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(Vegan) Lemony Lentil Turnip Chowder
1 onion diced, 2 cloves garlic minced, 2 stalks celery finely diced, 1 pound turnips peeled and 1/2 inch diced (about 2 medium. For a thicker chowder, use 3 turnips), 1 cup red lentils, 1/4 teaspoon celery seed (optional), 1/4 cup loosely packed fresh dill chopped (+ more for garnish), 3 cups vegetable stock, 1 13.5 ounce can light coconut milk, 1 lemon juiced and zested (about 2 tablespoons of juice), Sea salt and black pepper to taste,
1. Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the onion, garlic and celery, and cook for 5 minutes or until soft. (Don't add salt yet-see notes.)
2. Add the turnips, lentils and celery seed (if using), and mix well until everything is coated and hot.
3. Add the prepared bouillon (or stock) and coconut milk (or plant milk), and heat until it almost begins to boil. Then reduce the heat, cover and simmer until the turnips and lentils are tender, 15-20 minutes.
4. Add the lemon zest and juice.
5. Ladle 3 cups of the soup into a blender and blend on medium speed until just creamy, being careful to allow steam to escape. Don't over blend. Add the blended soup back to the pot. Add the chopped dill, season with salt and pepper to taste, and stir.
6. Garnish with a few sprigs of fresh dill if desired.
Notes: If you want to avoid saturated fat, you can replace the light coconut milk with plant milk. But if you do occasionally include light coconut milk in your diet, it adds a nice flavor to this soup.I never add salt or acid (lemon, tomatoes, etc.) to beans or lentil until they're fully cooked, as this can keep them from cooking. Red lentils are more forgiving, but some lentils will take a very long time if you forget to wait.
Recipe from: https://healthymidwesterngirl.com/
Parmesan Crusted Crushed Turnips
12 small to medium turnips peeled, Salt, 2 tablespoons olive oil, 3 cloves garlic minced, Freshly ground black pepper, 1 cup freshly grated Parmesan cheese (or as needed), Chopped fresh chives
1. Cover peeled turnips with salted water in a pot . Bring to a boil. Cook 20 to 30 minutes or until turnips can be pierced easily. Drain. Let cool slightly.
2. Preheat oven to 375 degrees.
3. Place the turnips on a clean kitchen towel or double layer of paper towels. Gently press each one down until it's approximately 1/2-inch high. Let them drain for 15 minutes then carefully flip them over onto a dry section of the towel or onto fresh paper towels so the other side drains and dries a bit.
4. Combine garlic, olive oil, salt, and pepper to taste in a small bowl.
5. Line a baking sheet with parchment paper or nonstick aluminum foil. Place the flattened turnips on the lined baking sheet. Brush each turnip with a little of the olive oil and garlic combination. Sprinkle Parmesan cheese over each turnip, gently pressing it down.
6. Carefully and quickly flip each turnip over. Repeat with the remaining olive oil and garlic combination and cheese.
7. Bake for 20 to 25 minutes. Flip each turnip and bake an additional 15 minutes. Garnish with chopped fresh chives and serve.
TO MAKE IN THE INSTANT POT:
Place the rack inside your 6-quart Instant Pot and add 1 1/2 cups water. If using the 8-quart, use 2 cups. Peel the turnips and place them on the rack.Close and lock the lid. Using the "Steam" setting, steam whole medium turnips for 5-6 minutes with natural release, small turnips for 3-5 minutes with natural release. The cooking time will depend upon the size of the turnips.
MAKE AHEAD: The turnips can be boiled and crushed up to a day in advance. Leave on the towel and refrigerate.
Recipe from: https://www.fromachefskitchen.com
Roasted Garlic Mashed Turnips
1 head garlic, 1 tbsp olive oil, 3 lbs turnips peeled and quartered, 1/4 cup olive oil, salt and crushed black pepper to taste
1. Preheat oven to 350 degrees F.
2. Peel off outer layers of your head of garlic and slice the entire head in half lengthwise.
3. Place the garlic halves cut side up on top of a sheet of aluminum foil. Pour 1 tbsp olive oil across the cloves and completely wrap the foil around the garlic. Bake in the oven for 35-40 minutes––or until fragrant.
4. While the garlic is roasting, place quartered turnips into a pot and cover with water. Cover the pot and bring to a boil. Let turnips boil until fork tender, about 25 minutes.
5. Remove turnips from the pot with a slotted spoon and transfer to a food processor or blender. Add the roasted garlic and process until smooth. With the mash blending, pour in olive oil and season with salt and crushed black pepper to taste.
6. Serve hot and enjoy!
Recipe from: https://www.keyingredient.com
Turnip Au Gratin
3 large turnips, 1 cup cheddar cheese, 1 cup shaved parmesan, 4 tbsp butter, 1/4 cup whole milk, fresh thyme, salt and pepper
1. Preheat oven to 375F.
2. Peel, trim and slice the turnips very thinly. I used my mandoline.
3. In a cast iron skillet, melt 2 tbsp butter.
4. Put a layer of turnips on the bottom of the skillet on top of the butter.
5. Season lightly with salt and pepper and add 1/3 cup cheddar cheese and 1/3 cup parmesan cheese.
6. Add a tbsp of butter, cut into small pieces and place on top of this layer.
7. Drizzle 2 tbsp milk over the turnips, top with some fresh thyme.
8. Repeat steps 4-7 until a total of 3 layers are formed. Finish with a cheesy top.
9. Bake for 25-30 minute until bubbly and brown.
Recipe from: https://wholelifestylenutrition.com
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