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Cooking with The CSA: Caramelized Turnips and Spring Salad With Strawberries0

Caramelized Turnips With Their Greens

1 Bunch of White Turnips
Olive Oil
Salt & Pepper
Wine Vinegar

Preheat the oven to 425 degrees.

Cut the greens off the turnips, trim the stem area and cut the turnips into halves or quarters. Toss the turnips in a bowl with a generous splash of olive oil, salt and pepper. Spread them out in a layer on a baking sheet and roast them in the oven for 15 – 30 minutes—until tender.

While the turnips are roasting, put 1/2 cup of water (just enough to steam the greens) in a pot, bring it to a low boil, and add the greens. Stir them a bit, and cook until they are tender. Remove them from the pot and drain off most of the liquid. Sprinkle a bit of salt over the greens. When the roots are done, combine the greens and the roots. Sprinkle a dash of wine vinegar over the top and serve!

Spring Salad With Strawberries and Creamy Orange-Avocado Dressing

3 green onions, roughly chopped
1/2 avocado, peeled and pitted
1/2 cup orange juice
1/8 teaspoon sea salt
1/8 teaspoon ground black pepper
3 ounces spring greens or mesclun mix
1 cup sliced fresh strawberries
1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler

Method
Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. In a large bowl, toss greens, strawberries and asparagus together. Transfer to plates, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated.

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