roast vegetable mash with sauteed mixed greens and sausages

So recently I told you about a meal that I thriftily prepared from ingredients I found tucked away in my cupboard, and how Nathan probably wouldn't approve since thinks he's better than everyone who gets some modicum of enjoyment from throwing together a dinner that way. I also mentioned that he's equally dismissive of "market meals." Basically, he just likes to be judgey when foodies are involved.

On that note, I'm afraid I'm going to have to out him, because this meal is entirely composed of food from the Union Square Market, and Nathan was totally complicit in its purchase and preparation.

panko crusted mustard chicken/smashed turnips with horseradish

I feel like the lighting at Nathan's apartment always gives me problems; the food never looks particularly appetizing in photos... Anyway, even if it didn't photograph the way I would have wanted, this was a pretty great meal: chicken breast crusted in mustard and panko breadcrumbs, a little salad, sauteed turnip greens, and a horseradish scallion turnip mash.

butter-fried potato and apple slices with porcini mushrooms, shallots, parsley and sage

Man, I can't believe how January is already flying by! And here I am, still blogging about something I made back in October. Luckily, this meal was mainly root vegetables and apples, which store pretty well throughout the winter, so this is still fairly seasonal. As you'll see in the photo above, there were three components of this meal: maple carrot turnips, garlicky turnip tops and, for the main event, potato and apple slices fried in butter with shallots, porcini mushrooms, sage and parsley.

maple carrots and turnips

maple syrup glazed carrots and turnips

Last summer, my very first food co-op share included turnips. I had never ever cooked a turnip in my life, and thus had no idea what to do with them. My friend Megan lives and runs an organic farm, (and earlier this year was blogging about it), so I asked her how she liked to cook them. The resulting recipe, rich with butter and maple syrup, was so delicious I immediately submitted it to the CSA newsletter. I admit that the combination might sound strange, but it highlights the veggie's natural sweetness and gives it a beautiful sticky sweet glaze and is just off the hook good every time I make it, which is every time I have turnips. Megan also gave me a nice method for cooking turnip tops, which I haven't made recently, but will include nonetheless. Here is my submission, first composed on 6/17/09:

A newcomer to community sponsored agriculture, I was excited to receive my first share of vegetables from Norwood. However, I have to admit I was intimidated by the selection, as I had never cooked a turnip in my life! I put out a cry for help on facebook, and a very good friend of mine, who lives on an organic farm, responded with a pair of recipes which she dubbed "the best way to eat turnips." I am not too sure on the measurements, so this is the closest approximation I can come up with.

Caramelized Maple Turnips and Carrots
6 small white turnips
2 carrots
3 or 4 tbsp real maple syrup
quarter stick of butter
1 cup stock (or enough to cover the carrots and turnips in the pan)
salt and freshly ground pepper to taste

Wash turnips and remove the greens, which can be cooked separately. Chop into small slices. Peel carrots, and slice into thin disks. Place carrots and turnips in a pot, and pour in enough stock to more or less cover them. Cook on medium high heat until carrots and turnips are almost cooked all the way through and the stock has mostly boiled off. Then add butter and syrup, and let that cook down until it gets nice and caramelized. Sprinkle with salt and pepper and serve to guests who won't mind if you lick the plate.

Braised Turnip Greens
6 turnip tops
1-2 cloves garlic thinly sliced
1 tbsp bacon grease
red wine or apple cider vinegar
salt and freshly ground pepper to taste

Wash and chop turnip greens. Peel and mince garlic. Heat bacon grease in pan over medium high heat. Add garlic and turnip greens and cook until tender. Serve with a drizzle of vinegar and a dash of salt and pepper. Enjoy!