Parmesan Turnips

This week for my farm share the fall and winter vegetables started.  I've had Hakurei turnips before but was looking for something a little different to make with them.  I found a recipe for parmesan turnips and adapted it for what I had in the cupboards.  It's pretty good.

6 hakurei turnips washed and peeled but left whole.

boil in salted water until fork tender like a potato

lay on a clean kitchen towel and smoosh.  I tried my masher on one and it was too much smoosh so, I used the bottom of a bowl.

mix grated parmesan cheese, onion powder and dill.  Coat both sides of the smooshed turnip.

Cook in olive oil until the cheese starts to brown and serve.

They needed more salt when I was eating them.  I had salted the water but was afraid that the parmesan would be salty as well.  I could have added more salt to the water.

I'm also thinking that mashing them and adding an egg and breadcrumbs to form a patty would be really good too.

Purple Cabbage Soup

¼ cup olive oil

2 yellow onions, diced

1 small purple Cabbage sliced thin 

6 small potatoes cubbed 

3 carrots cubbed

1 sweet potato peeled and cubed

1 tablespoon chunky dijon mustard

1 teaspoons kosher salt

1/2 teaspoon ground black pepper

1 tablespoon apple cider vinegar

1 carton chicken broth (or vegetable)

2 tablespoons all purpose flour

4 fresh sage leaves finely chopped

 15 ounce can navy beans, drained and rinsed

In a large pot sweat the onions in olive oil.  Add the potatoes, carrots, cabbage, sage, salt, pepper, and mustard.  Pour the broth over and add the apple cider vinegar.  Keep heat on simmer and cover pot.  When potatoes and carrots are soft add the beans.  Add some of the hot broth to a bowl with the flour and whisk until smooth.  Add back to the pot and stir well to combine.  Cook on low another 15 minutes.

Serve with bread.  Makes plenty for leftovers during the week.