Monday, December 15

-
My friend from work shared this recipe from her former CSA (Blue Moon Community Farm) with me. Its a very simple recipe. Arthur gave it a strong thumbs up.

Turnip Risotto

3 slices bacon
1 small-medium onion
1-2 turnips (about 1/2 #--the gold turnip that I got from HVF was just the right size)
3 1/2-4 cups chicken broth
3/4 cups Arborio rice
1-2 cups spinach, if available and desired.
Freshly grated Parmesan cheese

Cook bacon in a heavy saucepan until crisp. Transfer to paper towels to drain. Reserve 1 tablespoon fat in pan. Chop onion. Peel turnips and cut into 1/4 inch dice. Bring broth to a simmer and keep warm. Chop spinach coarsely if using.

Saute onion in reserved bacon fat until the onion begins to soften. Stir in turnips and rice and saute, stirring constantly, about 1 minute. Stir in 1 cup simmering broth and cook, stirring constantly until the broth is absorbed. Continue simmering the rice and adding the broth, about 1/2 cup at a time. Let each addition be absorbed before adding more broth, until rice is tender and creamy looking but still al dente. About 5 minutes before its done, add the spinach. It just needs to cook long enough to wilt. It will take at least 20 minutes, perhaps longer. Taste for seasonings.

Crumble bacon. Serve risotto sprinkled with bacon and Parmesan cheese.

Comments

bookworks said…
This recipe also works very well with Hakurei Turnips and their greens. These turnips are small, plump and bright white with mild green tops. They look like a large radish but are milder in flavor and good raw or cooked. Instead of using spinach I used the chopped turnip tops. In fact I doubled the recipe because we liked it so well.
May 30, 2011 at 7:57 PM
Post a Comment

Popular posts from this blog

Fresh Amaranth (Red Spinach)

-
Image
Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick
Read more

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

-
This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp
Read more

Roasted Beets & Carrots with Couscous and Citrus Dressing

-
This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetables until tender and lightly br
Read more