Recipes

Roasted Turnips and Carrots

1/2 lb carrots
1 lb turnips
1/4 cup olive oil
1 tsp fresh thyme (optional)
Salt and pepper

Preheat the oven to 400. Prepare the carrots and turnips so that they are about the same size and shape, by cutting the turnips lengthwise into halves or quarters. Toss with olive oil and thyme, and season generously with salt and pepper. Spread evenly in a baking pan in a single layer, and roast, uncovered, for 20 to 45 minutes, stirring and tossing periodically until the vegetables are cooked through.

Celeriac Salad

2 lbs celeriac, peeled and cut into matchsticks
2 Tbsp olive oil
3 Tbsp balsamic vinegar
3 Tbsp mayonnaise
1 clove garlic
1 1/2 tsp stoneground mustard

Blanch celeriac in boiling water for 2 minutes; dunk in cold water to stop cooking, then drain. Place in a bowl and add oil and vinegar. Season with salt and freshly ground pepper to taste. Refrigerate, covered, for at least two hours. Crush garlic into a paste and combine with the mayonnaise and mustard, and add this mixture to the celeriac and stir well just before serving.

Light and Lively Slaw

The Dressing
2 Tablespoons rice wine Vinegar
2 Tablespoons canola oil
2 Tablespoons sugar
2 Tablespoons minced fresh mint
salt to taste

The Slaw
3 cups thinly sliced red cabbage
1/4 cup thinly sliced fresh onion
1 small beet, grated (raw beet)
1 large carrot, grated
1Tablespoon sesame seeds

In a bowl combine all the dressing ingredients. Set aside.

Combine the cabbage, onion, carrot, beet, and sesame seeds in a medium bowl. Toss the dressing with the slaw ingredients. Wait 10 minutes for flavors to blend and serve.