Drowned Turnips

I have been really devoting the past year to rethinking how I can eat more foods that are fresh and in season  At first glance the late Fall and Winter months seem so grim but I refuse to eat another pink, mealy tomato so I am pleased to be locating more and more food prep techniques for some overlooked foods that can add variety to our table during the colder months.  I found this treatment of turnips in an Italian cookbook dedicated to the special treatment of the seasons and while I wasn't immediately sold, the author insisted that this simple cooking technique delivered a fine accompaniment so I went for it. 

The results were surprising--my six year old asked if she could pack the leftovers in her lunch for the next day!  Tangy and slightly bitter, the turnips pair nicely with the sweetness of caramelization.  Plus, I paid $0.48 cents per pound for these and spent just about $1.50 on enough turnips for this entire recipe. 

INGREDIENTS:

2  ½ pounds turnips
3 tablespoons olive oil
2 tablespoons water
parsley or greens tops of turnips, to serve


1 - Peel and chop turnips to small, 1/4" pieces (see photos, below). 

2 - Add turnips, oil and water to dutch oven.  Toss well and cook at a medium to low heat, covered, for about 15-17 minutes or until tender.  Check/stir several times during this process.

3 -  Remove lid and turn heat up to high.  Stir vegetables for five to seven minutes or until rich caramel color develops (or to desired doneness).  Add in parsley or optional turnip greens and cook one minute longer.

Serve immediately; makes six, 3/4 cup servings. 

Nutritional info, per 3/4 cup serving:

Nutritional data calculated using ingredient compilation program and is deemed close but not exact.

Brown Butter Pumpkin Linguine

If you've never browned butter, you are missing out on some serious depth of flavor. Once browned, it doesn't take much butter to add a lot of character to just about any recipe.   We don't eat a lot of butter in this house so it is with no reservation that I say there really is no substitute in this dish.




INGREDIENTS:


16 ounces (1 lb) whole wheat pasta
5 cups of beef stock (preferrably homemade)
3 cups water
2 tablespoons butter
1 8-10 inch sprig of fresh rosemary
1 ½ cups pumpkin puree
1 ½ cup dried shiitake mushrooms (optional)
Parmesan cheese to garnish

1 – Bring beef stock and water to boil in pot large enough for cooking pasta.


2 – Add pasta and stir in; cooking for approximately 8 minutes or until al dente.  Do not drain (see below).


3 – While pasta is cooking, heat  frying/saute pan over high heat.  Once pan is very hot, add butter.  


4 – Stir butter and allow it to brown but not burn. While holding rosemary with one hand, use the other hand to scrape the needles off of the sprig and into the pan of hot butter.  


5 – Add pumpkin to this and about 1 cup of the pasta water/stock mixture. 


6 – Test pasta to see that it is just about finished.  Using pasta spoon, lift pasta into pan with butter and pumpkin.  Toss to coat. 


7 – If using, add mushrooms to remaining pasta water to hydrate. 


8 – Serve by tossing with mushrooms and garnishing with parmesan cheese curls (made with a vegetable peeler). 

Makes 6 main course or 8 hearty side course servings.  Per main course serving:

* Nutritional data calculated using nutritional compilation tool for 2,000 calorie diet and is deemed close but not exact.