Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes.
Bring water to a boil. Add turnips; simmer over medium heat until tender, about 10 minutes. Transfer turnips to 2 serving bowls. Place reserved leaves in the hot water; cook until wilted, 1 to 2 minutes. Divide leaves and cooking water between bowls. Discard kombu.
Combine miso paste, sugar, sake, and mirin in a small pot over low heat. Cook, stirring constantly, until thickened, 3 to 5 minutes. Pour over turnips in the bowls.
ith the sugar snap peas, baby turnips, ramps and fava beans.
Peel and cut turnips into 1/2-inch thick slices.
Steam carrots and turnips until crisp and tender, about 10 minutes. Drain well.
In a medium nonreactive saucepan, combine butter, lemon juice and cayenne pepper with carrots and turnips and cook, tossing over medium heat, until the butter has melted and vegetables are coated and warm, about 1 minute.
Season with salt to taste.
Serve warm.
Heat olive oil in a large frying pan. Cook onions for 4-5 mins, until golden. Add turnips, carrots and potatoes. Cook for 3-4 mins. Add flour and cook, stirring, for 1 min. Gradually stir in wine, stock and pesto. Bring to a boil and season. Reduce heat, cover and simmer for 10 mins. Add beans and simmer for 10 mins, or until vegetables are tender. Serve hot, sprinkled with parsley.
inutes.
Add the carrots, turnips and parsnips and cook for
boil.
Add the turnips and cook for 5 minutes
Cut the greens from the turnips. Wash and tear all the
ND SALT AS THE ORIGINAL RECIPE GIVES NO AMOUNTS FOR BOTH
Peel carrots, trim carrots, beetroot, turnips and onions leaving about 3cm of stem remaining.
Combine remaining ingredients in a small pan and stir until butter has melted and all the ingredients have combined.
Place vegetables in a disposable baking dish and pour honey butter mix over stir to coat.
Cook in a covered BBQ, using indirect heat, following the manufacturer's instructions for approx 40 min's or until browned and tender.
Preheat oven to 350 degrees.
Trim the root ends and tops from the carrots and turnips.
Do not trim the root ends of the beets.
Trim the tops to 1/2 inch.
Combine all the vegetables in a bowl and add the olive oil, herbs, salt, pepper and garlic.
Turn to mix well.
Transfer the vegetables to a shallow baking dish and roast for 45 minutes, turning occasionally, until they are easily pierced with the tip of a sharp knife.
Peel and dice turnips.
Boil with sugar, salt and pepper until tender.
Place in a colander to drain; rinse and set aside. Return turnips to pan.
Add melted butter to turnips and mash. Season to taste with more sugar, salt and pepper.
Butter is the secret to this recipe.
ith the carrots and the turnips. Add more water, if necessary
immer 30 minutes.
Add turnips and continue simmering another 45
In a 3-quart saucepan over medium heat, heat oil and cook onion and garlic together for 7 to 8 minutes.
Add lentils, broth, parsley, oregano, thyme, salt and pepper to saucepan. Simmer 20 minutes.
Slice turnips in half and cut carrots into 2-inch lengths. Cut green onions into 1-inch pieces.
Add turnips and carrots to saucepan and cook 10 minutes.
Add peas and green onions and cook for 5 minutes more.
hour.
If your turnips have roots, wash, peel and
hile that heats, peel the turnips and chop them into thin
o crumble these if your baby needs.
(Note: If your
arrots, potatoes, beet, yam, and turnips in a large roasting pan
Wash the baby spinach leaves, then steam in
For this recipe, once you have started the baby onions, go straight to