Glazed Carrots and Turnips

Another delicious contribution by WE CSA member Audrey!

• 1 1/2 tablespoon butter
• 1 pound white turnips (or other), trimmed, peeled, cut in 3/4" cubes
• 2 large carrots, trimmed, peeled, cut in 1/2" slices
• 2/3 c vegetable broth
• 1 tablespoon agave nectar or honey
• 1/2 teaspoon sea salt
• 1/8 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

Melt the butter in a large nonstick skillet. Add the turnips and carrots in an even layer, stirring to coat, then let cook undisturbed for 3 or 4 minutes till browned. Turn and cook another 3 or 4 minutes. Add the broth, honey, salt, pepper, thyme and lemon zest and stir to coat. Cover, reduce heat to medium low and simmer until vegetables are just tender. Uncover and increase heat to high, stirring frequently until liquid cooks down to a glaze. Stir in lemon juice and serve.

Achara Zuke (Turnips In Vinegar Dressing)

• 4 ounces white turnips
• 1 teaspoon salt
• 1 dried red pepper
• 1 kombu seaweed (1" square) -- washed
• 1/4 cup rice vinegar
• 4 teaspoons sugar
• soy sauce

Starting a day ahead, peel the turnips and, one at a time, slice them in the following fashion: Make thin slices down to within 1/8" of the base, move the turnip a half turn clockwise & make similar slices intersecting the first ones. Now cut each turnip into quarters. In a mixing bowl, stir the salt into 1/4 c cold water. Add the turnips. Soak in the refrigerator for 24 hours. The following day, cover the dried red pepper with cold water and soak at room temperature for about 1 hour, or until soft. Cut off the top of the pepper, remove and discard the seeds, slice the pepper crosswise into very thin rings. Wrap the piece of kombu in a damp towel and let it rest for about an hour, or until it is soft and pliable. Cut into strips 1" by 1/8" wide. Drain the turnips and squeeze them firmly until dry. Combine the vinegar, 1/2 c cold water, sugar & a sprinkle of soy sauce in a 1 1/2 to 2 qt jar & stir thoroughly. Add the turnips, pepper rings and kombu, & stir again. Cover tightly with a jar cover or plastic wrap, & refrigerate for at least 12 hours before serving. Will keep for 3 or 4 days.
This recipe from CDKitchen

Butter Braised Turnips

adapted from "How To Cook Everything"

• 2 Tbsps butter
• 1 Tbsp olive or other neutral oil
• 1 pound baby turnips, more or less, with the greens trimmed off (if the turnips you're dealing with are a little larger, cut them into quarters)
• Sea salt and freshly ground black pepper to taste
• 1/4 cup white wine or broth
• 1 Tbsp balsamic vinegar or apple cider vinegar
• 1 tsp honey
• Minced fresh parsley leaves for garnish
  Combine the butter and oil in a medium to large skillet that can later be covered; turn the heat to medium. When the butter melts, add the turnips and cook, stirring, until they are coated with butter, just a minute or two longer. Season with salt and pepper. Add the remaining ingredients, except the garnish, stir, and cover. Turn the heat to low and cook until the turnips are barely tender, about 5 minutes. Uncover and raise the heat to medium-high. Cook, stirring, until the turnips are glazed and the liquid is syrupy, another few minutes. Taste and adjust seasoning, garnish, and serve.
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Featured Veggie: JAPANESE SALAD TURNIPS (Hakurei Turnips)

The easiest and most nutritious way to eat these delicately flavored, crisp turnips is raw. Simply scrub, slice thinly and toss with your Allstar Gourmet Salad Mix and sliced Easter Egg Radishes and Dill herb. Flavor Enhancers: Lemon juice, vinegar, curry powder, chives, oregano, marjoram, thyme. Nutritional Value: Turnips contain potassium and iron and are a good source of vitamin C.

SAUTEED JAPANESE TURNIPS WITH RED BOK CHOI & RAISINS

• 2 tablespoons olive oil
• 1 clove minced garlic
• 3 medium turnips, peeled and cut into matchsticks
• 1/2 cup raisins
• 3 tablespoons fresh lemon juice
• Red Bok Choi, coarsely chopped
• Freshly ground nutmeg
• Salt and pepper
  In a saute pan, heat the oil with the garlic. Add the Japanese Turnips and raisins and cook for about 1 minute. Add the lemon juice; cover and cook for 3 more minutes. Stir in the Red Bok Choi and cook just until wilted. Sprinkle with nutmeg and salt and pepper to taste.