Growing at the Speed of Life - A Year in the Life of My First Kitchen Garden

PUREED ROASTED TURNIPS

Roasting gives turnips an extra sweetness
(less  moist). This is quite an unusual treat—
especially with the smoked paprika and pars­
ley for both color and fl avor.
SERVES 4

6 medium turnips, peeled and cut in quarters
Salt and black pepper to taste
Chopped fresh parsley to taste
Dusting of smoked paprika

Preheat the oven to 375°F.
Set the turnip wedges in a baking pan and
coat lightly with olive oil cooking spray. Roast
30 minutes or until soft. You can season with a
little salt and black pepper and serve them
whole as a vegetable side dish. Or puree them
and use as a thickener for a soup or stew.
Whether serving whole or pureed, garnish
with parsley and paprika.

Per serving : 33 calories, 0 g fat, 0 g saturated fat, 8 g
carbohydrate, 2 g protein, 2 g dietary fiber, 78 mg so­
dium. Exchanges: 1 Vegetable

SCOTTISH IRISH



VEGETABLE STEW

The traditional Scottish Irish stew is made with
lamb but also features all of the vegetables that
I’ve chosen to include in this version. When

removing the meat, there is a great need for

added robust flavor—and the turnip becomes

essential.

SERVES 6

4 small (2-inch-diameter) turnips, cut into

½-inch pieces

2 tablespoons tamari

1 teaspoon olive oil

1 medium onion, coarsely chopped

1 pound parsnips, cut into 2-inch pieces

1 pound yellow potatoes, peeled and cut into

½-inch pieces

2 medium carrots, peeled and cut into ½-inch

pieces

18 small boiling onions, blanched and peeled

½ cup pot barley

½ teaspoon freshly ground black pepper

5 cups low-sodium vegetable stock

(see page 288)

18 whole white mushrooms, to match onion

size

1 pound fresh spinach leaves, washed and

stemmed

Sprinkle the turnips with the tamari; let set for

15 minutes.

Heat the oil in a high-sided skillet over me­

dium. Sauté the chopped onion 1 minute. Add

the turnips, potatoes, carrots, boiling onions,

and parsnips. Sauté 4 minutes; browning is not

necessary. Add barley and black pepper, and

pour in the stock. Bring to a boil and simmer 40

minutes, until carrots are tender. Stir in the

mushrooms and cook 5 minutes more.

Line 6 bowls with raw spinach leaves,

pointed end up. Ladle the stew into the lined

bowls and serve.

258 • GROWING AT THE SPEED OF LIFE