turnips

Making chicken soup is a bit of a “potschke,” as my mother would say, but it’s not hard — you pretty much throw everything into a pot and forget it. And the matzo balls are made from a mix!

Chicken Soup with Matzo Balls

chicken

onions,

turnips,

carrots, (or substitute 1 lb. baby carrots)

celery

bay leaves

parsley sprigs

celery seed

chicken bouillon powder (preferably kosher,

Salt

White pepper

vegetable oil

eggs

carrots,

parsley

Place the chicken, onions, turnips, carrots and celery in a large 12-quart stock pot and add enough water to fill the pan almost to the top, 6-8 quarts. Bring to boil. Let the soup boil gently, uncovered, for 20 minutes, skimming off any froth or scum as it forms. Reduce the heat to low and add the bay leaves, parsley sprigs, celery seed, 1 teaspoon of salt and 1/4 teaspoon white pepper. Cover and simmer 3-1/2 hours more. (Note: if you want to use the chicken in the finished soup or for another purpose, remove the chicken from the soup after 90 minutes, pull the meat off the bone and return the carcass to the pot.) Let the soup cool on the stovetop until the pot is no longer hot; then place the soup pot in the refrigerator overnight.

The next day, remove the pot from the refrigerator and skim most --  but not all -- of the fat from the surface of the soup. Using tongs, remove the chicken from the soup and discard. Place a colander over a large bowl or pot, and pour the soup through the colander to strain out all the vegetables. Discard the vegetables (they will be too mushy to serve with the soup). Place a fine mesh strainer over a smaller soup pot and strain the soup again to be sure the broth is clear. Discard the remaining solids. Refrigerate or freeze until ready to serve.

Follow the instructions on the package to combine the oil and eggs in a large bowl. Stir in the package ingredients and let sit for 15 minutes.

Meanwhile, bring a large pot of water to a boil. Wet your hands and gently roll the mixture into walnut-sized balls (do not compact!). Drop the matzo balls into the boiling water. Bring back to a boil, then cover with a tight fitting lid and simmer for 30 minutes. Use a slotted spoon to transfer the matzo balls to a large plate or tupperware container. Let cool to room temperature, then cover and refrigerate until ready to serve. (Note: if you're making the matzo balls at the last minute, you can transfer them right from the boiling water into the chicken soup.) 

Bring the soup to a simmer. Add the chicken bouillon powder, along with more salt and pepper to taste. (The amount of seasoning you add will depend on your personal preference and on how much water you used. I like a well-seasoned soup, so I add about 2 tablespoons of bouillon powder, 2 teaspoons salt and 1/4 teaspoon pepper -- just add the seasoning gradually, tasting as you go, until the soup tastes flavorful.) 

Add the carrots and cooked matzo balls and simmer until the carrots are cooked and the matzo balls are hot throughout -- both are ready when they float to the surface. Ladle the soup into bowls and sprinkle with fresh parsley or dill.

<strong>Freezer-Friendly Instructions:</strong> The soup and the matzo balls can be frozen separately for up to 3 months. Defrost the soup and the matzo balls in the refrigerator for 12 hours.  Reheat the soup on the stovetop over medium heat until hot. Once the soup is hot, add the matzo balls and simmer until the matzo balls are soft in the center and heated through.

Note: The nutritional information is calculated assuming the meat from the chicken and 2 teaspoons of salt were used.

Our Garlic Ranch Roasted Turnips  will have you wondering why you haven't tried this before. Buttery, crisp, sweet and a yummy alternative to potato or just because you like turnips.

Keto Potato Fake-Out Roasted Turnips

Butter

tbsp Ranch seasoning

Garlic powder

Onion powder

Salt and pepper

CLICK PIN TO VISIT SITE FOR FULL RECIPE

In a mixing bowl, combine the melted butter, ranch seasoning, garlic powder and onions powder. Stir to combine well.

Pour the butter mixture into the bottom of a casserole dish, and spread out evenly.

Place the turnips cut side down into the casserole dish on top of the butter mixture.

Add salt and pepper to taste to the turnips.

Bake for 30-40 minutes until the turnips are softened and browned.

Serve immediately with freshly chopped parsley for garnish if desired.

Simple Roasted Turnips! A lower starch vegetable side dish. (only 9 g net carbs!) A great alternative to roasted potatoes, and whole 30 and paleo approved. For just 83 calories per cup they're quite filling and nutritious.

roasted turnips

avocado oil

salt

oregano

dry thyme

garlic powder

Toss turnips, oil and salt if using in a large bowl. Spread out on a large rimmed baking sheet. Transfer to the oven. Roast, stirring once or twice, for 30 minutes.

Mix oregano, thyme and garlic in a small dish. Remove the turnips from the oven. Sprinkle the turnips with the herb mixture and toss them with a spatula to coat

Return to the oven and roast, until the turnips are tender when pierced with a fork, and browned in spots, about 5 minutes longer. Serve warm.

Love this recipe! Side note, under the roast section of the typed instructions there is a "T" missing at the start of the word  "Then".  Thank you for you for your hard work cultivating these ideas. God Bless!

Super simple! Made it on the bbq and tossed in a few little beets with the turnips. So yummy! Thanks!

Great combo of spices! We signed up for misfit market this past year and we get an assortment of veggies (ones I’ve never tackled before!) I pretty much roast every veggies anyway but had no clue what flavors or heat/time to use...this was a great recipe...took me about 30 mins 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1549976469/fvbnzqazx6azwlv5lava.mp4

Simple Roasted Turnips! A lower starch vegetable side dish. (only 9 g net carbs!) A great alternative to roasted potatoes, and whole 30 and paleo. 83 calories per cup.

Roasted Turnips

This quick vegetable side dish is perfect for spring parties.  Radishes and turnips with a honey glaze and sprinkled with fresh mint and chive are a bright addition to any menu.

Honey-Glazed Radishes and Turnips

margarine

shallot

radishes

water

chicken broth

Honey

pepper

tbsp. mint leaves

tbsp. finely chopped chives

Christina Chaey’s mushroom dashi can go with whatever vegetables and proteins you have in the fridge. It’s her favorite cold-weather meal.

Fridge Clean-Out Nabe With Mushroom Dashi

shiitake mushrooms

kombu

dried udon or soba noodles

Kosher salt

mirin (sweet Japanese rice wine)

soy sauce

greens

scallion,

sesame oil and shichimi togarashi (for serving)

When associate editor Christina Chaey is short on time, she opts for a quick nabe, or hot pot, using her beloved Japanese donabe as a catchall for whatever vegetables she needs to use up. The ingredients listed in the recipe are merely suggestions; you could easily use kabocha squash or sliced sweet potatoes in place of the butternut, carrots in place of the turnips, or broccoli florets instead of (or in addition to) leafy greens. The vegan mushroom dashi is made by steeping meaty shiitakes and umami-rich kombu in water overnight (like cold-brew coffee) and useful to have around for making light soups on a whim.

Bon Appétit

Combine mushrooms, kombu, and 2½ cups cold water in a 1-qt. jar or small bowl. Cover and chill until dashi takes on a light golden hue, at least 8 hours or overnight.

Strain dashi into a clean jar or bowl. Squeeze mushrooms to release excess liquid into jar, then remove and discard the woody stems; thinly slice mushroom caps and reserve. Discard kombu.

Do Ahead: Dashi can be made 2 days ahead; cover and chill. Cover and chill rehydrated mushrooms separately.

Cook noodles in a medium saucepan of boiling salted water according to package directions. Drain in a colander, shaking off excess water, and set aside.

Pour dashi into a 1.5–2-qt. donabe or small saucepan and stir in mirin and soy sauce; season with salt. Bring to a simmer over medium heat. Add squash and turnips, cover, and cook until vegetables are almost completely tender, 5–7 minutes. Uncover; add greens, tofu, white and pale green parts of scallions, and reserved mushrooms. Cover and cook until greens are wilted, tofu is warmed through, and squash and turnips are tender, about 2 minutes.

Add reserved noodles to donabe and top with scallion greens. Drizzle with oil and sprinkle with shichimi togarashi.

Turnip - Fries are a healthier twist on a traditional french fry made with nutrient-rich, low-carb turnips and roasted in an air fryer or convection oven.

Air Fryer Turnip Fries

lbs turnips (peeled and sliced to 1/2 inch sticks)

cornstarch

olive oil

paprika

onion powder

tsp salt

tsp black pepper

smooth cottage cheese

salsa

tsp chipotle chilli powder

Preheat air-fryer or convection oven to 450F.

Peel and slice turnips to 1/2.  Add them to a large bowl and toss with 2 tbsp of cornstarch to lightly coat.

In a small bowl add 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, 1/2 tsp salt and 1/4 tsp black pepper.  Mix to combine and pour over turnip sticks.  Mix well to evenly coat the turnips.

Place the turnip pieces in the air-fryer basket and then on top of the baking sheet or likewise in the oven.  Air-fry or bake for 20-25 minutes.  Turn halfway through and continue cooking until turnip fries are softened and crispy on the edges.  Remove from the air-fryer or oven.

While the turnip fries are cooking in a small bowl add 1/2 cup of smooth cottage cheese, 1/4 cup salsa, 1/2 tsp garlic powder and 1/4 tsp chipotle chilli powder.  Mix well.  Serve as a dip for turnip fries.

Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make.

One-Skillet Rotisserie Chicken Pot Pie

2–3 lb. rotisserie chicken

onions

garlic

Tbsp. thyme leaves (from about 2 sprigs)

unsalted butter

kosher salt

1½ tsp. black pepper

Tbsp. all-purpose flour,

dry white wine

heavy cream, divided

frozen peas

14-oz. box puff pastry,

Who doesn't like chicken pot pie? Rotisserie chicken, store-bought puff pastry, and just one skillet keep this hearty dinner recipe from feeling too fussy—or taking all day to make. If you've never worked with frozen puff pastry before, know this: Letting it thaw overnight in the fridge overnight is non-negotiable. If you try to work with puff pastry that is not fully thawed, it'll crack and become a whole mess, and nobody wants that. But just the smallest bit of planning ahead will be rewarded with buttery, flaky, pot pie perfection.

Place a rack in center of oven; preheat to 400°. Remove and discard skin of 1 rotisserie chicken, then shred meat into 1" pieces (you should have 4–5 cups meat); set aside. You won't need the bones and carcass from the chicken for this recipe, but that doesn't mean you should throw them out—sling them into a saucepan, cover with water, add whatever aromatics you've got lying around, and you've got the makings of a couple decent quarts of chicken stock.

Time to prep your vegetables! Cut 2 onions in half through root, trim root ends, then peel. Finely chop onion and transfer to a medium bowl.

Peel 1 lb. turnips, then trim off knobby root ends. Cut in half through the root end. Cut each half into ¾"-thick planks, then finely chop planks into ¾" pieces. Transfer to another medium bowl.

Lightly smash 6 garlic cloves with the flat side of a chef’s knife. Peel, then coarsely chop. Transfer to bowl with turnips.

Add 1 Tbsp. thyme leaves (from about 2 sprigs) to bowl with turnips and garlic.

Melt 3 Tbsp. butter in a 12" skillet, preferably cast iron, over medium heat. (Just make sure whatever you're using is oven-safe—you don't want a melting plastic handle.) Add onions and cook, stirring occasionally, until very soft but not browned, 5–6 minutes.

Add turnip mixture, season with 1 tsp. salt and 1½ tsp. pepper, and cook, stirring often, until just beginning to soften, 3 minutes.

Sprinkle 3 Tbsp. flour over vegetables and cook, stirring constantly, until flour begins to stick to bottom of pan, about 30 seconds. The flour is going to help thicken the gravy you're trying to create.

Add 1 cup wine and cook, stirring constantly, to burn off some of the alcohol, about 1 minute.

Set aside 1 Tbsp. cream. Add remaining cream, reserved chicken, 10 oz. peas, and 1½ tsp. salt and bring to a simmer. Taste and adjust for seasoning. Cook, tossing occasionally, until warmed through, 3–4 minutes. Transfer skillet to a rimmed baking sheet, which will prevent any juices that bubble out of the pan from spilling onto your oven floor.

Roll out 14 oz. puff pastry on a lightly floured surface into a 13" square (large enough to cover skillet with a bit of overhang). Roll pastry up onto rolling pin. (You could use an empty wine bottle if you don't have a rolling pin.) Unfurl pastry from rolling pin, draping it over skillet.

Trim pastry so that there is a 1" border all around. Fold edge of puff pastry under itself. Crimp edges with a fork (just like you would do when making the top crust of a pie).

Using a pastry brush, brush top of pastry with reserved cream. Cut 5–6 small slits in the center so steam can escape. Bake pot pie until crust is light golden brown, 22–24 minutes.

Reduce oven temperature to 350° and continue to bake until filling is bubbling around the edges and crust is well browned, 25–35 minutes longer. Let sit 10 minutes before serving.

This classic comfort food treat gets a Middle Eastern twist.

Three cheese and spinach jaffles

leaves

tbs chopped dill fronds

(200 grams) crumbled feta

(240 grams) fresh ricotta

nutmeg

white bread

butter, softened

(50 grams) white sesame seeds

provolone cheese

lemon

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838430001&=domain=del

5348771529001-5981838430001

If you&#39;re missing crispy potato hash browns, you have to try these delicious turnip hash browns! They&#39;re a delicious part of a keto breakfast. You will never miss potatoes with shredded turnips as a low carb substitute!

Turnip Hash Browns (Keto and Gluten Free)

olive oil, divided

kosher salt, divided ((or to taste))

medium yellow onion, diced

black pepper

Preheat the oven to 425°F. Add shredded turnips to a prepared baking sheet in a thin layer. Toss with some olive oil and salt. Bake for 30 minutes, tossing halfway through. This step helps dehydrate the hash browns to ensure they are crispy.

Heat a cast iron skillet over medium heat. Add remaining olive oil, and the butter to melt. Add in the diced onions, along with a pinch of salt. Cook until onions are soft and translucent, about 5 minutes. Add the browned hash browns to the skillet, along with pepper, and garlic powder. Cook until the hash browns are very crispy and golden brown, about 10-15 minutes.

Serve alongside breakfast. We love to eat them with bacon and eggs. Store leftovers in the fridge in an airtight container for up to 5 days.

A silky pur&eacute;e of turnips, parsnips and carrots flavored with caramelized shallots and fresh thyme makes a nice side dish for roast turkey, chicken or pork.

Root Vegetable Puree with Shallots and Thyme

shallots

butter (divided)

sugar

parsnips

carrots

cream

thyme leaves

Heat 2 tablespoons of butter in a pan over medium-low heat. Add the shallots and cook until soft and aromatic, about 4 minutes.

Add the sugar, season with salt and pepper and continue cooking until the shallots are golden brown, about 6 minutes more. Set aside.

Add about 1 inch of water to a large pot fitted with a steamer rack. Bring to a boil, add the carrots first, then the turnips.

Cover and steam for 4 minutes, then add the parsnips. Continue cooking until all the veggies are tender when pierced with a knife, about 4 to 6 minutes more.

Transfer the vegetables to a large bowl. Add the remaining 2 tablespoons of butter and the cream. Mash slightly with a large fork.

Using an electric hand blender, purée until smooth and silky (you can also use a food processor or blender).

Stir in the shallot-butter mixture, thyme, nutmeg, salt and pepper. Taste and adjust the seasoning.

Transfer to a serving dish and garnish with a sprig of fresh thyme.

To make ahead:Prepare the recipe completely and transfer to a buttered casserole. Refrigerate up to 2 days. Cover tightly and reheat in a 325°F oven until heated through, about 30 to 45 minutes.

Vegetarians and meat-eaters alike will be drawn to the comforts of this colorful, delicious, gluten-free dish.Adapted from: CleanEatingMag.com

Gardener’s Shepherd Pie

potatoes

onion

turnips (peeled and diced small)

peas (fresh

asparagus (fresh,

garlic (sliced thinly)

low-sodium vegetable broth (divided)

kale

white beans (navy

tspn thyme (fresh, or 1/4 tsp dried)

salt and pepper

* If you don't have all ingredients above, be creative with substitutions. Fresh green beans (1/4 lb) may replace asparagus. Or add chopped mushrooms (1 cup) for a rich taste. If extra veggies, use more broth in step #4.

Preheat oven to 400°F. Place potatoes in a large pot of salted, cold water to cover. Bring water to a boil and then reduce to a medium simmer. Cook until fork tender, 15-20 minutes. Drain potatoes well and return to pot.

Meanwhile, add oil to a large, ovenproof skillet (10-12 inch). Heat med-high and sauté onion for 5 minutes, stirring often. Add carrots, turnips, peas, asparagus, garlic and any extra veggies. Sauté 5-10 more minutes, stirring occasionally, until vegetables begin to soften and brown bits form in pan. Pour in 1/2 cup broth, scraping up the brown bits.

Add greens, white beans, spices and 1 1/2 cups broth. Simmer 5-10 minutes, until liquid thickens and reduces slightly and vegetables are fork tender. Add more broth, if necessary.

While vegetables cook, add 1/4 to 1/2 cup broth to potatoes. Mash with a potato masher until mostly smooth.

Spread mashed potatoes over top of vegetables, to edges of pan. Place skillet in the oven. Bake until vegetable liquid bubbles and potato topping begins to brown, about 20 minutes.

Remove skillet from oven and let rest 5 minutes before serving.

https://www.youtube.com/watch?v=S5Ox9siLXMY

Gardener’s Shepherd Pie
Vegetarians and meat-eaters alike will be drawn to the comforts of this colorful, delicious, gluten-free dish.

Adapted from: CleanEatingMag.com

Serves 8 Prep 

Time: 25 min 
Cook Time: 40 min 
Total Time: 65 min

*Ingredients:
2 lbs. potatoes, cut large dice (leave skin on red/yellow potatoes, peel Russets)
2 tsp. oil
1 med onion, diced
2 med carrots, sliced into 1/4 inch rounds
2 med turnips, peeled and diced small
1/2 cup fresh or frozen peas
1 bunch fresh asparagus, cut into 1/2 inch pieces (woody ends removed)
5 garlic cloves, sliced thinly
2 to 3 cups low-sodium vegetable broth, divided
large handful of hearty greens (kale or collards) cut into medium pieces
1 can white beans (navy or cannellini) drained and rinsed
thyme (1 tsp fresh or 1/4 tsp dried)
1/2 tsp each salt and pepper

Preparation:
1. * If you don't have all ingredients above, be creative with substitutions. Fresh green beans (1/4 lb) may replace asparagus. Or add chopped mushrooms (1 cup) for a rich taste. If extra veggies, use more broth in step #4.
2. Preheat oven to 400°F. Place potatoes in a large pot of salted, cold water to cover. Bring water to a boil and then reduce to a medium simmer. Cook until fork tender, 15-20 minutes. Drain potatoes well and return to pot.
3. Meanwhile, add oil to a large, ovenproof skillet (10-12 inch). Heat med-high and sauté onion for 5 minutes, stirring often. Add carrots, turnips, peas, asparagus, garlic and any extra veggies. Sauté 5-10 more minutes, stirring occasionally, until vegetables begin to soften and brown bits form in pan. Pour in 1/2 cup broth, scraping up the brown bits.
4. Add greens, white beans, spices and 1 1/2 cups broth. Simmer 5-10 minutes, until liquid thickens and reduces slightly and vegetables are fork tender. Add more broth, if necessary.
5. While vegetables cook, add 1/4 to 1/2 cup broth to potatoes. Mash with a potato masher until mostly smooth.
6. Spread mashed potatoes over top of vegetables, to edges of pan. Place skillet in the oven. Bake until vegetable liquid bubbles and potato topping begins to brown, about 20 minutes.
7. Remove skillet from oven and let rest 5 minutes before serving.

Nutrition Info:
Per serving (8 total) green beans and mushrooms added: Calories 200; Total Fat 2g; Sat Fat 0g; Sodium 261mg; Carbs 40g; Fiber 9g; Total Sugars 7g; Added Sugars 0g; Protein 8g; Vit D 0mcg; Calcium 85mg; Iron 3mg; Potassium 954mg; Vit A 129% DV; Copper 40% DV; Folate 28% DV.

www.RollingHarvest.org

Pastel de Pastor del Jardinero

Para 8 porciones 

Tiempo de preparación: 25 min
Tiempo de cocción: 40 min
Tiempo total: 65 min

* Ingredientes:
• 2 libras. patatas, cortadas en dados grandes
• 2 cucharaditas. petróleo
• 1 cebolla mediana, cortada en cubitos
• 2 zanahorias medianas, cortadas en rodajas de 1/4 de pulgada
• 2 nabos medianos, pelados y cortados en cubitos pequeños
• 1/2 taza de guisantes frescos o congelados
• 1 manojo de espárragos frescos, cortados en trozos de 1/2 pulgada
• 5 dientes de ajo, cortados en rodajas finas
• 2 a 3 tazas de caldo de verduras bajo en sodio, cantidad dividida
• gran puñado de verduras abundantes (col rizada u berza) cortadas en trozos medianos
• 1 lata de frijoles blancos (blancos u cannellini) escurridos y enjuagados
• tomillo (1 cucharadita fresca picada o 1/4 cucharadita seca)
• 1/2 cucharadita de sal y pimienta

Preparación:
1. * Si no tiene todos los ingredientes anteriores, sea creativo con las sustituciones. Las judías verdes frescas (1/4 lb) pueden reemplazar a los espárragos.
2. Precaliente el horno a 400 ° F. Coloque las papas en una olla grande con agua fría con sal para cubrir. Lleve el agua a ebullición y luego reduzca a fuego medio. Cocine hasta que esté tierno con un tenedor, de 15 a 20 minutos. Escurre
bien las patatas y vuelve a ponerlas en la olla.
3. Mientras tanto, agregue aceite a una sartén grande para horno (de 10 a 12 pulgadas). Caliente a fuego medio y saltee la cebolla durante 5 minutos, revolviendo con frecuencia. Agregue zanahorias, nabos, guisantes, espárragos, ajo y cualquier verdura extra. Saltee de 5 a 10 minutos más, revolviendo ocasionalmente, hasta que las verduras comiencen a ablandarse y se formen trozos dorados en la sartén. Vierta 1/2 taza de caldo, raspando los trozos
marrones.
4. Agregue las verduras, los frijoles blancos, las especias y 1 1/2 tazas de caldo. Cocine a fuego lento de 5 a 10 minutos, hasta que el líquido se espese y se reduzca ligeramente y las verduras estén tiernas. Agregue más caldo, si es necesario.
5. Mientras se cocinan las verduras, agregue de 1/4 a 1/2 taza de caldo a las papas. Triture con un machacador de papas hasta que esté casi suave.
6. Unte el puré de papas sobre las verduras hasta los bordes del molde. Coloque la sartén en el horno. Hornee hasta que el líquido vegetal burbujee y la cobertura de papa comience a dorarse, aproximadamente 20 minutos.

www.RollingHarvest.org

Gardener's Shepherd Pie | What's Cooking?

Pot roast is a weeknight classic at my house and also serves as a hearty comfort food. While potatoes and carrots aren't allowed on the keto diet, I like to substitute other root vegetables like turnips or radishes for a similar texture and equally great flavor. My tried-and-true secret of thickening the gravy with heavy cream instead of flour also yields a uniquely rich take on this family favorite dish.

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