FreshFix Food Blog

Turnips

3/31/2020

The turnips we have this week are a variety call gilfeather which was originally bread by crossing a turnip with a rutabage. Later in the year we will get salad turnips, also called Japanese turnips. Salad turnips are harvested early in the growing season, resulting in a small tender turnip with a mild, sweet flavor. They differ from purple top turnips which stay in the ground longer and get stronger in flavor as they grown. While you generally want to cook purple top turnips, salad turnips are very versatile and can be eaten raw or cooked.
Storage
Remove the greens (if they have them) immediately and store in the refrigerator in a plastic bag. Don’t throw away the greens though, they can be sautéed right along with the bulbs or used as you would spinach or other greens. Turnips will last in the fridge for at least two weeks, but we recommend that you use them sooner to avoid bitter flavors.
Preparation
I generally don't peel turnips, but if you don't like the tougher skin or they are extra dirty you may want to peel them. If not, you can just scrub away any remaining dirt and chop them up.

6 Ways to Enjoy Turnips

Substitute half the potatoes in your favorite potato dish with turnips to add flavor and reduce calories. Prepare the turnips in the same manner you would prepare the potatoes.
Choose a healthier substitute. Cut the turnips into thin strips and bake in the oven with olive oil, garlic, salt, and pepper to make a healthier version of “French fries.”
Use raw turnips (sliced or grated) to add a crunchy texture and light flavor to sandwiches, salads or slaws.
Turbo charge your soups. Mince the turnips and toss them into soups right before cooking , just as you would celery or onion, to add a new, rich flavor.
Mix it up. Try mashed turnips instead of potatoes as a lower calorie alternative. Bring the turnips to a boil and once cooked, mash them together with low-fat milk, salt, and pepper until they are slightly lumpy.
Go simple. For an easy on-the-go snack, pack sliced turnips with some of your favorite dips, such as hummus or low-fat dressing.

Roasted Turnips with Couscous

Ingredients

1 bunch salad turnips with greens
1 cup Israeli couscous
1 garlic clove, minced
Pinch of red chili flakes (optional)
1/4 cup chopped red onion
Juice of half a lemon
4-5 Tbsp. extra virgin olive oil
Salt and pepper to taste

Directions

Preheat oven to 425 degrees.
Remove the turnips from the greens and wash both well. Halve the turnips and finely chop the greens.
Toss the turnips with 1-2 Tbsp. olive oil, salt, pepper, and chili flakes.
Place turnips flat side down on a roasting pan and roast for 5-10 minutes until light brown.
Bring a pot of 3 cups of water to a boil and add couscous. Cook 8-10 minutes until tender, then drain.
Heat 1-2 Tbsp. olive oil in a pan and add the garlic, cooking until fragrant. Then toss in the chopped leaves, a pinch of salt, and pepper.
Once wilted, combine the leaves with the chopped red onion, couscous, and turnips. Add lemon juice and 1 Tbsp of olive oil.

White Bean Hash

Ingredients

2 tbs olive oil
1 large turnip, peeled & diced
1 medium sweet potato, peeled & diced
1 red bell pepper, seeded & diced
2 teaspoons chili pepper
15- ounce can white beans, drained & rinsed
1 cup chopped kale
3 cloves garlic, peeled & minced
1 green onion, finely chopped
Salt and pepper to taste

Directions

In a large pan, heat the olive oil.
Add the turnips and sweet potatoes, salt and pepper. Cover with a lid and cook for 5- 8 minutes, stirring occasionally.
Add the bell pepper and cook 2 minutes longer
Add the chili pepper, white beans and kale. Cook, uncovered, until the kale is wilted.
Add the green onions and garlic, toss and serve.

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Carrots

12/18/2019

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Baby carrots might be nice for kids, but when it comes to cooking, I say go big or go home! Actually there’s almost no relationship between size and flavor in carrots. Carrots prefer cooler weather, so they do well in Western New York. Even in summer we can get enormous carrots without any loss in flavor or texture.

Storage
Carrots are hardy vegetables that will keep longer than many others if stored properly. The trick to preserving the freshness of carrot roots is to minimize the amount of moisture they lose. To do this, make sure to store them in the coolest part of the refrigerator in a plastic bag or wrapped in a paper towel, which will reduce the amount of condensation that is able to form. They should be able to keep fresh for two weeks or more if stored properly.
Preparation
Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them.

Cooking Ideas

Try combing shredded carrots, beets and apples, and eat as a salad.
Steaming carrots retains flavor and vital nutrients. Cut 1/4 in thick and steam for 5 minutes for optimal nutrition and taste.
For quick, nutritious soup that can be served hot or cold, purée boiled carrots and potatoes in a blender or food processor, and add herbs and spices to taste.

Nutritional Information
They are an excellent source of vitamins and minerals especially vitamin A. 1/2 cup of carrots contains 266% of the Daily Value of Vitamin A and only 27 calories- so eat up!

Carrot RecipesQuinoa with Moroccan Winter Squash and Carrot Stew
This is probably my favorite carrot recipe of all time. You can also use up some of the butternut or honeynut squash you have hanging around

Pickled Carrot Sticks
The perfect winter pickle

Roasted Carrots and Beets
It doesn't get any simpler than this! Add your favorite herbs for extra flavor.

Carrot and Craisin Salad

Craisins sounded like a more catchy title than sweetened dried cranberries (which is what they are).
Ingredients

1 pound carrots
1 cup water
2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
1/8 teaspoon red-pepper flakes (optional)
1/3 cup dried cranberries or other dried fruit like raisins, apricots, cherries or blueberries
1 tablespoon olive oil

Directions
1. Peel and coarsely grate 1 pound carrots (to yield 4 to 5 cups).
2. In a large skillet over high heat, bring 1 cup water, 2 tablespoons white vinegar, 1 teaspoon coarse salt, 1/2 teaspoon ground cumin, 1/4 teaspoon ground pepper, and 1/8 teaspoon red-pepper flakes to a boil.
3. Add carrots and 1/3 cup craisins; toss to coat. Reduce heat to medium; cover, and cook until carrots are crisp tender, tossing occasionally for 8 to 10 minutes.
4. Mix in 1 tablespoon olive oil. Transfer to a covered container and chill until ready to serve.

Veggie "Rainbow" Meatloaf

This is one of those sneaky ways to get kids (or adults) to eat their veggies.
Ingredients

2 tablespoons olive oil
1 medium onion, diced
2 apples, shredded
1 large bell pepper, finely diced
2-3 carrots, shredded
5 cloves crushed garlic
Kosher salt and freshly ground pepper
2 large eggs
2 pounds lean ground beef
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
3/4 cup ketchup
1/4 cup plus 2 tablespoons apple cider vinegar

Directions
1. Preheat the oven to 425 degrees. Heat the oil in a large sauté pan over high heat. Add the onions, bell peppers and carrots.
2. Season with salt and pepper and cook until the vegetables are almost soft, about 5 minutes. Set aside to cool.
3. In the meantime, in a large bowl add the beef, apples, garlic, parsley, breadcrumbs, parmesan cheese, 1/2 cup ketchup and 2 tablespoons balsamic vinegar. Add the sautéed vegetables. Mix until just combined.
4. On a foil lined baking sheet, place the meat and form into a loaf.
5. Whisk the remaining 1/4 cup ketchup, 1/4 cup balsamic vinegar in a small bowl; brush the mixture over the entire loaf.
6. Bake for 1 hour. Let rest for 10 minutes before slicing.

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Parsnips

12/3/2019

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Some people liken parsnips to a pale carrot, but they are so much more. Their sweet and nutty flavor allows them to pair well with both sugary and savory dishes. The cold weather only intensifies the natural flavor in parsnips, and they are one of the few veggies that improve with size (they stay tender rather than getting fibrous or unflavorful as some veggies do when they get too big).

Storage
Keep parsnips unwashed in the refrigerator in a perforated plastic bag. They should last for several weeks stored this way. If they start to get a little wrinkly, you can always just throw them in a bowl of water and let them sit in the bowl in the fridge to a day or so.
Preparation
To prepare parsnips, wash and peel if desired. I never peel my organic carrots because it wastes good flesh and fiber. You really don’t need to peel these parsnips either, but it’s up to you. If you plan to steam them, the skin will fall off pretty easily once they are cooked. If you want to freeze your parsnips, you will probably have the best luck cooking and then pureeing them first.
Nutrition info
Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a source of vitamin C (11% of RDA), folate (11% RDA) and manganese (10% RDA).
Cooking Ideas

Add them to long-simmering dishes, such as soups and stews, during the last 10 to 15 minutes of the cooking time. 
Substitute chopped cooked parsnips for some or all of the potatoes in your favorite potato salad recipe.

Glaze cooked parsnips like carrots, with brown sugar, honey or mustard.  Brown sugar, apples, orange zest, cinnamon, nutmeg and ginger enhance the natural sweetness of parsnips. 
Roasted carrots and parsnips with rosemary and garlic or roast and toss with your favorite herbs

View More Parsnip Recipes

Chicken and Parsnip Stew

Parsnip Soup with Pesto

Ingredients (6 Servings)

2 lbs. chicken legs and thighs.
2 Tbs. fresh thyme, finely chopped.

2 tsp. fresh rosemary, finely chopped.
4 cloves garlic, crushed.
2 Tbs. oil or butter.
3 parsnips chopped into 2 in, cubes.
1 red onions, coarsely chopped

2 cups chicken stock
4 sage leaves, whole.
1 lemon, zest and juice.

Directions
1. Preheat the oven to 400°F. Place the chicken in a bowl with the thyme, rosemary, garlic and a big pinch of salt and pepper. Heat 1 Tbsp. of oil or butter in a large pan with a lid or casserole dish, throw in the chicken, brown each piece for a few minutes then transfer it to a plate - you might need to do this in batches.
2. Heat the remaining tablespoon of oil or butter on a medium heat in the same pan, throw in the parsnips and onions and cook for a few minutes until brown. Pour over the chicken stock and add a pinch of salt and pepper. Throw in the sage leaves and stir.
3. Return the chicken to the pan and stir in the lemon zest and juice. Place in the oven with the lid on and cook for 1hour. Remove from the oven and allow to rest for 5 minutes before serving.

Modify this recipe by adding carrots, potatoes or any root vegetables you have lying around.
Ingredients (4-6 Servings)

2 lbs. medium parsnips, peeled, cut into 1/2-inch pieces 3 Tbsp. extra-virgin olive oil, divided
2 tsp. walnuts, cashews, or pinenuts

2 Tbsp. chopped fresh herbs (e.g., dill, parsley, chives)
1 tsp. fresh lemon juice
4 cups vegetable stock

Directions:

1. Preheat oven to 400°. Toss parsnips with 1 Tbsp. oil in a large bowl and season with salt and pepper. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22 –25 minutes.
2. Meanwhile, pulse walnuts and herbs in a mini- processor until very finely chopped. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Add remaining 2 Tbsp. oil and lemon juice and pulse to combine. Season pesto to taste with salt and pepper. Set aside.
3. Let parsnips cool slightly, then transfer to a blender. Add stock; purée until smooth. Pour soup into a large saucepan and heat over medium until warmed through. Season with salt and pepper and divide among bowls. Drizzle with pesto.

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Turnips

6 Ways to Enjoy Turnips

Roasted Turnips with Couscous

White Bean Hash

Carrots

Carrot and Craisin Salad

Veggie "Rainbow" Meatloaf

Parsnips

Chicken and Parsnip Stew

Parsnip Soup with Pesto

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