Freshly picked organic produce
Glazed Baby Carrots & Turnip
1 bunch baby carrots, cut in 2-inch lengths
1 bunch baby turnips, reserve the greens
1/4 cup butter
1/2 tsp sugar
Salt & freshly ground pepper to taste
1/2 tbs olive oil
1 tbs fresh lemon juice
Trim the stems from the turnip greens. Rinse the greens and set aside. Melt the butter in a heavy skillet over medium heat. Add the carrots and turnips and seasonings. Toss to coat with the melted butter. Cook over medium heat without stirring until lightly golden. Turn the vegetables and cook long enough to allow the other side to carmelize and the vegetables to be tender through. While the root vegetables are cooking, quickly wilt the turnip greens in the olive oil over medium heat. Drizzle with lemon juice. Serve the greens with the glazed veggies for a colorful sweet and sour side dish.
Slice turnips into "coins", not too thin. Melt 1 tsp. butter in a medium sized saute pan over medium heat. Sprinkle 1/2-1 tsp salt and a pinch of pepper into butter. Add turnip coins and cook over medium heat to desired tenderness. Finish with a pinch of nutmeg.
Turnips can be mashed with other root veggies like potatoes or carrots. Simply cut all of your veggies into like-sized pieces and steam together until fork tender. Then drain, add butter or oil, spices, and mash. This is a great way to get children to eat turnips.