients 1/4 C. butter, melted 1/4 C. maple syrup 1 tsp salt 1/2 tsp ground black pepper 1 small butternut squash - peeled, seeded, and cubed 2 turnips, cubed

2 parsnips, cut into rounds 1 sweet potato, cubed 1 rutabaga, peeled and cubed 2 carrots, cut into rounds

Directions 1. Set your oven to 350 degrees F before doing anything else and line a roasting pan with a piece of foil. 2. In a large bowl, add the butter, maple syrup, salt and black pepper and beat till well combined. 3. Add the squash, turnips, parsnips, sweet potato, rutabaga and carrots and toss to coat evenly. 4. Place the vegetable mixture into the prepared roasting pan. 5. Cook in the oven for about 30 minutes.

Canadian Country Dinner

41

DUBLIN

Dinner Pie

Prep Time: 45 mins Total Time: 1 hr 10 mins Servings per Recipe: 4 Calories 476 kcal Fat 18.1 g Carbohydrates 51.4g Protein 27.5 g Cholesterol 84 mg Sodium 1529 mg

Ingredients 1 stalk celery, chopped 3 carrots, peeled and chopped 1 parsnip, peeled and diced 1 small rutabaga, chopped 1/4 C. frozen green peas 1 lb. ground lamb 1 onion, chopped 1 clove garlic, chopped 1 (8 oz.) can tomato sauce 1 tsp salt

1/2 tsp ground black pepper 1/4 tsp dried thyme 1/4 tsp dried sage 1/2 C. milk 3 C. prepared mashed potatoes 2 tbsp grated Parmesan cheese

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 7x11-inch baking dish. In a large pan, place the celery, carrots, parsnip, rutabaga, peas and 1-inch of water and bring to a boil. 2. Cook, covered for about 15 minutes. 3. Meanwhile, heat a large skillet on medium heat and crumble in the ground lamb. 4. Add the onion and garlic and cook till the lamb is no longer pink. 5. Drain off any grease. 6. Stir in the steamed vegetables, tomato sauce, salt, pepper, thyme and sage. Transfer the lamb mixture into prepared baking dish. 7. Add enough milk into the mashed potatoes and mix well. 8. Spread the potato mixture over the lamb mixture and sprinkle with the Parmesan cheese. 9. Cook in the oven for about 25 minutes.

44

Dublin Dinner Pie

Chicken

Barley Soup 101

Prep Time: 20 mins Total Time: 1 hr 30 mins Servings per Recipe: 16 Calories 240 kcal Fat 3.5 g Carbohydrates 41.3g Protein 11.8 g Cholesterol 20 mg Sodium 530 mg

Ingredients 2 tsp olive oil 1 Spanish onion, diced 1/2 C. diced celery 3 cloves garlic, minced 2 1/2 quarts chicken stock 3 C. diced cooked chicken breast 3 C. sliced carrots

2 parsnips, diced (optional) 1 1/4 C. barley 4 large sweet potatoes, peeled and diced 1/2 C. chopped fresh dill (optional) salt and ground black pepper to taste

Directions 1. In a large heavy stock pan, heat the olive oil on medium heat and sauté the onion, celery and garlic for about 8 minutes. 2. Stir in the chicken stock, chicken, carrots, parsnips and barley and bring to a boil. 3. Reduce the heat and simmer for about 30 minutes. 4. Stir in the sweet potatoes and simmer for about 30 minutes. 5. Season with the dill, salt and pepper.

Chicken Barley Soup 101

45

GREEK STYLE

Veggie Patties

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 223 kcal Fat 15.8 g Carbohydrates 15.4g Protein 7.1 g Cholesterol 69 mg Sodium 446 mg

Ingredients 1/4 C. olive oil, divided 1 C. finely chopped onion 3 cloves garlic, chopped 3 C. roughly chopped spinach 1 large parsnip, grated 1/3 C. chopped artichoke hearts 1/3 C. chopped Kalamata olives 1/3 C. almond flour 1/4 C. finely chopped sun-dried tomatoes

3 small eggs, beaten 2 tbsp finely chopped walnuts 1/2 tsp salt 1/4 tsp ground black pepper

Directions 1. In a skillet, heat 2 tbsp of the olive oil on medium heat and sauté the onion and garlic for about 5 minutes. 2. Add the spinach and cook for about 5 minutes. 3. Transfer the spinach mixture into a large bowl and keep aside to cool for about 5-10 minutes. 4. In the bowl of spinach mixture, add the parsnip, artichoke hearts, olives, almond flour, tomatoes, eggs, walnuts, salt and pepper and mix till well combined. 5. Make 6 equal sized cakes from the mixture. 6. In a skillet, heat the remaining 2 tbsp of the olive oil and cook the cakes for about 5 minutes per side.

46

Greek Style Veggie Patties

Baked

Veggie Hodgepodge

Prep Time: 25 mins Total Time: 1 hr 55 mins Servings per Recipe: 6 Calories 191 kcal Fat 5g Carbohydrates 34.6g Protein 4g Cholesterol 0 mg Sodium 257 mg

Ingredients 2 tbsp olive oil, divided 1 large yam, peeled and cut into 1 inch pieces 1 large parsnip, peeled and cut into 1 inch pieces 1 C. baby carrots 1 zucchini, cut into 1 inch slices 1 bunch fresh asparagus, trimmed and cut into 1 inch pieces

1/2 C. roasted red peppers, cut into 1-inch pieces 2 cloves garlic, minced 1/4 C. chopped fresh basil 1/2 tsp kosher salt 1/2 tsp ground black pepper

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Set your oven to 425 degrees F before doing anything else and grease 2 baking sheets. Arrange the yams, parsnips and carrots onto the baking sheets. Cook in the oven for about 30 minutes. Now in the baking sheets, add the zucchini and asparagus and drizzle with the remaining 1 tbsp of the olive oil. Cook in the oven for about 30 minutes more. Remove from the oven and keep aside to cool for about 30 minutes. In a large bowl, add the roasted peppers, garlic, basil, salt and pepper and toss to coat. Add the roasted vegetables and toss to mix. Serve at room temperature or cold.

Baked Veggie Hodgepodge

47

HOT

Veggie Gumbo

Prep Time: 45 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 268 kcal Fat 11.8 g Carbohydrates 35.7g Protein 6.8 g Cholesterol 0 mg Sodium 886 mg

Ingredients 1 serrano pepper 1 banana pepper 1 small jalapeno chili pepper 1/4 C. canola oil 1/4 C. all-purpose flour 2 tbsp canola oil 2 celery ribs, chopped 1 large onion, chopped 3 green bell peppers, chopped 1 quart vegetable broth 2 cloves garlic, minced 2 tbsp Cajun seasoning 1 tbsp smoked paprika

1 tbsp file powder 1 C. fire-roasted tomatoes 1 sweet potato, peeled and cubed parsnip, peeled and cubed 1 C. canned red beans, rinsed and drained 1 C. canned black-eyed peas, rinsed and drained 2 C. frozen cut okra, thawed

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9. 48

In a baking sheet, arrange the Serrano, banana, and jalapeño chili peppers. Cook under the broiler for about 4-5 minutes. Turn the peppers and cook under the broiler till blackened from all sides. Remove the peppers from the oven and place in a sealed paper bag to steam for about 15 to 20 minutes. Remove the peppers from the bag and peel off the crispy black skin. Remove the stems and seeds from the peppers and chop roughly. Place the peppers in a bowl. In a large skillet, heat the canola oil on medium heat and slowly, add the flour, beating continuously. Cook for about 20 minutes, beating continuously. Hot Veggie Gumbo

10. Remove the roux from the heat. 11. In a deep soup pan, heat 2 tbsp of the canola oil on medium-high heat and sauté the celery, half of the onions and bell peppers for about 5 minutes. 12. Stir in 1/4 C. of the vegetable broth and simmer, covered for about 10-15 minutes. 13. Stir the serrano, banana, and jalapeño chili peppers, uncooked bell peppers, onions, garlic, Cajun seasoning, smoked paprika and file powder. 14. Add the roux and 1 C. of the stock, stirring continuously till the roux dissolves. 15. Simmer, covered for about 5 minutes. 16. Add the tomatoes, sweet potato, parsnip, red beans, black-eyed peas, okra and remaining stock and simmer, uncovered for about 30 minutes. 17. Season to taste with salt and pepper.

49

CHICKEN

and Parsnip Combination Platter

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 4 Calories 414 kcal Fat 13.9 g Carbohydrates 43.4g Protein 28.2 g Cholesterol 68 mg Sodium 586 mg

Ingredients Vegetables: 3 C. peeled and cubed butternut squash 2 carrots, peeled and cut 1-inch pieces 1 large parsnip, peeled and cut into 1/2-inch pieces 1 small sweet potato, peeled and cut into 1/2-inch pieces 1 small red onion, cut into 1-inch wedges 2 tbsp extra-virgin olive oil 2 tsp minced fresh rosemary 1/2 tsp sea salt 1/4 tsp fresh ground black pepper

Chicken: 4 skinless, boneless chicken breast halves 1/4 tsp salt 1 pinch ground black pepper to taste 1 tbsp extra-virgin olive oil 1/2 C. low-sodium chicken broth 1/4 C. white wine 2 tbsp honey 2 tbsp whole-grain mustard

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Arrange an 11x17-inch baking sheet in the oven while heating. 3. In a large bowl, add the butternut squash, carrots, parsnip, sweet potato, red onion, and 2 tbsp of the olive oil, rosemary, 1/2 tsp of the sea salt and 1/4 tsp of the pepper and toss to coat. 4. In the warmed baking sheet, spread the vegetable mixture in a single layer. 5. Cook in the oven for about 15 minutes. 6. Remove from the oven and stir the vegetable mixture. 7. Cook in the oven for about 15 minutes more. 8. Place the chicken onto a work surface and pound into 1/2-inch thickness. 9. Season the chicken with 1/4 tsp of the salt and ground black pepper. 50

Chicken and Parsnip Combination Platter

10. In a large skillet, heat 1 tbsp of the olive oil on medium heat and cook the chicken for about 5 minutes per side. 11. Transfer the chicken into a bowl. 12. In the same skillet, add the chicken broth and wine and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon for about 2 minutes. 13. Stir in the honey, mustard and chicken. 14. Serve chicken alongside the roasted vegetables.

51

GRANNY SMITH

Dessert

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 112 kcal Fat 3.1 g Carbohydrates 22.3g Protein 0.9 g Cholesterol 8 mg Sodium 28 mg

Ingredients 1 tbsp butter 2 Granny Smith apples, peeled and diced 1 large parsnip, peeled and cut into long thin pieces

2 tbsp water 1 tbsp brown sugar 1/2 tsp ground cinnamon

Directions 1. In a pan, melt the butter and cook the apples and parsnip for about 5 minutes. 2. Stir in the water, brown sugar and cinnamon and cook for about 5 minutes. 3. Serve warm or cold.

54

Granny Smith Dessert

October’s

Pancakes

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 4 Calories 200 kcal Fat 6.4 g Carbohydrates 28.8g Protein 7.2 g Cholesterol 104 mg Sodium 114 mg

Ingredients 1 C. shredded parsnip 1 C. shredded carrot 1 scallion, chopped 3/4 C. all-purpose flour 1 pinch salt and ground black pepper to taste

1/2 C. half-and-half 2 eggs

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the parsnip, carrot, scallion, flour, salt and pepper and toss to coat. In another bowl, add the half-and-half and eggs and beat till smooth. Slowly, place the egg mixture over the parsnip mixture, stirring continuously. Make equal sized patties from the mixture. Heat a large skillet on medium-high heat and place the patties in it. With the back of a spatula, flatten the patties and cook for about 5 minutes per side

October’s Pancakes

55

HOW TO MAKE

Parsnip Gratin

Prep Time: 15 mins Total Time: 2 hrs 11 mins Servings per Recipe: 4 Calories 935 kcal Fat 71.8 g Carbohydrates 50g Protein 27.1 g Cholesterol 234 mg Sodium 1175 mg

Ingredients 1/4 C. butter 2 lb. parsnips 1 C. freshly grated ParmigianoReggiano cheese 2 ribs celery, chopped 2 leeks, chopped and divided 3 cloves garlic, crushed and divided 2 slices fresh ginger root sea salt and freshly ground black pepper to taste

1/2 tsp freshly grated nutmeg 3 C. water 2 bay leaves 2 sprigs fresh rosemary leaves, divided 1 (3 oz.) piece of Parmigiano-Reggiano rind 2 C. heavy whipping cream

Directions 1. Set your oven to 375 degrees F before doing anything else and grease a 2-quart baking dish. 2. Peel the parsnips, reserving peelings for broth. 3. Cut the parsnips into 1/8-inch rounds. 4. In the prepared baking dish, arrange 1/3 of the parsnip slices in a single layer and sprinkle with 1/3 of the Parmigiano cheese. 5. Repeat with the remaining parsnips and Parmigiano cheese. 6. In a large skillet, melt 1 tbsp of the butter on medium heat and cook the celery, 1/2 of the leeks, 1 garlic clove and ginger pieces for about 5 minutes. 7. Add the parsnip peelings, salt, pepper, nutmeg and 2 tbsp of the water and cook for about 5 minutes, stirring continuously. 8. Cook, adding water as needed for about 8-10 minutes, stirring continuously. 9. Add remaining water, bay leaves, 1 sprig of the rosemary and Parmigiano rind and increase the heat to high. 56

How to Make Parsnip Gratin

10. Bring to a boil. 11. Reduce the heat and simmer, covered for about 20-30 minutes. 12. Season with the salt, pepper and nutmeg and remove from heat. 13. Through a fine sieve, strain the broth pressing solids to extract as much liquid as possible. 14. In a pan, melt the remaining butter on medium heat and cook the remaining leeks, remaining garlic and several rosemary leaves for about 5 minutes. 15. Add the reserved broth and cook for about 10-12 minutes. 16. Stir in the cream, salt, pepper and nutmeg and cook for about 3 minutes. 17. Transfer the mixture into the prepared baking dish to 3/4 of the way up parsnip layers. 18. Cook in the oven for about 45-60 minutes. 19. Remove from the oven and keep aside to cool for about 10 minutes. 20. Serve with a garnishing of the nutmeg and rosemary leaves.

57

ROOT VEGETABLES

with Seoul (Korean Inspired)

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 6 Calories 192 kcal Fat 14.1 g Carbohydrates 13.5g Protein 4.2 g Cholesterol 7 mg Sodium 880 mg

Ingredients 1 Korean radish, peeled and cut into 1/2-inch squares 2 turnips, peeled and cut into 1/4-inch squares 1 large parsnip, peeled and cut into 1-inch pieces 2 large cloves garlic, thinly sliced 1/4 C. soy sauce 1/4 C. sesame oil 1 tbsp olive oil

1 tsp freshly ground black pepper 1/4 tsp salt 1/8 tsp red pepper flakes 4 slices turkey bacon, sliced into 1/4inch strips 2 2-inch fresh thyme sprigs

Directions 1. Set your oven to 420 degrees F before doing anything else. 2. In a gallon-size resealable plastic bag, place the radish, turnips, parsnip pieces, garlic, soy sauce, sesame oil, olive oil, and black pepper, salt, and red pepper flakes. 3. Seal the bag and shake to coat well. 4. Keep aside to marinate for about 10 minutes. 5. Shake the bag over and marinate for about 10 minutes more. 6. Transfer the marinated vegetables into a 1 1/2-inch deep baking dish into an even layer. 7. Top with the bacon and thyme evenly. 8. Cook in the oven for about 55 minutes. 9. Remove from the oven and stir the vegetables. 10. Cook in the oven for about 15 minutes more.

58

Root Vegetables with Seoul

4-Ingredient

Prep Time: 5 mins

Parsnip Fries

Total Time: 45 mins Servings per Recipe: 6 Calories 166.8 Fat 5.1g Cholesterol 0.0mg Sodium 17.5mg Carbohydrates 30.2g Protein 2.1g

Ingredients 2 lbs parsnip, peeled and halved length ways 2 tbsp olive oil 1 1/4 tsp ground cumin

3 tsp fresh thyme

Directions 1. 2. 3. 4.

Set your oven to 400 degrees F before doing anything else. In a bowl, add the parsnips, olive oil and cumin and toss to coat. Transfer the mixture into a baking dish. Cook in the oven for about 30-40 minutes.

4-Ingredient Parsnip Fries

59

SWEET

Asian Rutabagas

Prep Time: 5 mins Total Time: 55 mins Servings per Recipe: 3 Calories 348 kcal Fat 15.9 g Carbohydrates 50g Protein 5.3 g Cholesterol 41 mg Sodium 348 kcal

Ingredients 1/4 C. butter 6 tbsp brown sugar 1 C. hot water

6 tbsp soy sauce 1 large rutabaga, peeled and cubed

Directions 1. In a large skillet, melt the butter on low heat and cook the brown sugar till it is dissolved, stirring continuously. 2. Stir in the water and soy sauce and increase the heat to medium-high. 3. Bring to a boil. 4. Stir in the chopped rutabaga and again bring to a boil. 5. Reduce heat to low and simmer, uncovered for about 45 minutes, stirring occasionally.

60

Sweet Asian Rutabagas

Parmesan

Rutabaga

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 372 kcal Fat 34.7 g Carbohydrates 10.1g Protein 6.9 g Cholesterol 163 mg Sodium 372 mg

Ingredients 1 rutabaga, peeled and cubed 3 tbsp butter 1 C. heavy whipping cream 1/2 C. grated Parmesan cheese

1/4 tsp ground nutmeg salt to taste 1 egg yolk

Directions 1. 2. 3. 4. 5.

In a large pan of boiling water, cook the rutabaga for about 30 minutes. Drain well and keep aside. In a pan, melt the butter on medium heat. Add the heavy cream and bring to a simmer, stirring continuously. Stir in the Parmesan cheese, nutmeg, and salt and simmer for about 3 minutes, stirring continuously. 6. Add the egg yolk and simmer for about 3 minutes, beating continuously. 7. Add the rutabaga and stir till coated with sauce completely.

Parmesan Rutabaga

61

MUMTAZ KHAN

Stew

Prep Time: 20 mins Total Time: 4 hrs 25 mins Servings per Recipe: 15 Calories 111 kcal Fat 2.1 g Carbohydrates 12.9g Protein 10.7 g Cholesterol 23 mg Sodium 80 mg

Ingredients 1 tbsp vegetable oil 1 1/2 lb. chicken, diced 4 rutabagas, peeled and diced 4 medium beets, peeled and diced 4 carrots, diced

3 stalks celery, diced 1 red onion, diced water, to cover

Directions 1. In a Dutch oven, heat the oil on medium heat and sear the chicken for about 3-5 minutes. 2. Add the rutabagas, beets, carrots, celery, red onion and enough water to cover the chicken mixture. 3. Reduce the heat to low and simmer for at least 4 hours, adding more water if required.

64

Mumtaz Khan Stew

Ruta-Roast

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 10 Calories 299 kcal Fat 19.2 g Carbohydrates 20.9g Protein 11.5 g Cholesterol 56 mg Sodium 407 mg

Ingredients 6 C. cubed rutabaga 1/2 C. butter 1 tbsp minced garlic 1/2 C. all-purpose flour 4 C. milk 2 C. shredded Cheddar cheese

1/4 tsp cayenne pepper salt and ground black pepper to taste 1/2 C. seasoned bread crumbs 1 pinch paprika for garnish

Directions 1. In a large pan of salted water, add the rutabaga on high heat and bring to a boil. Reduce the heat to medium-low and simmer for about 10-15 minutes. Drain well. 2. Set your oven to 425 degrees F and grease a 13x9-inch baking dish. 3. In a pan, melt the butter on medium heat and sauté the garlic for about 5 minutes. 4. Add the flour and beat till smooth. 5. Slowly, add the milk, continuously and cook for about 5 minutes. 6. Stir in the Cheddar cheese and cook for about 3 minutes, stirring continuously. 7. Stir in the cayenne pepper, salt, and black pepper and remove from the heat. 8. Arrange the cooked rutabaga into the prepared baking dish and top with the cheese sauce evenly. 9. Spread the bread crumbs and paprika on top evenly. 10. Cook in the oven for about 20-25 minutes.

Ruta-Roast

65

THURSDAY’S

Salad

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 330 kcal Fat 12.3 g Carbohydrates 44.2g Protein 11.7 g Cholesterol 0 mg Sodium 89 mg

Ingredients 1 rutabaga, peeled and cut into 1/4inch chunks 2 C. water 1 tbsp vegetable oil 1 1/2 C. couscous 1/2 C. nutritional yeast 1/4 C. vegetable oil 1/4 C. apple cider vinegar 1 1/2 tsp honey

1 tsp Italian seasoning 1 tsp dried oregano 1 tsp dried dill weed 1/2 tsp ground black pepper 1/4 tsp cayenne pepper 1 pinch salt to taste (optional)

Directions 1. Arrange a steamer basket in a pan and add enough water to just below the bottom of the steamer then bring to a boil. 2. Add the rutabaga and steam for about 10 minutes. 3. In another pan, add 2 C. of the water and 1 tbsp of the vegetable oil and bring to a boil. 4. Remove from the heat and immediately, stir in the couscous. 5. Cover the pan tightly and keep aside for about 14 minutes. 6. Uncover and with a fork, fluff it. 7. In a large bowl, add the nutritional yeast, 1/4 C. of the vegetable oil, apple cider vinegar, honey, Italian seasoning, oregano, dill, salt, black pepper and cayenne pepper and beat till well combined. 8. Add the rutabaga and couscous and gently, stir to combine.

66

Thursday’s Salad

Montana

Prep Time: 10 mins

Casserole

Total Time: 1 hr Servings per Recipe: 10 Calories 97 kcal Fat 2.7 g Carbohydrates 17.5g Protein 2.2 g Cholesterol 6 mg Sodium 65 mg

Ingredients 4 rutabagas 4 carrots 2 tbsp white sugar 2 tbsp butter

1/8 C. milk

Directions 1. 2. 3. 4.

Peel the rutabagas and then cut into large sized cubes. In a large pan of salted boiling water, cook the rutabaga till fork tender. Drain well. In a large bowl, add the rutabagas, grated carrots, sugar and butter and mash till well combined. 5. Transfer the mixture into a baking dish and place, covered in oven at low temperature to keep warm.

Montana Casserole

67

LUNCH BOX

Fries

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 50 kcal Fat 1.4 g Carbohydrates 8.7g Protein 1.3 g Cholesterol 0 mg Sodium 20 mg

Ingredients 1 rutabaga, peeled and cut into spears 1 tsp olive oil 4 sprigs fresh rosemary, minced

3 cloves garlic, minced 1 pinch salt to taste

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. In a large bowl, add the rutabaga spears, oil, minced rosemary, garlic and salt and toss to coat well. 3. Place the rutabaga spears onto a baking sheet in a single layer. 4. Cook in the oven for about 30 minutes.

68

Lunch Box Fries

Holiday Puree

Prep Time: 20 mins Total Time: 10 hrs 5 mins Servings per Recipe: 6 Calories 220 kcal Fat 16.3 g Carbohydrates 16.9g Protein 4.6 g Cholesterol 83 mg Sodium 784 mg

Ingredients 4 carrots, peeled and cut into 1/2-inch chunks 1 rutabaga, peeled and cut into 1/2-inch chunks 1/2 onion, chopped 1 1/2 C. chicken stock 1/4 C. butter, divided 1 tbsp brown sugar

1 pinch freshly grated nutmeg 2 eggs, slightly beaten 1 tbsp all-purpose flour 2 tbsp baking powder salt and ground black pepper to taste 1/2 C. finely chopped pecans

Directions 1. In a large pan, mix together the carrots, rutabaga, onion, chicken stock, 3 tbsp of the butter, brown sugar and nutmeg and bring to a boil. 2. Reduce the heat and simmer, partially covered for about 45 minutes, stirring occasionally. 3. With a slotted spoon, transfer vegetables into a food processor. 4. Cook the remaining broth mixture on high heat for about 2-3 minutes, stirring continuously. 5. Add the broth mixture in the food processor with vegetables and pulse till very smooth. 6. Transfer the vegetable mixture into a bowl and keep aside in the room temperature to cool. 7. In the bowl, of pureed vegetable mixture, add the eggs, flour, baking powder, salt and pepper and mix well. 8. Transfer the mixture into a casserole dish. 9. In a small pan, melt the remaining 1 tbsp of butter on low heat and toast the pecans for about 1-2 minutes. 10. Arrange the buttered pecans around the edges of the vegetable mixture, creating a border. Holiday Puree

69

11. With a plastic wrap, cover the casserole dish and refrigerate for at least 8 hours. 12. Remove the casserole dish from the refrigerator and keep in room temperature for about 30 minutes before baking. 13. Set your oven to 350 degrees F. 14. Remove the plastic wrap from the casserole dish and cook in the oven for about 30 minutes.

70

Cassandra’s

Casserole

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 9 Calories 361 kcal Fat 16.2 g Carbohydrates 49g Protein 8g Cholesterol 44 mg Sodium 229 mg

Ingredients 7 C. low-chicken broth 3 lb. potatoes, peeled and cubed 1 1/2 lb. rutabagas, peeled and cubed 1 1/4 lb. parsnips, peeled and cut into 1 1/2 inch pieces 8 cloves garlic 1 bay leaf

1 tsp dried thyme 3/4 C. butter, softened 3 onions, thinly sliced salt to taste ground black pepper to taste

Directions 1. In a large pan, mix together the chicken broth, potatoes, rutabagas, parsnips, cloves, bay leaf and thyme and bring to a boil. 2. Reduce the heat and simmer, partially covered for about 30 minutes. 3. Drain well.Transfer vegetable mixture into a large bowl with 1/2 C. of the butter, salt and pepper and with an electric mixer, beat till mashed but still chunky. 4. Transfer mashed vegetable mixture into a buttered 13x9x2-inch baking dish. 5. Set your oven to 375 degrees F. 6. In a heavy large skillet, melt the remaining 1/4 C. of butter on medium-high heat and sauté the onions for about 5 minutes. 7. Reduce the heat to medium-low and cook for about 15 minutes. 8. Stir in the salt and pepper and remove from the heat. 9. Place the onions over the mashed vegetables evenly. 10. Cook in the oven for about 25 minutes.

Cassandra’s Casserole

71

4-INGREDIENT

Mash

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 144 kcal Fat 10.4 g Carbohydrates 10.6g Protein 3.2 g Cholesterol 20 mg Sodium 170 mg

Ingredients 3 slices turkey bacon, chopped 2 rutabagas, peeled and diced 2 tbsp butter

salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6.

Heat a skillet on medium heat and cook the bacon for about 10 minutes. Transfer the bacon onto a paper towel lined plate to drain. Drain the excess grease from the skillet, reserving just 1-2 tbsp. In a large pan of boiling water, cook the rutabaga for about 15-20 minutes. Drain well and return to the pan. Add the reserved bacon grease, butter, salt, and pepper into rutabagas and with an electric mixer, blend till smooth. 7. Stir in the cooked bacon and serve.

74

4-Ingredient Mash

Napoleonic Soup

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 236 kcal Fat 5.6 g Carbohydrates 36.9g Protein 11.2 g Cholesterol 0 mg Sodium 438 mg

Ingredients 2 tbsp olive oil 1 large onion, diced 2 carrots, peeled and sliced 2 parsnips, peeled and sliced 1 golden beet, peeled and diced 1/2 large rutabaga, diced 1 bulb. fennel, diced

4 C. vegetable broth 1 C. dried lentils 1/4 tsp dried thyme 2 bay leaves 1 bunch fresh parsley, finely chopped salt and ground black pepper to taste

Directions 1. In a large pan, heat the olive oil on medium heat and cook the onion, carrots, parsnips, beet, rutabaga, and fennel for about 5 minutes. 2. Stir in the vegetable broth and bring to a boil. 3. Stir in the lentils, dried thyme, bay leaves and parsley. 4. Reduce the heat to low and simmer for about 35 minutes. 5. Stir in the salt and ground black pepper and serve.

Napoleonic Soup

75

BUDDHA’S

Delight

Prep Time: 35 mins Total Time: 1 hr 25 mins Servings per Recipe: 8 Calories 273 kcal Fat 2.9 g Carbohydrates 58.7g Protein 7.6 g Cholesterol 0 mg Sodium 275 mg

Ingredients 3 medium red potatoes, cut into 1-inch pieces 2 C. peeled baby carrots 1 lb. celery root (celeriac), peeled and cut into 1-inch pieces 2 (3 lb.) rutabaga, peeled and cut into 1-inch pieces 2 medium red onions, peeled and cut into 8 wedges each

2 medium parsnips, peeled and cut into 1-inch pieces 5 cloves garlic, cut into thin slices 1 tbsp chopped fresh rosemary leaves or fresh thyme leaves 1 tbsp olive oil 1 C. Swanson(R) Vegetable Broth

Directions 1. Set your oven to 425 degrees F and grease a roasting pan with the vegetable cooking spray. 2. In the prepared roasting pan, mix together the potatoes, carrots, celery root, rutabaga, onions, parsnips, garlic, rosemary and oil. 3. Cook in the oven for about 30 minutes. 4. Place the broth over the vegetables and stir well. 5. Cook in the oven for about 20 minutes. 6. Serve with a sprinkling of the salt.

76

Buddha’s Delight

Cabbage

and Orzo Dinner

Prep Time: 25 mins Total Time: 5 hrs 25 mins Servings per Recipe: 6 Calories 236 kcal Fat 1.1 g Carbohydrates 48.9g Protein 9g Cholesterol < 1 mg Sodium 182 mg

Ingredients 1/4 large head cabbage, chopped 1/4 large rutabaga, diced 1 1/2 C. uncooked orzo pasta 1/2 large onion, finely chopped 1 whole head garlic, peeled and minced

3 tbsp chopped fresh dill 6 C. water 2 C. vegetable broth

Directions 1. In a slow cooker, add all the ingredients. 2. Set the slow cooker on Low and cook, covered for about 5-9 hours.

Cabbage and Orzo Dinner

77

TRINITY

Soup

Prep Time: 40 mins Total Time: 4 hrs 20 mins Servings per Recipe: 6 Calories 276 kcal Fat 7.2 g Carbohydrates 47.1g Protein 8g Cholesterol 5 mg Sodium 92 mg

Ingredients 1 roast turkey carcass, cut into pieces 12 C. cold water 3 stalks celery, chopped 2 carrots, chopped 1 Spanish onion, chopped 1/4 bunch Italian parsley 2 bay leaves 12 whole black peppercorns 2 tbsp olive oil 1 red onion, chopped

2 stalks celery, diced 2 carrots, diced 1 large parsnip, peeled and diced 1/2 lb. rutabagas, peeled and diced 2 cloves garlic, minced 2 tbsp minced Italian parsley salt and black pepper to taste 1 C. uncooked orzo pasta

Directions 1. In a large pan, add the turkey carcass and water on high heat and bring to a boil, discarding any foam from the top. Add the chopped celery, chopped carrots, chopped Spanish onion, 1/4 bunch parsley, bay leaves and peppercorns and bring to a simmer. 2. Reduce the heat to medium-low and simmer, uncovered for about 3 hours. Through a mesh sieve, strain the turkey broth and skim off any fat from the surface. 3. In a large pan, heat the olive oil on medium heat and sauté the red onion for about 5 minutes. 4. Add the diced celery, diced carrots, parsnip and rutabaga and cook for about 5 minutes. Stir in the garlic and chopped parsley and cook for about 1 minute. Add the turkey broth, salt and pepper and bring to a boil on high heat. 5. Reduce the heat to medium-low and simmer for about 15-20 minutes. Stir in the orzo and cook for about 7 minutes. 6. Cover the pan and immediately, remove from the heat. 7. Keep aside, covered for about 5 minutes before serving. 78

Trinity Soup

How to Make

Turkey Soup

Prep Time: 30 mins Total Time: 2 hrs Servings per Recipe: 8 Calories 404 kcal Fat 16.7 g Carbohydrates 32.2g Protein 29.9 g Cholesterol 91 mg Sodium 1067 mg

Ingredients 1 picked over turkey carcass 12 C. water 1 1/2 C. chopped celery 5 carrots 1 yellow onion, cut into wedges 2 tsp salt 3/4 tsp dried thyme 1 cube chicken bouillon 1 bay leaf 6 tbsp all-purpose flour 1/2 C. milk 1 small rutabaga, cubed

1/2 tsp ground black pepper 1 1/2 lb. cooked turkey, cubed 1/2 C. chopped fresh parsley 2 slices white bread, quartered 1 1/4 C. all-purpose flour 1 tsp baking powder 1/4 tsp salt 1/2 C. milk 4 tbsp butter, melted

Directions 1. In a large pan, add the turkey carcass, water, 1 C. of the celery, 2 carrots, onion, 2 tsp of the salt, thyme, bouillon and bay leaf and bring to a boil. 2. Reduce the heat and simmer for about 1 1/2 hours. 3. Strain the stock and discard the solids. 4. Keep aside to cool and skim off the fat from the surface. 5. Remove the meat from the bones and reserve it. 6. In a jar, add 6 tbsp of the flour and 1/2 C. of the milk. 7. Secure the jar with the lid and shake well to combine. 8. Add the stock in the pan and bring to a simmer. 9. Through a sieve, strain the flour mixture into pan, stirring continuously. 10. Slice the remaining 3 carrots. 11. Add rutabaga, ground pepper, remaining 1/2 C. celery, and sliced carrots in the pan and How to Make Turkey Soup

79

simmer for about 20 minutes. 12. For the dumplings in a food processor, add the parsley and bread and pulse till medium sized crumbs form. 13. Add 1 1/4 C. of the flour, baking powder and salt and pulse till just well combined. 14. Add 1/2 C. of the milk and butter and pulses till just combined. 15. With mounded tbsp, drop the mixture into simmering soup. 16. Now, cook, covered for about 12 minutes. 17. Add the turkey meat and cook for about 3 minutes.

80

Butternut Roast

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 210 kcal Fat 6g Carbohydrates 38.9g Protein 3.5 g Cholesterol 0 mg Sodium 121 mg

Ingredients 1 butternut squash - peeled, seeded and cut into 1-inch dice 3 carrots, cut into 1 inch pieces 1 large sweet potato, cut into 1-inch cubes 1 rutabaga, peeled and cut into 1-inch pieces

3 parsnips, peeled and cubed 3 turnips, peeled and cut into 1-inch dice 1/4 C. extra virgin olive oil kosher salt and pepper to taste

Directions 1. 2. 3. 4.

Set your oven to 450 degrees F before doing anything else. In a large bowl, add all the ingredients and toss to coat well. Transfer the vegetable mixture into a deep roasting pan. Cook in the oven for about 45 minutes, stirring once in the middle way.

Butternut Roast

81

RUTABAGA

Bowls

Prep Time: 1 hr Total Time: 6 hrs Servings per Recipe: 12 Calories 417 kcal Fat 13 g Carbohydrates 65.8g Protein 13.7 g Cholesterol 29 mg Sodium 896 mg

Ingredients 1 whole (10 lb.) Cinderella pumpkin 1 (16 oz.) package kielbasa sausage, sliced into 1/2 inch pieces, optional 3 carrots, peeled and sliced 2 celery ribs, chopped 1 large onion, peeled and chopped 3 cloves garlic - minced 2 C. parsnips, peeled and cubed (optional) 2 C. rutabagas, peeled and cubed (optional) 2 C. cabbage, coarsely chopped (optional) 1 green bell pepper, chopped 1 red bell pepper, chopped

1 head broccoli, cut into florets 2 zucchini, cut into chunks 1 1/2 C. canned or frozen corn 2 (13.75 oz.) cans chicken broth 2 C. cooked white or brown rice (optional) 1/2 C. chopped fresh parsley 1/2 tsp red pepper flakes, 1/2 (1.25 oz.) envelope dry onion soup mix 1/2 (1 oz.) packet dried Italian seasoning salt and ground black pepper to taste

Directions 1. Set your oven to 400 degrees F before doing anything else and line a baking sheet with a piece of the foil. 2. Cut around the top of the pumpkin to make a lid. 3. With a large metal spoon, scoop out the inside membrane and seeds. 4. Arrange the pumpkin onto the prepared baking sheet. 5. Cook in the oven for about 1 hour. 6. Now, set your oven to 325 degrees F. 7. Meanwhile, heat a deep pan on medium-high heat and cook the sausage for about 10-12 minutes, flipping occasionally. 84

Rutabaga Bowls

8. Stir in the carrots, celery, onion and garlic and cook for about 5 minutes. 9. Stir in the parsnips, rutabaga, and cabbage and cook for about 5 minutes. 10. Add the red and green peppers, broccoli, zucchini, corn, broth and rice and cook for about 5 minutes. 11. Stir in the parsley, red pepper flakes, onion soup mix, Italian seasoning, salt and pepper and remove from the heat. 12. Place the vegetables mixture into the pumpkin and cover with the pumpkin lid. 13. Loosely cover the pumpkin with a piece of foil. 14. Cook in the oven for about 4 hours. 15. Remove from the oven and scoop some of the pumpkin flesh from the sides and mix with the vegetable mixture.

85

SIMPLE

Lebanese Salad

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 8 Calories 155 kcal Fat 14.9 g Carbohydrates 4.5g Protein 2.7 g Cholesterol 0 mg Sodium 202 mg

Ingredients 1 C. walnut halves 1 lb. radishes, trimmed and sliced into thin rounds 3 tbsp extra-virgin olive oil 2 tsp fresh lemon juice

3/4 tsp kosher salt 1/2 tsp honey 20 fresh mint leaves

Directions 1. 2. 3. 4. 5. 6. 7.

86

In a dry skillet, place the walnuts over medium heat and toast for about 2-4 minutes. Then chop the walnuts roughly. In a serving bowl, place the radishes. In a small bowl, add the oil, lemon juice, salt and honey and beat till well combined. Drizzle the dressing over the radish slices and toss to coat. Stack the mint leaves and roll tightly, then slice crosswise into thin ribbons. Fold the mint and walnuts into the salad and serve.

Simple Lebanese Salad

Vietnamese Pickles

Prep Time: 20 mins Total Time: 5 hrs 20 mins Servings per Recipe: 4 Calories 74 kcal Fat 0.1 g Carbohydrates 18.3g Protein 0.9 g Cholesterol 0 mg Sodium 28 mg

Ingredients 1/2 C. distilled white vinegar 1/4 C. white sugar 1 small carrot, peeled and cut into matchsticks 1 daikon radish, peeled and cut into matchsticks

2 tbsp chopped fresh cilantro 1 Thai chili pepper, seeded and chopped

Directions 1. 2. 3. 4. 5.

In a pan, heat the vinegar and sugar over low heat till the sugar is dissolved. Remove from the heat and refrigerate to cool completely. In a glass jar, place the daikon, carrot, cilantro and chili peppers. Place the cooled vinegar mixture over radish mixture, submerging the vegetables. Refrigerate, covered for at least 4 hours or overnight.

Vietnamese Pickles

87

MONDAY’S

Lunch

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 4 Calories 169 kcal Fat 14.3 g Carbohydrates 9.6g Protein 1.9 g Cholesterol 0 mg Sodium 163 mg

Ingredients 1/4 C. extra virgin olive oil 1/4 C. balsamic vinegar 1 tsp chopped fresh dill 1/4 tsp salt 1/2 tsp freshly cracked black pepper 1/2 C. chopped red onion

1 large zucchini, cut in half lengthwise then into 1/4-inch slices 1 large yellow squash, cut into 1/2-inch cubes 4 radishes, cut into 1/4-inch-thick slices

Directions 1. Set the broiler of your oven and arrange oven rack about 6-inches from the heating element. 2. In a bowl, add the olive oil, vinegar, dill, salt and pepper and beat till well combined. 3. Add the onion, zucchini, yellow squash and radishes and toss to coat well. 4. Transfer the radish mixture into an 8x8-inch baking dish. 5. With a piece of foil, cover the baking dish. 6. Cook under the broiler for about 10 minutes. 7. Remove the foil and cook under the broiler for about 10 minutes more.

88

Monday’s Lunch

Shanghai

Prep Time: 20 mins

Radishes

Total Time: 8 hrs 50 mins Servings per Recipe: 2 Calories 22 kcal Fat 0.7 g Carbohydrates 3.7g Protein 0.6 g Cholesterol 0 mg Sodium 890 mg

Ingredients 1 1/2 C. chopped daikon 3/4 tsp salt 1 tbsp rice vinegar 1/4 tsp ground black pepper

1/4 tsp sesame oil

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the daikon and salt and toss to coat. Refrigerate, covered for about 30 minutes. Drain and rinse the daikon, removing as much salt as possible. With a paper towel, pat dry and return to the bowl. Stir in the rice vinegar, black pepper and sesame oil. Refrigerate, covered for at least 8 hours.

Shanghai Radishes

89

RADISH

Slaw

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 136 kcal Fat 6.4 g Carbohydrates 3.3g Protein 15.6 g Cholesterol 70 mg Sodium 567 mg

Ingredients 1 (16 oz.) container cottage cheese 1 hard-cooked egg, diced 2 tbsp chopped fresh chives

3 radishes, chopped salt to taste

Directions 1. In a bowl, mix together all Ingredients and serve.

90

Radish Slaw

Backyard

Picnic Radishes

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 304 kcal Fat 19.9 g Carbohydrates 29.5g Protein 3.4 g Cholesterol 4 mg Sodium 359 mg

Ingredients 1 (14 oz.) package coleslaw mix 1 C. very thinly sliced Archer Farms(TM) Sugar Snap Peas 1/2 C. thinly sliced radishes 3 green onions, thinly sliced 3/4 C. Market Pantry(TM) Cashews Halves and Pieces Dressing: 1/2 C. vegetable oil

1/2 C. honey 1/4 C. rice vinegar 1 tbsp sriracha sauce 2 tsp soy sauce 1/2 tsp salt

Directions 1. 2. 3. 4.

In a large bowl, mix together all salad Ingredients. In a small bowl, add the dressing Ingredients and beat till well combined. Place the dressing over the salad and toss to coat. Serve immediately or refrigerate before serving.

Backyard Picnic Radishes

91

SIMPLEST

Radish Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 4 Calories 4 kcal Fat 0g Carbohydrates 0.8g Protein 0.2 g Cholesterol 0 mg Sodium 590 mg

Ingredients 1 bunch radishes, trimmed, chopped 1 tsp salt 1/4 tsp ground mixed peppercorns

1 sprig fresh cilantro, for garnish

Directions 1. In a bowl, place the radishes. 2. Sprinkle with the salt and peppercorns and toss till well combined. 3. Serve with a garnishing of the cilantro sprig.

94

Simplest Radish Salad

Carolina

Apple Ribs

Prep Time: 10 mins Total Time: 2 hrs 45 mins Servings per Recipe: 4 Calories 1794 kcal Fat 107.4 g Carbohydrates 131.5g Protein 70.9 g Cholesterol 363 mg Sodium 3152 mg

Ingredients 4 lb. beef spareribs 2 quarts apple juice 3 C. barbecue sauce 1/2 C. prepared horseradish

3 tbsp Worcestershire sauce 1 tsp garlic salt

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a stock pot, add the ribs and apple juice and bring to a boil. Reduce the heat and simmer for 1-2 hours. Set your oven to 350 degrees F. In a medium bowl, mix together the barbecue sauce, horseradish, Worcestershire sauce and garlic salt. Add 3 tbsp of the apple juice from the ribs and stir to combine well. Coat underside of the ribs with 1/3 of the sauce. Turn them over and arrange in a roasting pan. Coat the tops with the remaining sauce. Cook in the oven for about 25-35 minutes, coating with the sauce occasionally

Carolina Apple Ribs

95

BUTTERED

Radishes

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 29 kcal Fat 2.9 g Carbohydrates 0.8g Protein 0.2 g Cholesterol 8 mg Sodium 29 mg

Ingredients 1 tbsp butter 20 radishes, ends trimmed and radishes cut in half

salt and ground black pepper to taste

Directions 1. In a skillet, melt the butter over low heat. 2. Place the radishes, cut side-down, in the melted butter and season with the salt and black pepper. 3. Cook for about 10 minutes, stirring occasionally.

96

Buttered Radishes

Radish

Parcel

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 51 kcal Fat 3.9 g Carbohydrates 3.6g Protein 0.7 g Cholesterol 10 mg Sodium 64 mg

Ingredients 20 oz. radishes, sliced 2 cloves garlic, minced 2 tbsp butter, cut into small pieces 1 cube ice

salt and pepper to taste

Directions 1. Set your grill for high heat. 2. Place the radishes, garlic, butter and ice cube onto a large double layer of the foil piece. 3. Sprinkle with the salt and pepper and fold the foil tightly around the radish mixture to seal. 4. Arrange the foil packet over the grill grate. 5. Cook the foil packet on the grill for about 20 minutes.

Radish Parcel

97

HOW TO

Steam Radishes

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 4 Calories 109 kcal Fat 11.6 g Carbohydrates 1.5g Protein 0.4 g Cholesterol 31 mg Sodium 99 mg

Ingredients 20 radishes 2 tbsp water 1/4 C. butter

Directions 1. Trim the ends off of all the radishes and peel a band of radish-skin from around the middle of each radish. 2. In a microwave safe container, place the radishes and water and microwave, covered for about 8 minutes. 3. Drain the radishes well. 4. Transfer the radishes into a bowl with the butter and toss to coat. 5. Serve immediately.

98

How to Steam Radishes

Winding Ridge

Prep Time: 15 mins

Radishes

Total Time: 30 mins Servings per Recipe: 4 Calories 70 kcal Fat 6.8 g Carbohydrates 2.1g Protein 0.3 g Cholesterol 0 mg Sodium 114 mg

Ingredients 2 bunches radishes, trimmed 2 tbsp extra-virgin olive oil 1 tsp ground thyme salt to taste

1/2 lemon, juiced

Directions 1. Set your oven to 450 degrees F before doing anything else and line a baking sheet with a piece of foil. 2. Cut the radishes into halves. 3. If there are any large radishes, then cut into quarters. 4. In a bowl, add the radishes, olive oil and thyme and toss to coat. 5. Arrange the radishes onto prepared baking sheet and sprinkle with the salt. 6. Cook in the oven for about 15-20 minutes, tossing after every 5 minutes. 7. Serve with a drizzling of the lemon juice.

Winding Ridge Radishes

99

RACHAEL’S

Radishes

Prep Time: 20 mins Total Time: 1 day 30 mins Servings per Recipe: 3 Calories 31 kcal Fat 0.1 g Carbohydrates 7g Protein 0.7 g Cholesterol 0 mg Sodium 43 mg

Ingredients 3 bunches radishes 1/3 C. plum vinegar 1 1/2 C. water

Directions 1. 2. 3. 4. 5. 6.

Trim the stems and roots from the radishes and cut into 1/4-inch rounds. In a 2-quart non-reactive pan, add radishes, vinegar and water and bring to a boil. Reduce the heat to medium and simmer for about 8-10 minutes. With a slotted spoon transfer the radishes into a bowl and keep aside to cool. Reserve the cooking liquid in another bowl and keep aside to cool. After cooling in an airtight container, place the radishes and reserved liquid and refrigerate for overnight. 7. Serve the next day for best crispness.

100

Rachael’s Radishes

Ottoman Style Lamb

Prep Time: 10 mins Total Time: 3 hrs 43 mins Servings per Recipe: 4 Calories 530 kcal Fat 36.2 g Carbohydrates 9.1g Protein 39.4 g Cholesterol 158 mg Sodium 1759 mg

Ingredients 1 tbsp kosher salt 1 tsp black pepper 1 tsp paprika 1/4 tsp cayenne pepper 4 (10 oz.) lamb shoulder chops 1 tbsp olive oil 1/3 C. sherry vinegar 2 tbsp white sugar 4 oil-packed anchovy fillets

1 1/2 C. low-chicken broth 2 tsp minced fresh rosemary 1/4 tsp ground cinnamon 2 bunches breakfast radishes, rinsed and trimmed 5 fresh mint leaves, finely sliced 1 tbsp cold butter

Directions 1. 2. 3. 4.

Set your oven to 275 degrees F before doing anything else. In a bowl, mix together the salt, pepper, paprika and cayenne pepper. Place lamb chops onto a smooth surface and rub with the seasoning evenly. In large oven-proof skillet, heat the oil over high heat and sear the lamb chops for about 3-4 minutes per side. 5. Transfer the chops into a bowl. 6. Reduce the heat to low. 7. Add the vinegar, sugar and anchovies and cook, stirring and breaking up the anchovies. 8. Increase the heat to medium and cook, stirring continuously for about 3 minutes. 9. Stir in the chicken broth and increase the heat to high. 10. Add the rosemary and cinnamon and bring to a boil. 11. Return the browned lamb chops into pan. 12. Arrange the radishes between the chops. 13. Cover the skillet and cook in the oven for about 1 1/2 hours. Ottoman Style Lamb

101

14. Flip the chops and cook in the oven for about 1 1/2 hours. 15. Flip the chops again and now, set the oven to 425 degrees F. 16. Uncover the skillet and cook in the oven for about 15-20 minutes. 17. Remove the skillet from the oven. 18. With a slotted spoon, transfer lamb chops and radishes into a serving platter. 19. Place pan on stove over medium-high heat and bring the sauce to a simmer. 20. Simmer till the sauce becomes slightly thick, skimming off the fat from the surface. 21. Remove from the heat and immediately, stir in the mint and butter till the butter melts completely. 22. Place the sauce over the lamb chops and radishes and serve.

104

Creamy

Radish and Onion Soup

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 166 kcal Fat 9.3 g Carbohydrates 17.9g Protein 3.8 g Cholesterol 32 mg Sodium 688 mg

Ingredients 2 tbsp butter 1 large onion, diced 2 medium potatoes, sliced 4 C. raw radish greens

4 C. chicken broth 1/3 C. heavy cream 5 radishes, sliced

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

In a large pan, melt the butter over medium heat and sauté the onion until tender. Stir in the potatoes and radish greens. Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 30 minutes. Remove the soup mixture from the heat and keep aside to cool slightly. In a blender, add the soup in batches and pulse till smooth. Return the mixture to the saucepan. Stir in the heavy cream and cook, stirring continuously till well combined. Serve with the radish slices.

Creamy Radish and Onion Soup

105

4 INGREDIENT

Hazelnut Salad

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 4 Calories 70 kcal Fat 13.1 g Carbohydrates 4.5g Protein 2g Cholesterol 14 mg Sodium 238 mg

Ingredients 1 (5 oz.) package prewashed baby arugula 1/2 C. Hidden Valley(R) Original Ranch(R) Avocado Dressing

1/4 C. chopped toasted hazelnuts 4 medium radishes, trimmed and sliced

Directions 1. In 4 salad plates, divide the arugula and radishes. 2. Drizzle 2 tbsp of the dressing over salad in each plate. 3. Serve with a topping of the hazelnuts.

106

4 Ingredient Hazelnut Salad

Real

Prep Time: 15 mins

Radish Salsa

Total Time: 15 mins Servings per Recipe: 6 Calories 27 kcal Fat 2.3 g Carbohydrates 1.6g Protein 0.2 g Cholesterol 0 mg Sodium 4 mg

Ingredients 7 radishes, cut into 1/4-inch chunks 1/4 C. chopped cilantro 1/4 onion, cut into 1/4-inch chunks 1 tbsp finely chopped ginger

1 tbsp oil 1/2 jalapeno pepper, finely chopped 1/2 lime, juiced

Directions 1. In a bowl, mix together all Ingredients and serve.

Real Radish Salsa

107

3-INGREDIENT

Dip

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 99 kcal Fat 9.8 g Carbohydrates 1.1g Protein 2.2 g Cholesterol 31 mg Sodium 84 mg

Ingredients 4 cloves garlic, peeled 6 radishes, quartered 2 (8 oz.) packages cream cheese, softened

Directions 1. 2. 3. 4.

108

In a food processor, add the garlic and pulse till finely minced. Add the radishes and pulse till minced. Add the cream cheese and mix till well combined. Transfer into a serving dish and refrigerate to chill before serving.

3-Ingredient Dip

Turnip

Gratin

Prep Time: 20 mins Total Time: 1 hr 35 mins Servings per Recipe: 8 Calories 138 kcal Fat 5.9 g Carbohydrates 21.9g Protein 0.8 g Cholesterol 15 mg Sodium 79 mg

Ingredients 1 large turnip, peeled and cubed 2 tbsp butter 1 pinch salt and ground black pepper 2 large apples - peeled, cored, and diced 2 tbsp brown sugar 1 pinch ground cinnamon

Topping: 1/4 C. all-purpose flour 1/4 C. brown sugar 2 tbsp butter, softened

Directions 1. Set your oven to 350 degrees F before doing anything else and grease an 8-inch casserole dish. In a large pan, add the turnips and enough salted water to cover and bring to a boil. 2. Reduce the heat to medium-low and simmer for about 15-20 minutes. 3. Drain the turnips and transfer into a bowl. Add 2 tbsp of the butter, salt and pepper and mash till smooth. In a second bowl, add the apples, 2 tbsp of the brown sugar and cinnamon and toss to coat. 4. In a third bowl, add the flour, 1/4 C. of the brown sugar and 2 tbsp of the softened butter and with your hands, mix till a coarse meal-texture forms. In the bottom of the prepared casserole dish, place half of the turnip mixture and top with half of the apple mixture. 5. Repeat with the remaining turnip mixture and apple mixture. 6. Sprinkle the flour mixture on top evenly. 7. Cook in the oven for about 1 hour.

Turnip Gratin

109

GRANNY SMITH

Salad

Prep Time: 15 mins Total Time: 13 hrs 50 mins Servings per Recipe: 7 Calories 201 kcal Fat 8.1 g Carbohydrates 33.2g Protein 1.3 g Cholesterol 0 mg Sodium 387 mg

Ingredients 4 turnips, peeled and chopped 1 bunch green onions, chopped 2 Granny Smith apples - peeled, cored and chopped 4 slices canned pineapple, chopped 1/2 C. white sugar

1/4 C. vegetable oil 1 tbsp water 1 tsp salt 1/4 tsp ground black pepper

Directions 1. In a large pan of salted boiling water, cook the turnips for about 15 minutes. 2. Drain well and keep aside to cool completely. 3. In a large bowl, add the turnips, green onions, apples, pineapple and sugar and stir to coat evenly. 4. In another bowl, add the oil, water, salt and pepper and beat till well combined. 5. Place the dressing over the turnip mixture and toss to coat. 6. Refrigerate for overnight before serving.

110

Granny Smith Salad

Cast Iron Turnips

Prep Time: 5 mins Total Time: 15 mins Servings per Recipe: 2 Calories 226 kcal Fat 18.5 g Carbohydrates 14.9g Protein 2g Cholesterol 31 mg Sodium 360 mg

Ingredients 2 tbsp butter 1 tbsp olive oil 2 medium turnips, peeled and grated 1 large onion, sliced into rings

1 pinch salt and pepper

Directions 1. In a skillet, melt the butter and olive oil on medium heat and cook the onions for about 10-15 minutes. 2. Remove from the heat and transfer the onion into a bowl. 3. Add the grated turnip, salt and pepper and mix well. 4. Refrigerate for about 30 minutes. 5. Serve the turnip mixture over the small crackers.

Cast Iron Turnips

111

SWEET TURNIPS

from Finland

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 407 kcal Fat 30.4 g Carbohydrates 30.6g Protein 5.5 g Cholesterol 190 mg Sodium 492 mg

Ingredients 4 small turnips, chopped 2 tbsp butter 1/2 tsp salt 1 C. heavy whipping cream 2 eggs, beaten 1/3 C. packed brown sugar

1 C. crushed cornflakes cereal 2 tbsp crushed cornflakes cereal

Directions 1. 2. 3. 4.

Set your oven to 350 degrees F before doing anything else. In a large pan of salted boiling water, cook the turnips till tender but still firm Drain well and keep aside to cool completely. In a large bowl, add the turnips, butter, salt, cream, eggs, brown sugar and 1 C. of the corn flakes and mix till well combined. 5. Transfer the turnip mixture into a 2 quart casserole dish evenly and sprinkle with the remaining 2 tbsp of the crushed corn flakes. 6. Cook in the oven for about 45-50 minutes.

114

Sweet Turnips from Finland

Saint Kitts Island Style Turnips

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 102 kcal Fat 7.5 g Carbohydrates 8.4g Protein 1.2 g Cholesterol 0 mg Sodium 339 mg

Ingredients 2 tbsp vegetable oil 1/2 tsp mustard seed 1/4 tsp asafoetida powder 2 turnips, quartered and sliced thinly 4 fresh turnip leaves, chopped 1/2 onion, minced

1 tsp paprika 1 tsp turmeric 1/2 tsp salt 2 tbsp water 1 tbsp shredded coconut

Directions 1. In a large skillet, heat the oil on high heat and sauté the mustard seeds till crackling. 2. Stir in the asafoetida powder, turnips, turnip leaves, and onion, paprika, turmeric, salt and water. 3. Reduce the heat to medium and cook, covered for about 5-7 minutes. 4. Increase the heat to high and cook till all the water is absorbed. 5. Stir in the coconut and serve immediately.

Saint Kitts Island Style Turnips

115

STIR FRIED

Turnips

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 79 kcal Fat 3g Carbohydrates 12.8g Protein 1.1 g Cholesterol 8 mg Sodium 374 mg

Ingredients 3 C. diced peeled turnips 1/4 C. water 1 cube chicken bouillon

1 tbsp butter 2 tbsp white sugar

Directions 1. In a skillet, add the turnips, water and chicken bouillon cube on medium heat and simmer for about 15 minutes. 2. Add the butter and melt completely. 3. Stir in the sugar and cook for about 10 minutes, gently stirring occasionally. 4. Serve hot.

116

Stir Fried Turnips

Monday Night Soup

Prep Time: 10 mins Total Time: 2 hrs 15 mins Servings per Recipe: 12 Calories 234 kcal Fat 11.7 g Carbohydrates 21.5g Protein 11.6 g Cholesterol 27 mg Sodium 1119 mg

Ingredients 1 tsp vegetable oil 1 lb. kielbasa sausage, cut into 1 inch pieces 1 onion, chopped 5 C. chicken broth 2 (20 oz.) cans turnip greens 2 (14.5 oz.) cans great Northern beans, rinsed and drained 1 package vegetable soup mix (such as Knorr's(R))

1 tsp hot pepper sauce (such as Tabasco(R)) 1 tsp garlic powder 1 pinch Creole seasoning (such as Tony Chachere's(R)) salt and ground black pepper to taste

Directions 1. In a large skillet, heat the oil on medium heat and cook and the kielbasa and onion for about 5-7 minutes. 2. Transfer the kielbasa mixture into a bowl and keep aside. 3. In a large bowl, add the chicken broth, turnip greens, great Northern beans, vegetable soup mix, hot pepper sauce, garlic powder, Creole seasoning, salt and black pepper and bring to a boil. 4. Add the kielbasa mixture and reduce the heat to medium-low. 5. Simmer for about 2 hours.

Monday Night Soup

117

TUESDAY’S

Turnip Bowl

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 305 kcal Fat 19.8 g Carbohydrates 22.3g Protein 9.8 g Cholesterol 36 mg Sodium 637 mg

Ingredients 3 turnips, peeled and chopped 1 lb. turkey bacon 4 tbsp rendered bacon fat

1/2 C. packed brown suga

Directions 1. 2. 3. 4. 5. 6.

In a large pan of salted boiling water, cook the turnips till tender but still firm Drain well and keep aside to cool completely. Heat a large skillet on medium-high heat and cook the bacon till browned completely. Reserve the bacon grease and transfer the bacon onto a paper towel lined plate to drain. Then, crumble the bacon. In a large bowl, add the turnips, bacon, reserved bacon fat and brown sugar and mix till well combined. 7. Serve immediately.

118

Tuesday’s Turnip Bowl

Vegetarian Curry

Prep Time: 25 mins Total Time: 2 hrs 5 mins Servings per Recipe: 4 Calories 226 kcal Fat 8.9 g Carbohydrates 33.6g Protein 6.7 g Cholesterol 0 mg Sodium 502 mg

Ingredients 2 tbsp olive oil 1/2 onion, diced 2 cloves garlic, minced 1 tbsp ground cumin 2 tbsp curry powder 1 (15 oz.) can garbanzo beans (chickpeas), undrained 1/2 red bell pepper, diced

1/2 turnip, peeled and diced 1 C. corn kernels 1/2 (15 oz.) can tomato sauce 1 pinch crushed red pepper flakes (optional) 1 pinch salt 1 pinch cracked black pepper

Directions 1. In a large pan, heat the oil on medium heat and sauté the onion, garlic, cumin, and curry powder for about 5 minutes. 2. Add the garbanzo beans, red bell pepper, turnip, corn, tomato sauce, red pepper flakes, salt and black pepper and bring to a boil on medium-high heat. 3. Reduce the heat to medium-low and simmer, covered for about 1 1/2-2 hours.

Vegetarian Curry

119

AROMATIC

Turnips

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 4 Calories 318 kcal Fat 25.4 g Carbohydrates 17.7g Protein 7.2 g Cholesterol 85 mg Sodium 365 mg

Ingredients 2 tbsp butter 3 cloves garlic, minced 5 large turnips, cut into cubes 3/4 C. heavy whipping cream 1/2 C. grated Parmesan cheese 1 green onion, minced

1/2 tsp oregano 1/2 tsp parsley flakes salt to taste ground black pepper to taste

Directions 1. 2. 3. 4. 5.

120

In a large pan, melt the butter on medium heat and sauté the garlic for about 5 minutes. Add the turnips and cook for about 7-10 minutes, stirring occasionally. Add the cream and Parmesan cheese and bring to a gentle simmer. Cook for about 10-15 minutes, stirring continuously. Stir in the green onion, oregano, parsley, salt and black pepper and cook for about 1-2 minutes.

Aromatic Turnips

Turnip

Applesauce Bake

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 12 Calories 116 kcal Fat 8.8 g Carbohydrates 8g Protein 1.9 g Cholesterol 51 mg Sodium 707 mg

Ingredients 2 turnips, peeled and diced 1 C. applesauce 6 tbsp butter, softened 4 tsp brown sugar 2 eggs, beaten 1 tbsp salt

1/4 tsp ground black pepper 1 3/4 C. soft bread crumbs, divided 2 tbsp butter, melted

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 2-quart casserole dish. 2. In a large pan of boiling water, cook the turnips for about 15 minutes. 3. Drain well and keep aside. 4. In a large bowl, add the turnips, applesauce, 6 tbsp of the softened butter, brown sugar, and eggs, salt, black pepper and half the bread crumbs and mash till well combined. 5. Place the turnip mixture into the prepared casserole dish evenly. 6. Top with the remaining bread crumbs and drizzle with 2 tbsp of the melted butter. 7. Cook in the oven for about 30 minutes.

Turnip Applesauce Bake

121

CREAMY

Lunch Box Soup

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 8 Calories 291 kcal Fat 22.1 g Carbohydrates 14.6g Protein 9.3 g Cholesterol 67 mg Sodium 489 mg

Ingredients 1 lb. turkey bacon, cut into 1/2-inch dice 1 tbsp bacon drippings, optional 2 C. diced onion (1/2-inch dice) 2 C. diced potato (1/2-inch dice) 2 C. diced turnip (1/2-inch dice) 4 sprigs fresh thyme

water, to cover 1 tbsp butter 1 C. torn kale leaves 1 C. heavy cream salt and ground black pepper to taste

Directions 1. 2. 3. 4. 5. 6. 7.

Heat a large pan on medium heat and cook the bacon for about 4 minutes. Drain the grease, reserving 1 tbsp in the pan. In the same pan, add the onion with the bacon and sauté for about 4 minutes. Stir in the potato and turnip and sauté for about 2 minutes. Add the thyme and enough water to cover and bring to a boil. Reduce the heat to medium-low and simmer for about 15-20 minutes. Meanwhile in a small skillet, melt the butter on medium heat and cook the kale for about 2-3 minutes. 8. Reduce heat to medium-low and cook for about 1-2 minutes. 9. Add the kale and cream into the simmering soup and simmer for about 2-3 minutes. 10. Discard the thyme sprigs and serve hot.

124

Creamy Lunch Box Soup

Arabian

Turnips

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 351 kcal Fat 15.2 g Carbohydrates 29.9g Protein 22.9 g Cholesterol 66 mg Sodium 305 mg

Ingredients 6 C. water 1 lb. beef stew meat, cut into 1-inch cubes 1/2 (6 oz.) can tomato paste 4 C. water 5 turnips, peeled and cut into 2-inch cubes

salt and ground black pepper to taste 2 tbsp lemon juice 1 1/2 tbsp maple syrup 1 tbsp white sugar 2 C. cooked rice

Directions 1. In a large pan, add 6 C. of the water and bring to a boil. 2. Add the stew meat and cook for about 30-45 minutes, skimming off fats from top occasionally. 3. Stir in the tomato paste and cook for about 1-2 minutes. 4. Add 4 C. of the water, turnips, salt and black pepper and bring to a boil. 5. Add the lemon juice, maple syrup and sugar and stir to combine. 6. Reduce the heat to medium and simmer for about 30-40 minutes. 7. Serve this stew over the cooked rice.

Arabian Turnips

125

GOURMET

Turnip Mash

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 6 Calories 141 kcal Fat 6.1 g Carbohydrates 19.9g Protein 2.5 g Cholesterol 16 mg Sodium 322 mg

Ingredients 1 large turnip, peeled and cubed 3 white potatoes, peeled and cubed 1/4 C. milk 3 tbsp unsalted butter 1 tsp white sugar

3/4 tsp salt 1/4 tsp pepper

Directions 1. 2. 3. 4. 5.

Set your oven to 375 degrees F before doing anything else. In a large pan, add the turnip and potatoes and enough water to cover and bring to a boil. Cook for about 25-30 minutes. Drain well and transfer into a bowl. Add the milk, 2 tbsp of the butter, and sugar, salt and pepper and mash till a slightly lumpy mixture forms. 6. Place the turnip mixture into a small baking dish evenly and top with the remaining butter in the shape of dots. 7. Cover the baking dish partially and cook in the oven for about 15 minutes. 8. Uncover and cook in the oven for about 8 minutes.

126

Gourmet Turnip Mash

Alabama Turnips

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 4 Calories 102 kcal Fat 5.9 g Carbohydrates 8.2g Protein 4.8 g Cholesterol 17 mg Sodium 161 mg

Ingredients 1 cube vegetable bouillon 1 C. water 3 C. peeled, cubed turnips 1/4 C. minced onion 2 cloves garlic, minced salt and black pepper to taste

1 1/2 tbsp sour cream 1/2 C. shredded sharp white Cheddar cheese chopped fresh parsley for garnish (optional)

Directions 1. 2. 3. 4. 5. 6. 7. 8.

In a pan, add the vegetable bouillon cube and water and bring to a boil on high heat. Cook for about 1 minute, stirring continuously. Stir in the turnips, onion and garlic again bring to a boil. Cook for about 10 minutes. Reduce the heat and simmer for about 10-15 minutes. Add the sour cream and lightly, stir to combine. Stir in the salt and pepper and remove from the heat. Serve with the topping of the shredded Cheddar cheese and parsley.

Alabama Turnips

127

CINNAMON

Sugar Turnips

Prep Time: 30 mins Total Time: 1 hr 35 mins Servings per Recipe: 6 Calories 176 kcal Fat 8g Carbohydrates 23g Protein 4g Cholesterol 79 mg Sodium 312 mg

Ingredients 3 large carrots, cubed 1 large turnip, cubed 3 tbsp softened butter 1/2 tsp salt 1/4 C. all-purpose flour 1/4 C. white sugar 2 eggs

1/2 C. milk 2 tbsp white sugar 1/4 tsp ground cinnamon

Directions 1. Set your oven to 350 degrees F before doing anything else and grease a 2 quart casserole dish. 2. In a large pan, add the carrot, turnip cubes and enough salted water to cover and bring to a boil on high heat. 3. Reduce the heat to medium-low and simmer for about 20 minutes. 4. Drain well and steam dry for about 1-2 minutes. 5. Return the carrots and turnips to the pan with the butter, salt, flour and 1/4 C. of sugar and mash till well combined. 6. In a large bowl, add the eggs and milk and beat well. 7. Add the mashed turnip mixture and mix till well combined. 8. In a small bowl, mix together 2 tbsp of the sugar and cinnamon. 9. Transfer the turnip mixture into the prepared casserole dish evenly and sprinkle with the sugar mixture. 10. Cook in the oven for about 45 minutes.

128

Cinnamon Sugar Turnips

Homemade

Harissa (Classical North African Style)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 40 Calories 28 kcal Fat 2.8 Carbohydrates 0.9g Protein 0.2 g Cholesterol 0m Sodium 176 mg

Ingredients 6 oz. bird's eye chilies, seeded and stems removed 12 cloves garlic, peeled 1 tbsp coriander, ground 1 tbsp ground cumin 1 tbsp salt

1 tbsp dried mint 1/2 C. chopped fresh cilantro 1/2 C. olive oil

Directions 1. Add the following to the bowl a food processor: chilies, cilantro, garlic, salt mint, coriander, and cumin. 2. Pulse the mix until it is smooth then add in some olive oil and pulse the mix a few more times. 3. Place the mix in jar and top everything with the rest of the oil. 4. Enjoy.

Homemade Harissa

129

HOMEMADE

Harissa (Classical Tunisian Style)

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 192 Calories 10 kcal Fat 0.3 g Carbohydrates 1.9g Protein 0.4 g Cholesterol 0m Sodium 26 mg

Ingredients 11 oz. dried red chili peppers, stems removed, seeds, removed 3/4 C. chopped garlic 2 C. caraway seed

1/2 tsp ground coriander seed 2 tsps salt

Directions 1. Let your chilies sit submerged in water for 30 mins then remove the liquids. 2. Now add the following to the bowl of a food processor: salt, pepper, coriander, garlic, and caraway. 3. Puree the mix then place everything into a Mason jar and top the mix with a bit of oil. 4. Place the lid on the jar tightly and put everything in the fridge. 5. Enjoy.

130

Homemade Harissa

ENJOY THE RECIPES?

KEEP ON COOKING

WITH 6 MORE FREE COOKBOOKS!

Visit our website and simply enter your email address to join the club and receive your 6 cookbooks. http://booksumo.com/magnet https://www.instagram.com/booksumopress/ https://www.facebook.com/booksumo/