Turnips, Sunchokes, Squash, and Dill, Oh My!

sunchokes

After the freeze earlier this week it was a bit of a struggle to fill those baskets, but Margie pulled out all the stops, and we are lucky enough to have lots of lovely organic veggies to eat this week. Hurrah!

We’re fortunate to have a basket of sustainably-farmed food from farmers we trust, but you might be feeling a little bit overwhelmed looking at some of the veggies in those baskets this week. Never fear! We’ve got a couple of great recipes that use some of the trickier vegetables in your baskets!

Potatoes and Greens in a Creamy Dill Sauce

Adapted from The Washington Post

Ingredients

  • 2 pounds of unpeeled Red Bliss or Yukon Gold potatoes
  • 1 bunch of collard greens, washed well and chopped into thin ribbons, with the stems removed
  • 1 bunch of arugula, stemmed, rinsed and drained
  • 1 bunch of dill, chopped
  • 3 tablespoons olive oil
  • 4 green onions, chopped
  • 1 cup almond milk or dairy milk
  • Salt and pepper, to taste

Directions

  1. Place whole potatoes in a large pot, cover with water and bring to a boil over high heat. Reduce the heat to medium and cook about 18 minutes, until just tender. Drain. When cool enough to handle, cut into quarters (or smaller, if using large potatoes).
  2. Heat the oil in a large skillet over medium heat. Add the onions and cook for 1 minute, stirring, until softened, then add the collards, stirring frequently for 5 minutes, or until they start turning bright green.
  3. Add the arugula to the pot. Cover and cook a few minutes more, or until the bulk of the greens are looking wilted. Uncover and add the chopped dill; stir to incorporate and cook for about 3 minutes, until the greens are completely wilted. Reduce the heat to medium-low; add the almond milk and mix well. Cook for about 8 minutes, stirring occasionally, until the greens are tender. Remove from the heat.
  4. Transfer the mixture to a food processor, working in batches if necessary, or turn off the heat and use your immersion blender to puree the mixture into a sauce. Return to the skillet over medium-low heat; season with salt and pepper to taste.
  5. Add the drained potatoes and mix well, cook just until warmed through. Taste and adjust seasoning as needed. Serve warm.

Winter Veggie Roast with Tahini Miso Sauce

This recipe is adapted from my personal site – Glue and Glitter

Veggie Roast Ingredients

  • 1 bunch of carrots, chopped into 1″ coins
  • 1 acorn squash, peeled and diced into 1″ cubes
  • 2-3 large turnips, washed well and cut into 1″ cubes (Your bunch from this week will be perfect!)
  • 1 1/2c sunchokes, scrubbed chopped into 1″ pieces (Your bag from this week will be perfect!)
  • 1/4c olive oil
  • 1/4c soy sauce
  • 2t Italian seasoning or herbes de Provence

Veggie Roast Directions

  1. Preheat the oven to 400 degrees.
  2. Mix all of the ingredients into a giant glass pan, and stick it into the oven for 30 minutes. Take it out and give it a good stir.
  3. Toss the pan back in for another 15 minutes. You can drizzle a little more oil, if things look dry. Stick the whole shebang back into the oven for 15 more minutes.
  4. While everything is in the oven, whip up that Tahini Miso Dressing!

Tahini Miso Dressing Ingredients

  • 1/2c tahini
  • 1/3c miso (Any sort will do! I used brown.)
  • 1/4c ricewine vinegar
  • 1t ground ginger
  • water

Tahini Miso Dressing Directions

  • Mix the first 4 ingredients until it’s all smooth, then mix in water until it reaches a good consistency!

That’s it! Toss the roasted veggies with the dressing, and you’re ready to serve.

Image Credit: Creative Commons photo by {studiobeerhorst}-bbmarie

One thought on “Turnips, Sunchokes, Squash, and Dill, Oh My!

  1. Pingback: vegetable husband » Blog Archive » Cooking Up those Beautiful Beets

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>