Ice Water Salad

Inspired by Bon Appétit Makes 4 servings Ingredients: 1½ lb. mixed crunchy vegetables (such as fennel, radishes, turnips, beets and/or carrots), tough skins peeled 1 cup walnuts 2 large garlic cloves Kosher salt ⅓ cup extra-virgin olive oil, plus more for drizzling 3...

Harvest Vegetable Soup with Tomatoes

This is a nice way to use your root veggies in a soup with a little kick to it. I use turnips, potatoes, chickpeas, carrots and corn, simmered with tomatoes and optional hot red pepper flakes.  For an extra smoky-spiciness, try adding Smoked Chipotle powder...

Turnip and Potato Mash with Sage Butter 

Sharer Alice Kathryn Richardson contributed this recipe, which uses some of our winter share vegetables. Makes five side dish servings. Ingredients 5 medium potatoes 5 medium purple-top turnips  2 handfuls of fresh sage 3 cloves of garlic  3 tbsp butter...

Miso Turnips

adapted from It’s all Easy by Gwyneth Paltrow Ingredients 1 pd small white turnips cut into 1″ pieces Olive Oil Salt 1 Tbl butter unsalted 1 Tbl white miso paste 1 Tbl maple syrup Directions Preheat oven to 425 Toss Turnip with olive oil and salt on a...

Beef Stew with Root Vegetables

adapted from Ree Drummond Ingredients 3 tablespoons olive oil 1 tablespoon butter 2 pounds beef stew meat 3 cloves garlic, minced 1 medium onion, diced 1 can or bottle beer 4 cups beef broth, more as needed 1 tablespoon Worcestershire sauce 2 to 3 tablespoons tomato...