Turnip, Cucumber, Carrot and Roasted Eggplant & Tomato Soup Recipes from Debra Revere

Turnip Casserole
3 medium turnips, peeled and cubed
4 Tab butter, divided
2 eggs
3 Tab flour
1 Tab brown sugar
3 tsp baking powder
3/4 tsp salt
1/4 tsp pepper
Dash ground nutmeg
1/2 c dry bread crumbs
Preheat oven to 375. Grease an 8″ square baking dish.
Place turnips in a small saucepan, cover with water and bring to a boil. Reduce heat; cover and simmer 10-12 min or until tender. Drain.
Combine turnips, 2 Tab butter and eggs. Combine flour, brown sugar, baking powder, salt, pepper and nutmeg; add to turnip mixture and mix well. Transfer mixture to the baking dish.
Melt remaining butter, toss with bread crumbs and sprinkle over top.
Bake, uncovered, 25-30 min or until a knife inserted near the center comes out clean.
Serve immediately.
Substitute carrots, parsnips or rutabagas for turnips.
For a version with apples: Place half the turnip mixture in the baking dish. Add a layer of 3 c peeled apple slices tossed with 1 Tab cinnamon. Cover with remaining turnip mixture, then the bread crumb topping. Bake for 55-60 mins.
For a sweeter topping, omit bread crumbs. Mix together until crumbly: 1/3 c flour, 1/3 c brown sugar and 2 Tab softened butter.
Variations on Turnip Fries theme
4 large turnips, trimmed and peeled
1/3 c olive oil or coconut oil
1 tsp salt
For spicy fries, add 1 Tab chili powder and 1/2 tsp cayenne powder
For garlicky fries, add 2 tsp garlic powder and 1 Tab dried parsley
For Indian fries, add 1 Tab cumin
Preheat oven to 425.
Cut turnips into french fry shapes and thickness at you desire.
In a large bowl, toss turnips with oil of your choice.
Sprinkle with salt (and seasoning of your choice).
Line a baking sheet with tin foil or a non sticking baking mat.
Lay turnips in single layers on baking sheet.
Roast for 20-25 minutes, rotate pan and “turn” the fries so they cook evenly.
Season with a little more salt as needed.
Sauteed Cucumbers
Peel and seed 1 pound of cucumbers. Quarter lengthwise and cut into triangles. (At this point, can be refrigerated for later cooking).
Melt 2-4 Tab butter in a saute pan, add the cucumbers and sautee over med-high heat. Toss constantly so cucumbers don’t burn. In a couple minutes you will have cooked, tender, crunchy cucumbers. Season with salt and pepper.
Good as is or:
1. Add some more butter and toss with chopped dill.
2. Add 1/4 c cream or half-and-half and cook down until cream is reduced and cucumbers are coated.
Paleo Carrot Souffle
2 lb carrots, chopped into large chunks
1/2 c coconut oil (warmed to liquid form)
2 Tab lemon juice
3 eggs
1 tsp salt
1 Tab coconut flour
1 Tab vanilla extract
2 Tab minced onion
1/4 c maple syrup
1 tsp cinnamon
In a large soup pot, boil carrots until fork tender, about 20 minutes.
Preheat oven to bake at 350.
Drain carrots. Puree in a food processor until smooth.
Add coconut oil, lemon juice, eggs, salt, cinnamon, coconut flour, and vanilla to the food processor and continue to blend until smooth.
Add minced onion and maple syrup and blend again just to evenly distribute the onion.
Pour into a 2 quart souffle dish, lightly greased with coconut oil or grass fed butter.
Bake uncovered for 45-60 minutes.
Souffle should be firm to the touch before eating.
Sprinkle with cinnamon and serve.
For a non-Paleo version, substitute 6-8 Tab melted butter for coconut oil and 1/4 c white flour for coconut flour.
Substitute 2 Tab almond meal for coconut flour.
Carrots can be cooked in chicken or vegetable broth for a stronger taste.
To Do Ahead: Carrots can be cooked and pureed ahead of time. Store in the fridge 3-4 days or can be frozen.
Roasted Eggplant and Tomato Soup
6 tomatoes, halved (the “purple haze” tomatoes from FirstLight Farm are great to use)
1 eggplant, halved lengthwise (or about 8 miniature ones from FirstLight Farm)
1 onion, peeled with root removed, halved
1 head of garlic still in the skin, with pointed end cut off
2 Tab olive oil
4 cups cauliflower florets
4 cups chicken or vegetable stock
salt and pepper to taste
1. Preheat oven to 400 degrees. Place tomatoes, eggplant, onion, garlic and cauliflower on a baking sheet and brush with olive oil.
2. Roast until tender, about 45 minutes.
3. Push roasted garlic out of skins. Put eggplant, tomatoes, onion, garlic, cauliflower and all the juices from the baking sheet into a large heavy saucepan with the stock. Bring to a boil over medium heat, then reduce heat and simmer about 10 minutes. Allow to cool a bit.
4. Puree with a stick blender or in food processor or blender.
5. Return the mixture to low heat. Bring to a simmer, thinning with more stock, if necessary. Season with salt and pepper. Serve hot.
If you prefer a more consistent appearance, scoop all the eggplant pulp out of the skins after roasting and discard the skins.
Add fresh shell beans.
Add half-and-half for a creamier soup.
To Do Ahead–The roasted veggies can be kept refrigerated for 3-4 days or frozen for later soup making.

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