I’ve been using my turnips in soups this month. Try this one from Prevention magazine. Put in as many turnips and carrots as you like.
(2017) Root Vegetable Soup
Recipes
(2017) Ginger Sesame Collard Slaw
I don’t remember how I acquired this, but it’s a recipe from vegan blogger Becky Striepe of Glue & Glitter. Her recipe is for a small serving. Increase to suit the size of your crowd.
(2017) Cabbage Salad with Tahini Dressing
This recipe from SeriousEats.com is good when it’s fresh, but it’s really nice when it’s wilted as well. A great do-ahead. If you’re going to make it ahead, combine the cabbage and onion and add just a little salt. Let the vegetables sit maybe two hours in a colander and then give them a good squeeze. Now you’ve removed a lot of the moisture and the dressing won’t get watered down as the salad rests.
(2017) Mexican Stuffed Peppers
I’ve been making a bunch of stuffed peppers this year. Usually it’s a quick and easy dish to put together, especially when I cook them in a slow cooker. This recipe from “Flat Belly Diet! Cookbook” calls for frozen corn. Use it or not. And you can substitute some chopped fresh tomatoes for the can of stewed tomatoes called for here.
(2017) Braised Turnips
This recipe from Southern Living was designed for hakurei turnips, but you can that purple-top turnip into bite-size chunks and treat it the same way.
(2017) Grilled Sweet Potatoes with Sour Cream and Lime
If you feel like grilling on these fine cool evenings, how about this recipe from Fine Cooking? My one large sweet potato in today’s box will be plenty for this dish.
(2017) Kale Fritters with Yogurt-Chili Dipping Sauce
Or how about these kale fritters adapted from a recipe by Adam Waller of Bocado demonstrated at the Peachtree Road Farmers Market.
(2017) Deviled Cauliflower Casserole
But maybe you’re in the mood for something more tradition. How about this casserole from chow.com? It’ll give you practice in making a classic white sauce – a good skill to refresh before Thanksgiving arrives.
(2017) Pickled Fried Butternut Squash
I know – two crazy recipes for butternut squash. Well, why not?
This one came from Sunset magazine, the Western equivalent of Southern Living. It’s based on a northern Italian pickling technique called carpione that’s traditionally used to preserve fish but works with any firm-fleshed seasonal vegetable.
(2017) Butternut Squash Jerky
I saw this recipe for pumpkin jerky in “Scraps, Wilt + Weeds” by Mads Refslud & Tama Matsuoka Wong
and thought what a great idea for butternut! The recipe calls for you to dehydrate a half pumpkin and spend 5 to 7 days doing it. I’m going to try it with butternut halves and expect it won’t take nearly that long.