At the farmers market, you might see turnips and rutabagas side by side, and it’s easy to mistake one for the other. Both root vegetables belong to the Brassica family, making them cousins to cabbages and Brussels sprouts. However, turnips and rutabagas have their own unique flavors, textures, and culinary uses that make them worth...Read More
This gratin combines turnips and potatoes in a creamy, cheesy dish that’s comforting and flavorful. It’s a great way to introduce turnips to those who may not be familiar with them. INGREDIENTS: 2 medium turnips, peeled and thinly sliced 2 medium potatoes, peeled and thinly sliced 1 cup heavy cream or milk 1 cup shredded...Read More
This simple, sweet-savory recipe brings out the natural sweetness of turnips with a honey glaze, making them a fantastic side dish for roasted meats or vegetarian mains. INGREDIENTS: 4 medium turnips, peeled and cut into wedges 2 tablespoon butter or olive oil 1 tablespoon honey Salt and pepper, to taste 1 tablespoon fresh thyme or...Read More
This roasted medley combines rutabagas with carrots, creating a colorful, savory-sweet dish that’s perfect as a side for any main course. INGREDIENTS: 1 large rutabaga, peeled and diced 3 large carrots, peeled and sliced 2 tablespoons olive oil Salt and pepper, to taste 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) Optional: 1...Read More
A wonderful alternative to mashed potatoes, this creamy rutabaga mash is rich in flavor, with a slight sweetness and a buttery, herbaceous taste. INGREDIENTS: 2 large rutabagas, peeled and cubed 1-2 cloves garlic, minced 2 tablespoons butter (or olive oil for a vegan option) 1/4 cup heavy cream (or coconut milk for dairy-free) Salt and...Read More
Brussels sprouts used to have a bit of a reputation, didn’t they? Many of us grew up seeing them mostly on Grandma’s Thanksgiving table, where their strong taste and unpleasant smell didn’t always make them the crowd favorite. But times have changed, and so have our cooking methods! Thanks to innovative recipes and techniques, Brussels...Read More
These irresistible Brussels sprouts are tossed with apple juice, honey, with a splash of apple cider vinegar and roasted for a flavor-packed side or appetizer. They’re best served warm and crispy straight from the oven. INGREDIENTS: Apple Gastrique 1/2 cup apple juice 1 tablespoon honey or maple syrup 1/3 cup apple cider vinegar salt Brussels...Read More
Marinated briefly in a umami rich brine before roasting brings out Brussels sprouts savory goodness and infuses them with a smoky depth. For an extra touch, sprinkle with a bit of freshly grated garlic or freshly cracked pepper. INGREDIENTS: 2 lbs. fresh whole Brussels sprouts, cleaned and trimmed 2 quarts water 1/2 cup kosher salt...Read More
This savory dish takes Brussels sprouts to a whole new level. They’re braised in beer and then topped with creamy mustard sauce. Ideal for a holiday meal or a cozy dinner with grilled bratwurst or sausages! INGREDIENTS: 2 pounds Brussels sprouts 2 bottles (or cans) beer 2 tablespoons prepared yellow mustard 2 tablespoons flour 2...Read More
Roasting peppers brings out their natural sweetness and flavor, and makes them supple. Roast peppers over a direct flame on the stove or outside, or over coals on the grill, or in the oven under the broiler. What you will need: Peppers (however many you are roasting) Some olive oil or grapeseed oil A heat...Read More
