Scarlet Queen Turnips were in the CSA share, and I really had no plan for them. I tucked them in the fridge and didn’t pay attention to them until I decided to make a potato salad. Turnips go well with potatoes because they have a similarly smooth texture, add a little variety, and lighten some bites since you’ll get mouthfuls that are not all potato.
For this potato salad, I boiled 10 small Yukon Gold potatoes and 6 large Scarlet Queen Turnips until easily pierced by a fork. I drained them and gave them a rinsing in cold water to stop them from cooking.
When cool to touch, I quartered them, transferred them to a large mixing bowl, and dressed them with:
- 1/3 cup olive oil
- 1/4 cup honey
- 4 TB apple cider vinegar
- 2 TB Worcestershire
- 2-3 TB German mustard
- fresh ground black pepper
I whisked the dressing and mixed it into the potatoes. Turned out pretty good.
My CSA share of veggies had some Hakurei turnips, which were new to me, so I had to make something new. I had some yellow potatoes and tempeh, so I made a hearty meal using the turnips and their greens.
The result: Roasted Turnips and Potatoes with Tempeh Loaf and Sautéed Turnip Greens… trust me on this one.
I quartered the potatoes and turnips, tossed them in olive oil, sea salt, and pepper, and let them roast in a 375 degree oven for 30 minutes or so, until the potatoes were done. It couldn’t be more simple.
I made my delicious Tempeh Loaf, which is always an enjoyable main dish. Tempeh loaf is easy. I don’t shape it like a traditional meatloaf, as you can see from my pie plate in the photo, but I still call it tempeh loaf since it is replacing meatloaf on my table.
- a package of tempeh
- 1 medium sized yellow onion
- 3-4 cloves garlic
- 1/4 cup ketchup
- 2 TB dijon mustard
- 2 TB Worcestershire sauce
- 1 egg
- 2 TB olive oil
- 2-3 slices of bread, crumbled
- 1/3 cup grated parmesan
First, using a food processor, grind up the tempeh and give the onions and garlic a very fine chop. Transfer this into a large bowl, and start adding the rest of the wet ingredients. Mix well, add the bread crumbs and parmesan, and mix well.
Spread this into a baking dish- I like the round pie shape, but a square or rectangle works just fine. Bake at 375 for 30-40 minutes until it is cooked through.
I like tempeh loaf with ketchup, so I spiced up some simple organic 365 brand ketchup with Savory Spice Shop’s Red Rocks Hickory Smoke Seasoning. As I’ve said before… everything is better when you add Savory Spice Shop’s spices into the mix!
Finally, I sauteéd the turnip greens in a little white wine and olive oil for just a few minutes until they turned a bright shade of green. I removed them from heat and added a little maple syrup and dijon mustard, as well as dehydrated shallots from… of course, Savory Spice Shop.
A sprinkle of sea salt and fresh ground pepper and you have yourself a meal.
I know, I know, I know… I need a better camera. This doesn’t really look incredibly appetizing, but it was. Roasted garlic smashed potatoes, parmesan peas, and Turkey Meatloaf in Mushroom Gravy.
Here’s a photo of some roasted garlic, which is easy to make. Peel off some, but not all, of the skins on a bulb of garlic. Chop off the very top, place in a baking dish, and cover in olive oil. Cover the whole thing in foil and bake at 375-400 for 45 minutes or so.
For this month’s Taste and Create, I was paired with Padmajha from Seduce Your Tastebuds. She is a fantastic cook with recipes that go way beyond my perceived comfort zone in the kitchen. Luckily, living here in Boulder, CO, I was able to rely on my friends at Savory Spice Shop to buy some fresh, high quality Fenugreek Seeds, Fennel Seeds, Curry Leaves, and Asafetida. With excellent ingredients, this dish turned out to be quite easy and incredibly delicious.
Here is the link to Padmajha’s recipe.
Here is what I did-
- 5 Yukon Gold Potatoes (I found some local organic potatoes at Whole Foods)
- 1 28 oz. can of whole tomatoes, separated from their juices (It is not the season for fresh tomatoes, so I will repeat this dish once Colorado’s growing season is in full bloom)
- 1 TB olive oil
- a pinch of asafetida
- 1 TB cumin seeds
- 1 tsp fennel seeds
- 1/4 tsp fenugreek seeds
- 4 dried thai chilies
- 1 TB grated ginger
- 6-8 curry leaves
- 1 cup water
- sea salt
First, I brought some water to a boil to cook the potatoes that I had washed and quartered with the skin on. When they were done, I let them cool so I could touch them.
The actual dish is quite easy. I brought the oil to medium high and then added the asafetida and cumin. I tossed them in the oil and then immediately added the fennel, fenugreek, and chilies. I mixed them and then right away added the tomatoes, ginger, and curry leaves, stirred it all together, and let it cook a few minutes, turning down the heat to medium. Next, I added the juice from the canned tomatoes plus 1 cup water and stirred to combine.
After a few minutes, I crumbled in the potatoes by hand, breaking them into bite sized chunks. I mixed this well and let it cook for 15 minutes. When it was almost done, I added some sea salt and mixed it again. I served this with a quick version of Padmajha’s Chapathi, which I will try to recreate another day in an attempt to perfect it.