Melt butter in pot, add onions and cook gently for 10 min without coloring.
Add carrots, potatoes, turnips, celery and stock to the pot. Bring to a boil, cover and simmer gently for 1 hour.
Remove from stove and blend until smooth, return to the pot.
Squeeze the roasted garlic from the skins, mash into a pulp and add to the soup with the honey.
Season to taste and serve.
o 1 week.
Taco Recipe:
Place three medium bowls
ntil tender. (Or use frozen turnip greens.).
Grind the greens
ntil browned evenly.
Place roasted vegetables in a soup pot
nd add 10 of the roasted garlic cloves. Pour the hot
While turnip greens are in their first hour of cooking, prepare dumplings.
Sift and measure cornmeal; combine with other dry ingredients.
Sprinkle onions over this and add enough boiling water to make a moderately stiff dough.
Add melted shortening. Cover and let stand 5 minutes.
Shape into small, flat pones.
Add chicken stock to simmering turnip greens at end of first hour, then lay dumplings on top of greens.
Cover and cook 20 to 30 minutes longer.
Makes 4 servings.
Toss the onions, carrots, celery, turnip, bell pepper, sweet potato, mushrooms
br>Place potatoes, carrots, parsnips, turnip, and garlic in a large
Preheat oven to 350\u00b0F.
Toss squash, potatoes, carrots, onions, turnip and garlic with oil. Arrange on a large baking tray, season and roast for 45 mins. Add pepper and roast for another 15-20 mins, until vegetables are tender.
Transfer vegetables to a large saucepan along with stock. Squeeze garlic from skins and add to pan, discarding skin. Bring to a boil, reduce heat and simmer for 10 mins. Puree until smooth. Season.
Serve hot with croutons and chives.
otato, Brussels sprouts, carrot, parsnip, turnip, oil, and measured salt and
inutes.
ROASTED PEPPERS SALAD: Slice the roasted chiles and roasted bell peppers
alt for the entire recipe.
Add squash, turnip and bouillon, then
ress your pizza. The original recipe calls for you to bake
Mix everything together except cheese.
Bake at 350\u00b0 for 1 hour.
During last 5 minutes, sprinkle cheese on top.
May double recipe.
Freezes well.
eason as desired.
This recipe can be served warm or
Drain before adding to the recipe later.
Start the soup
br>Toss the potatoes, carrots, turnip, and parsnip in a large
Preheat oven to 425\u00b0.
Place the beets and turnip in a 9 x 9 inch baking dish. Cut an X in the root end of the onions and place them in the dish. Drizzle the olive oil over the vegetables and add the rosemary and salt. Stir to coat the vegetables with oil. Bake in preheated oven for 1 hour, or until the vegetables are golden brown and tender. Serve hot.
ooking spray.
Combine carrots, turnip, potato, onion, 1 1/2
eat. Add potatoes, carrots, onion, turnip, and garlic. Cook and stir