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Beets/Carrots/Radishes/Turnips

BEET COOKIES

Ingredients:

  • ½ cup peanut butter
  • 1 egg
  • ¼ cup brown sugar
  • 3 tbsp. pureed beets
  • 1 tbsp. tapioca flour
  • 1 tsp. pure vanilla extract
  • ¼ cup dark chocolate chips

 

Directions:

  1. Preheat oven to 375°F.
  2. Add peanut butter, egg and brown sugar to a bowl and mix well. Add in the beet puree, tapioca flour, vanilla and chocolate chips and mix well.
  3. Form into circles and flatten, bake for 10 minutes. 

 


BROWN-BUTTER GLAZED RADISHES AND KOHLRABI

Ingredients:

  • 3 tbsp. unsalted butter
  • 1 large (or 2 small) kohlrabi, peeled and cut into ½ inch wedges
  • 1 large bunch radish (about 12) halved, plus green leafy tops for serving
  • ¾ cup water
  • Salt and pepper to taste

 

Directions:

  1. Melt butter in a large skillet over medium-high. When it boils, reduce heat to medium; simmer until foamy.
  2. Continue cooking, stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to bottom, 2 to 7 minutes. Remove from heat.
  3. Add radishes, kohlrabi, and ¾ cup water. Generously season with salt and pepper. Boil, stirring occasionally, until vegetables are crisp tender and liquid is reduced to a glaze that evenly coats vegetables, about 15 minutes.
  4. Transfer to a swerving bowl; let cool for 5 minutes. Toss with radish greens, serve.

CARROT GREENS AND LENTIL SOUP

Ingredients:

  • ¾ lb. carrots, peeled
  • 0.2 lb. carrot greens, rinsed and patted dry
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 2 tbsp. olive oil
  • 6 cups chicken broth
  • ½ cup dried brown lentils, rinsed and drained

 

Directions:

  1. Cut carrots into thin slices and finely chop carrot greens. Set aside separately
  2. In a large pot over medium heat, soften onion and garlic in the oil
  3. Add carrot slices and cook for 2 minutes, season with salt and pepper. Add broth and lentils.
  4. Bring to a boil, cover and let simmer for 25 minutes or until lentils are tender. Let cool slightly, serve, and enjoy! 

CARROT YOGURT DIP

Ingredients:

  • ¼ cup extra-virgin olive oil
  • 3-4 medium to large carrots (10 to 12 ounces total), peeled and coarsely shredded (1 ¾ cups)
  • 1/3 cup pine nuts or finely chopped walnuts
  • ¾ tsp. fine sea salt
  • 1-2 garlic cloves, peeled and crushed into a paste with the side of a chef’s knife
  • 2 cups plain greek yogurt
  • Assorted dippers, such as flatbread, crackers or raw vegetables

 

Directions:

  1. Heat the oil in a large skillet over medium-high heat. Add a pinch of the carrots to the oil as a test; if they sizzle, add the remaining carrots and cook, stirring frequently, until they begin to soften, about 6 minutes.
  2. Add pine nuts and salt. Reduce heat to medium and continue cooking, stirring occasionally, for 5 or 6 minutes, or until carrots are completely soft and beginning to brown and the pine nuts are golden. Add garlic and cook, stirring, another 30 seconds to 1 minute, or until fragrant. Cool slightly.
  3. In a medium bowl, stir the warm carrot mixture into the yogurt. (At this point, the dip can be refrigerated, covered, for up to 5 days. Let stand at room temperature 30 minutes before serving, if chilled.) Drizzle with additional olive oil before serving with assorted dippers. 

CRISPY SMASHED BEETS

Ingredients:

  • 6 beets, trimmed and scrubbed (peeling optional)
  • ¼ cup balsamic vinegar
  • 2 sprigs of rosemary
  • 2 tbsp. extra-virgin olive oil
  • Salt and pepper

 

Directions:

  1. Place beets, vinegar, and rosemary in a single layer in a saucepan. Add water to cover by 2 inches. Bring to a boil, then reduce to a simmer. Cover and cook until the beets are very tender.
  2. When beets are cooked, transfer them to a cutting board. Cut each beat in half horizontally. Lightly press on each beet with a  mason jar to flatten it, but keep intact. Sprinkle with salt and pepper on both sides.
  3. Heat oil in a large skillet over medium-high heat. Add the beets and cook, until browned on both sides and crispy on the edges about 2 minutes per side. 

HAKUREI TURNIPS

Ingredients:

  • Salt and pepper
  • 1 ½ pounds hakurei baby turnips, with green tops
  • 3 tbsp. olive oil, plus more for drizzle

 

Directions:

  1. Bring a medium pot of salted water to a boil. Meanwhile, cut greens from turnip bulbs, leaving a small portion of stem (less than ½ inch) attached to each bulb. Wash leafy greens and turnips well of any sand. Peel turnips(or not). Slice each turnip pole to pole into 4 to 6 wedges of ½ inch thick each. Chop turnip greens.
  2. Heat oil in a skillet over high heat, just until the first wisps of smoke appear. Add turnip wedges, season with salt and pepper, and cook, stirring and tossing occasionally, until well browned in spots, about 3 minutes; lower heat if turnips threaten to burn.
  3. Add chopped greens and toss to combine, cooking just until greens are warmed through, about 1 minute longer. Drizzle with fresh oil, season with salt and pepper, and serve.

MANGO RADISH CUCUMBERS SALAD WITH LIME DRESSING

Ingredients:

  • 1 mango, peeled and cut into wedges
  • 1 bunch radish (about 8), halved or quartered
  • 2 tbsp. extra virgin olive oil
  • ½ cucumber, thinly sliced
  • 1 tbsp. honey
  • 1 tbsp. finely grated lime zest
  • 2 tbsp. lime juice
  • Salt to taste

 

Directions:

  1. Arrange mango, cucumber, and radishes on a plate.
  2. Whisk together lime zest, lime juice, oil, honey, and season with salt.
  3. Drizzle dressing over salad and enjoy! 

RAW TURNIP SALAD

Ingredients:

  • 3 medium turnips, peeled and grated
  • 3 medium carrots, peeled and grated
  • ½ cup chopped parsley
  • 1 cup raw pumpkin seeds
  • Juice of ½ lemon
  • 2 tbsp. olive oil
  • Sea salt to taste

 

Directions:

  1. Place the turnips, carrots, parsley, and pumpkin seeds into a salad bowl Add the lemon juice and olive oil Season with salt and toss to combine.

SPICY SKILLET TURNIP GREENS RECIPE

Ingredients:

  • 1 tsp. olive oil
  • 1 medium onion cut into wedges
  • 1 lb. turnip greens chopped
  • ¼ cup water
  • Pinch of brown sugar
  • ⅛ tsp. red pepper flakes

     

    Directions:

    1. Drizzle olive oil into skillet over medium heat
    2. Add onion and cook until just tender, about 3 minutes. Then add ½ turnip greens. Allow to cook down and add the remainder of the greens.
    3. Add water, brown sugar and red pepper flakes. Adjust the amount of red pepper to your personal taste.

    TURNIP FRITTERS

    Ingredients:

    • 3 cups grated peeled turnips
    • 1 or 2 eggs
    • ½ cup unbleached all-purpose flour
    • ½ tsp. salt
    • ½ tsp. pepper
    • 1 tsp. baking powder
    • 1 to 3 tbsp. cooking oil
    • To serve: buttery spread, pain Greek yogurt, grated parmesan cheese

     

    Directions:

    1. In a large bowl, combine grated turnips and eggs until thoroughly coated. Dump dry ingredients on top and stir to combine.
    2. Preheat a large skillet over medium high heat and add about a tablespoon of oil. When it is shimmer, drop about ¼ cup of batter into the skillet and spread out. When the bottom is lightly browned, flip over and continue cooking the other side. It takes about 5-8 minutes total to cook each fritter.
    3. Transfer to a warm oven to keep them warm, or just leave on a plate until all the fritter have been cooked.
    4. Add another tbsp. of oil to the skillet as needed.