tsainola

a vegetarian pop-up for New Orleans

Tag: turnips

Menu for Saturday

Beautiful weekend coming up — join us at the OCH Art Market between 10 a.m. and 3 p.m. on Saturday for a full slate of events, including the 2nd Annual Faubourg Lafayette Historic Home Tour, and musical performances by Kermit Ruffins and Irvin Mayfield on OC Haley Boulevard. The menu: 

Seared Mushroom and Ruby Streak Salad with an Egg

Turnip Soup with Greens and Rosemary

Lentil Burgers on Whole Grain Bread with Satsuma Chutney

Oatmeal Cookies with Yogurt Cheese Frosting

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Coffee, Cappuccino, Latte

Mint Iced Tea

Thyme Lemonade

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Recipe: Root Vegetable Hash

image courtesy of Nora McGunnigle

 A week of experimentation with the gorgeous root vegetables that are currently available at the Crescent City Farmer’s Market yielded this recipe for vegetable hash, which we served with baked eggs and sourdough bread at our brunch last weekend. There’s a couple of steps to this recipe, but they’re simple and the results are well worth the effort. The first step is to make some mustard, which is easier than you might imagine, followed by the roasting of mustard-coated vegetables, and then the pan-frying of the vegetables with a tomato-mushroom-split pea sauce to create a rich, colorful dish that will fill you up and stick to your ribs. Check in next week for Grandma’s Apple Pie Recipe.

Ingredients: root vegetables (such as turnips, rutabagas, parsnips, pumpkin, potatoes, and carrots), mustard, vegetable oil, onions, wild mushrooms (such as porcini, shiitake, black trumpet, morel), vegetable broth, tomato sauce, split peas, cilantro

1. Dice the root vegetables, and coat with a dressing made by whisking together vegetable oil and mustard. Roast vegetables in a single layer, and stirring once or twice to turn the vegetables. They are ready when the vegetables are cooked and browned on the edges. This should take twenty to thirty minutes.

2. In a saucepan, heat oil and cook diced onions and finely chopped mushrooms on medium heat, until the onions are translucent — eight to twelve minutes. Add vegetable broth, tomato sauce, and a handful of split peas. Cook on medium heat for thirty to forty minutes, until the split peas are cooked but still somewhat firm. (Use the split peas judiciously, as they are strong in flavor and will overpower the sauce if used in abundance.) The consistency of the sauce should resemble that of a marinara sauce — use broth or water to adjust.

3. The roasted vegetables and sauce can be prepared a day in advance. To make the hash, heat oil in a frying pan, add enough roasted vegetables to cover the bottom of the pan. Ladle the tomato mushroom sauce on top of the vegetables, using enough to thoroughly coat the vegetables. Cook on high heat, stirring frequently, for five to six minutes.

4. Salt and pepper hash to taste. Garnish with chopped cilantro, and serve immediately. 

       

Recipe: Rosemary Goat Milk Polenta and Fire-Roasted Turnips with Rapini and Mushrooms

(image: NOLA Locavores)

The main course at our Autumn Harvest Dinner featured rosemary goat’s milk polenta with fire-roasted turnips, rapini, and mushrooms. We purchased all of our ingredients through the Hollygrove Market and Farm and the Crescent City Farmers Market, except for the rosemary, which we harvested from the bounty of Garden District front yards. With the freshness of the ingredients and the robust flavors of the local fall produce, we chose simple preparations to bring out those flavors and textures. Check in next week for our root vegetable soup with turnip greens and pickles recipe, as well as the recipe for Grandma’s Apple Pie with Salted Caramel Sauce, courtesy of John Kleinschmidt and Shirley Woolley.  

Rosemary Goat Milk Polenta

Ingredients: polenta, water, goat milk, rosemary, nutmeg, salt and pepper

1. Bring water to a boil following a traditional polenta recipe. Because you’ll be adding goat milk later on, use a bit less water (e.g., 3 cups of water to 1 cup of polenta instead of 4 cups of water). Polenta is pretty forgiving, so don’t worry too much about having the correct proportions. Use a whisk to stir rapidly as you pour the polenta into the boiling water.

2. While stirring the polenta every minute or so, over low heat and scraping the bottom to make sure that nothing is sticking, heat a few cups of goat milk over low heat in a separate saucepan, but do not bring to a boil. Steep whole sprigs of rosemary in the goat milk.

3. As the polenta starts to thicken, spoon goat milk into the polenta as you would with stock and risotto.

4. Use the goat milk to adjust the consistency of the polenta, and season with ground nutmeg, salt, and pepper before serving. We prefer our polenta softer, but thick enough so that it sets slightly when spooned onto a platter. Garnish with a sprig of rosemary.

Fire-roasted Turnips with Rapini and Mushrooms

Ingredients: turnips, onions, rapini (broccoli rabe), mushrooms, hot peppers, oil, lemons, salt and pepper

1. Center a handful or two of chopped turnips, onions, rapini, and whole mushrooms (we had little white button mushrooms, but others would be just as delicious) on a sheet of aluminum foil. Toss with chopped hot peppers, salt, and oil. Adjust the size of the vegetables depending on your desired cooking time. Wrap the vegetables using the foil to form a tidy packet that you can safely place on coals or a grill.

2. Place the packet, seam-side up on a grill, or directly on live coals. Depending on the temperature of your fire/grill, check after 10 minutes or so to see if the contents of the packet are fully cooked. We like our vegetables fork tender, which doesn’t take more than 10-15 minutes over a very hot fire. When opening the packets, be wary of the hot steam trapped inside the foil.

3. Squeeze lemon juice over the cooked vegetables, and serve alongside the polenta for a hearty fall meal.