ROASTED ROOT VEGGIES
Red-skinned potatoes, turnip, beets, parsnip and baby carrots roasted in a light sweet herb and spice glaze.
Serves 8-12
Categories
ROASTED ROOT VEGGIES
Category: MY TURNIPS
THREE GREEN STEW
KALE, TURNIP GREENS AND SPINACH with beets, carrots and potatoes in a creamy mustard garlic horseradish sauce! Tastes like you cooked it with salt pork!
Makes 17 cups
Categories
POTATO TURNIP CARROT MASH
POTATO TURNIP CARROT MASH
with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key!
Serves 8
POTATO TURNIP CARROT MASH
with coconut milk, fresh garlic and extra virgin olive oil. Simplicity is key. Served with a Green Pepper Sloppy Joe Tomato Sauce with Kalamata olives!
Makes approx. 10 cups of Mash
Categories
TURNIP AND CARROT MATCHSTICKS
TURNIP AND CARROT MATCHSTICKS
Delicate strips of fresh turnips and carrots steamed till tender-soft, then tossed in a fresh orange glaze!
Serves 6
Categories
WINTER VEGETABLE ROAST
WINTER VEGETABLE OVEN ROAST
Carrots, potatoes, onion, turnips and cabbage oven roasted till caramelized with peanut oil, margarine, sugar and tarragon! Served with Marinated Apple And Celery Salad
Serves 4
ITALIAN GRAVY
Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea!
Makes 7-1/2 cups
BARBECUED VEGETABLE ROAST
Root veggies with green cabbage and red apple tossed with marinated sun-dried tomatoes, walnut halves, garlic and rosemary in homemade fat-free, no-cook, hickory barbecue sauce. Roasted till caramelized!
Serves 6-8
Categories
SHARON’S BELMONT STEW
SHARON’S BELMONT STEW
A red wine, thyme and tarragon flavored vegetable and tomato stew.
Makes 14 cups
SHARON LEE’S CORN CHOWDER
with sautéed maple smoked mushrooms, fresh spinach and turnips. Extra special!
Makes 14 cups
SAVORY VEGETABLE SOUP or “7731” Soup
Cabbage, broccoli, turnip, sweet onion and celery steeped in a subtlety seasoned curry, coriander and rosemary broth. Wow!
Makes 25 cups
