Fresh dill caught my eye at one of my favorite small mom and pop markets here in the area; along with Blanch turnips, and some multi colored carrots (purple, orange, and yellow) the rest just came to me...a dill'icious combination dinner for Friday movie night.
They were not the prettiest veggies I have seen, but locally grown and organic is fine with me. I decided to make a turnip risotto, Caribbean turnip greens, and roasted veggies!
Blanc turnips do not have a strong flavor as their yellow cousin, but similar looks to another family member, the radish. The flavor was just shy of having that radish bite, and can be eaten raw. I reserved some to garnish the plate; along with one scallion. Note: turnips soften as they cook, so adding a few on top gives it a nice extra crunch.
I was surprised to see heirloom tomatoes still on the shelf, but that will do for an added touch to my turnip greens that scream, bite me! You can see by its color that they were pulled too soon, and with cooler weather it will not ripen to a nice red color, and tasting it confirmed my suspicions.
Turnip greens are not as bitter as other wild tops, like mustard. Just a little oil, onion, some seasonings make this a yummy southern favorite of mine.
I roast many veggies together; it gives them a sweetness that you just cannot beat, and goes well with the sweetness of the risotto and the bite of the greens.
Okay, here is one more look before we sit back, watch 'Get Smart', and eat this right up!
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
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