Tag Archives: turnips

Cabbage-roll Stuffing Casserole

9 Jun

Here is an easy, tasty way to use up lots of vegetables such as cabbage, kale, zucchini, chard, onions, peppers, turnips, or any combination thereof: Make a casserole using your favorite stuffing for cabbage rolls. Just shred or chop the vegetables and layer them in a slow cooker with whatever stuffing you choose; if using uncooked rice, be sure to add enough water, tomatoes or sauce (keeping in mind that the vegetables will release moisture). We usually make enough to last two meals.

Here is our recipe for Lebanese-style stuffing:
~1 pound local ground beef or lamb
~2-3 cups of long grain rice (depending on your family’s preference)
~1 Tbsp ground cumin
~1 tsp ground allspice
salt and pepper to taste

Mix the meat, spices and rice. Layer with vegetables and diced canned (or fresh in-season) tomatoes. You may add extra salt between the layers if you like. Slow cook on low all day; serve with plain yogurt. (You can also pressure cook it if you’re in a hurry.)

Dinner Last Night

29 Jan

Last Night we had:

High point Farms hot dogs

roasted rutabagas and goldball turnips

Asian Greens on the side

Dinner Last Night

5 Jan

Roasted salmon over an Asian Slaw: Cabbage, radishes, herbs, turnips all shredded with a ginger/garlic/mayo dressing.  Cherry cobbler for dessert.

Roasted Roots

30 Nov
ANY kind of winter root (potatoes, carrots, parsnips, beets, turnips, rutabagas, garlic, celeriac)
Try roots that you don’t like otherwise – you may love them like this. My daughter will eat a whole plate of beets cooked this way.
 
Wash (I don’t peel) and then cut up roots. I like thin slices, other people like little chunks.  Oil or butter a big cookie tray and put the roots on the tray – pour on some more oil and some salt.  The roots shrink when they are baked, so put a lot on the tray. I usually do 2 trays worth at a time because they get eaten so fast!
 
Bake at 350 and turn the roots every once in a while to ensure even cooking and to spread the oil around.  They are done when they are soft, but I like to leave them in so that they caramelize a bit.