Braised Turnips & Carrots
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
½ pound purple top turnips, green tops removed
½ pound carrots, green tops removed
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub both the turnip and carrots, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large sauce pan, then and add shallots, turnips and carrots. Sauté for about 10 minutes, stirring occasionally until vegetables begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 10 minutes, or until stock has mostly been absorbed by veggies. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
Home for the Holiday Recipes
As winter nears and the holidays approach, we hope to bring you both comfort and joy with this box of warm, soulful favorites, from fixings to prep a decadent risotto with local Hedgehog and dried Porcini mushrooms to two locally-milled flours, yeast, fresh-baked gingerbread loaf and our own housemade crème fraîche to assist with all your sweets cravings. Also included: Potatoes, parsnips and petite Honeynut squash, beautiful salad greens and our signature herb fromage blanc, plus farm-fresh eggs and orchard fruit. Happy holidays!
Here are a few recipe ideas for the week:
Wild Mushroom Risotto
This creamy and delicious recipe is a favorite here at the farm on cold evenings—just remember to stir!
How-To: Reconstitute Dried Mushrooms
Follow these simple steps to reconstitute the beautiful mushrooms for this week’s risotto.
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Roasted Potatoes & Parsnips with Herbs
Fragrant herbs add a bright touch to these roasted vegetables.
Whipped Crème Fraîche
A simply-stunning topping for this week’s gingerbread loaf, or any holiday pie you have in mind.
Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!
Meyer Lemon & Thyme-Infused Olive Oil
A wonderful gift for family, friends and neighbors!
Ingredients:
1-2 cups high-quality olive oil
Small bundle of fresh thyme stems (leaves still attached), thoroughly washed and dried
Rind of 1 Meyer lemon
Method:
1. Heat the olive oil in a small saucepan.
2. Add the thyme stems and lemon rind and allow to steep several minutes in the oil (oil temperature should be 180°).
3. Cool, strain the oil of thyme and lemon and then pour into a resealable container until ready to use.
Butter-Braised Turnips with Greens
Simmered in rich chicken stock, this dish is finished with lemon juice and thyme for fresh appeal.
Ingredients:
1 pound turnips, green tops reserved, washed and roughly chopped
1 tablespoons butter
1 tablespoon olive oil
2 peeled shallots
1 cup chicken stock
Juice from ½ lemon
3 tablespoons fresh thyme
Sea salt and fresh ground pepper
Method:
1. Wash and scrub the turnips, then cut into 1-inch-long pieces.
2. Heat butter and oil over medium-high heat in a large saucepan, then and add shallots and turnips. Sauté for about 10 minutes, stirring occasionally until the turnips begin to caramelize.
3. Add chicken stock, and a dash each of salt and pepper. Cover with a lid and turn heat down to low. Let simmer for another 5 minutes, or until stock has started to be absorbed by turnips. Add the turnip greens and simmer another 5 minutes, or until all the stock has been absorbed and the greens are wilted and tender. Add lemon juice and fresh thyme, then season to taste with more salt and pepper as needed. Serve warm.
