Pineapple & Red Cabbage recipes

Pineapple and red cabbage

Pineapple & Red Cabbage recipes

Locally grown red cabbage in Horsley park teamed up with pineapple from Queensland.

Here are some recipes that are great for summer.

  • Red Cabbage Slaw with pineapple
  • Fish tacos with spicy pineapple salsa and red cabbage slaw
  • Stir Fry Red cabbage Salad
  • Sri Lankan Savoury Red Cabbage & Pineapple Curry

 

Red Cabbage Slaw with pineapple

Red Cabbage Slaw with pineapple
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • For Slaw:
  • ½ red cabbage, shred
  • ½ pineapple, chop
  • 1 onion, thinly slice longwise
  • 2 carrots, shred
  • Fresh herb like cilantro, basil or English Parsley, finely chopped
  • For Dressing:
  • 1 tbs olive oil
  • ⅓ cup red or white wine vinegar
  • 2 tbs orange or apple juice
  • 1 to 2 chilli, deseed (use gloves as the seeds burn) and chop. Try hot green or red long.
  • 1 tsp Hidden Valley honey
  • ¼ tsp cumin seeds, toast up in a pan then crush
  • Pinch of salt to taste
Instructions
  1. In a put in a bowl slaw ingredients and mix.
  2. In a bottle put in dressing and shake. Then pour over slaw and toss through.
  3. Cover with bees wax cover or lid and into fridge for 4 hours. Serve.

Fish tacos with spicy pineapple salsa and red cabbage slaw
Fish tacos with spicy pineapple salsa and red cabbage slaw
 
Author:
Recipe type: Tacos
Ingredients
  • 8 corn tortillas, warmed.
  • Red cabbage slaw (see recipe below)
  • Spicy pineapple salsa (see recipe below)
  • 1 avocado, halved, pitted, peeled and sliced
  • 4 pieces mild white fish
  • For red cabbage slaw:
  • ½ red cabbage, finely sliced
  • 1 cup cilantro leaves
  • ⅓ red onion, thinly sliced
  • 4 tbs apple cider vinegar
  • 2 tbs honey
  • 2 tbs lemon or lime juice
  • 2 tbs canola oil
  • For spicy pineapple salsa
  • ½ pineapple chopped and left in its own juice
  • 1 cup cilantro leaves, lightly packed
  • 2 tbs fresh lemon or lime juice
  • 3 tbs rice wine vinegar
  • Any hot sauce, to taste (optional)
Instructions
  1. Coat fish in a little oil. Season with salt, pepper, paprika and cayenne, to taste. Just before you are ready to eat, grill the fish for about 8 minutes until just cooked.
  2. To make Red Cabbage Slaw:
  3. Place sliced cabbage, cilantro leaves and sliced red onion in a large bowl. Mix vinegar, honey and lime juice in a small bowl. While whisking quickly, add canola oil to vinegar mixture. Add to coleslaw and mix thoroughly. Spicy pineapple salsa – this recipe calls for more than you’ll need for the tacos. The rest makes a refreshing tropical dip when served with tortilla chips.
  4. To make Spicy pineapple salsa:
  5. Place all ingredients in food processor and blend.
  6. Serve fish with warmed tortillas, pineapple salsa, avocado slices and red cabbage slaw.

Stir Fry Red cabbage Salad
Stir Fry Red cabbage Salad
 
Author:
Recipe type: Stir Fry
Ingredients
  • ½ Red cabbage, finely sliced
  • ¼ red capsicum, finely chopped
  • ¼ green capsicum ,finely chopped
  • 1 carrot shredded
  • 1 zucchini shredded (optional)
  • 1 green leaf, finely shredded (optional) This can be anything like Chinese Broccoli, spinach, silverbeet.
  • 3 shallots, chopped
  • ½ pineapple chopped.
  • To make dressing:
  • 2 tbs Ketjap Manis (sweet soy sauce)
  • 1 tbs olive oil
  • 1 clove garlic, crushed
  • 1 tsp raw sugar (or honey)
Instructions
  1. Place dressing in a jar and shake. Toss all the above ingredients and dressing in a large bowl.
  2. Place on onto BBQ plate and keep tossing until cooked to preference (5-10 min). Alternatively, can be cooked in a wok.

Sri Lankan Savoury Red Cabbage & Pineapple Curry
Sri Lankan Savoury Red Cabbage & Pineapple Curry
 
Author:
Recipe type: Curry
Serves: 4
Ingredients
  • 1 – 2 clove of garlic, chopped
  • 1 cinnamon stick
  • 1 onion, diced
  • ½ red cabbage, diced
  • 2 cups of fresh pineapple, diced
  • 4 tbs curry powder
  • 2 tsp mustard seeds
  • 1 - 2 tins low-fat coconut milk
  • 2 tbs sunflower oil
  • 1 tbs sugar
  • 1tbs salt
Instructions
  1. Heat oil in a pan or big pot and gently roast garlic, cinnamon stick, chopped onion 5 minutes. Add diced pineapple and sear for 1 minute.
  2. Add salt, curry powder, mustard seed and sugar. Add red cabbage then reduce heat and gently cook for 5 minutes.
  3. Add coconut milk and heat until boiling. Serve with rice and/or Indian Naan bread and vegetables.

 

 

 

Romanesco cauliflower

Romanesco cauliflower

Romanesco cauliflower Facebook

Romanesco cauliflower, a geometric wonder created by nature, and based on fabonicci (check spelling) ratios, spirals and fractals. Steve and Sam Grima in Horsley Park grow them each year, but this time around the cold weather has held them back a bit. Yet, they need to be picked before they start flowering, so over the next week he’s hoping to pick 500-600 good-sized heads, and we’re taking most of them.

Romanesco looks like a cauliflower, but coloured more like broccoli – and not surprisingly because they’re both from the Brassica family. That’s why the flavour is a little in between cauliflower and broccoli.

The most striking aspect of Romanesco is the fractal shape: the bud is ‘self-similar’ in character: the whole has the same shape as one or more of the parts, similar to crystals in a snow flake.  Each bud is composed of a series of smaller buds, all arranged in yet another logarithmic spiral. This self-similar pattern continues at several smaller levels. The number of spirals on the head of Romanesco is a Fibonacci number that describes the ‘golden ratio’ apparent in many natural observations.  But don’t get us started …

As a vegetable, Romanesco is rich in vitamin C, vitamin K, dietary fiber and carotenoids

Grown by Steve and Sam Grima, in Horsley Park

What to do with it – Trimming and Preparing

 

RECIPES

Roasted Romanesco with lemon zest

Pasta Romanesco

Romanesco Yoghurt

 

Roasted Romanesco with lemon zest

Roasted Romanesco with lemon zest
 
Author:
Recipe type: Baked
Ingredients
  • 2 cups cauliflower florets
  • 2 tbs olive oil
  • 1 lemon zest
  • 4 gloves garlic,
  • crushed salt and pepper to taste
Instructions
  1. Preheat oven 180C.
  2. Line a tray with baking paper and place florets on paper. In a bowl pre-mix the oil, lemon zest and crushed garlic. Then either use a brush or just drizzle olive oil and garlic over the top of the florets.
  3. Roast in oven for 20 minutes.

Pasta Romanesco
Pasta Romanesco
 
Author:
Recipe type: Pasta
Ingredients
  • 1 romanesco cauliflower florets
  • Stalk, finely sliced
  • 350gm pasta of choice
  • 4 tbsp olive oil
  • 1 redeye chilli, deseeded and sliced
  • 2 cloves garlic, crushed
  • 100g nuts, either almonds, walnuts, pinenuts (give them a dry roast)
  • 1 lemon zest
  • ½ lemon, juice
  • coriander, chopped
  • Parmesan cheese to garnish
Instructions
  1. Lightly steam the cauliflower , still crisp so about 3 minutes over boiling water.
  2. Cook the pasta according to the packet instructions.
  3. Meanwhile, in a fry pan heat oil, add garlic and chilli. Then add steamed cauliflower turning until
  4. Add in remaining ingredients.
  5. Serve in a bowl with pasta.

Romanesco Yoghurt
Romanesco Yoghurt
 
Author:
Recipe type: Bake
Ingredients
  • 1 cauliflower, broken into florets
  • 1 onion, finely sliced
  • 300ml Greek yoghurt
  • 2 tbs tomato puree
  • Coriander, finely diced
  • ¼cm tumeric, diced
  • ½cm ginger, sliced
  • 1 tsp garam masala
  • salt
  • 1 tbs melted butter
Instructions
  1. Preheat oven 190C.
  2. Put the florets on an oventray.
  3. then in a bowl mix all ingredients except the butter.
  4. Into the overn for 20 minutes.
  5. Then pour over butter and under grill until brown around 5-10minutes.
  6. Serve

 

Purple Basil

Purple Basil

Off to a running start with Purple Basil grown by the Grima Brothers in Horsley Park.

This Basil is so colourful and great in a slaw: carrots, basil, garlic, snowpeas, lettuce – julianne it all. Use this is stir-fry and salads also.

basil-purpleSo what to put on top that is great for your Liver, gall bladder and skin? What’s that? Yep, great for the ‘hidden from view’.
Make Coconut Oil Lime dressing. In a bowl put coconut oil, lime juice, rice vinegar, and salt. Add lime zest to dress salad. If you want to sweeten it use honey.

 

How to store:

Get a glass of water then cut stems and place in water like a fresh flowers. Remove any leaves below the water line. Pop a plastic bag over it to keep some humidity in it.

Change water every few days. Don’t put this herb in the refrigerator.

 

Rainbow Carrots

Rainbow Carrots

Rainbow Carrots

Rainbow carrots so brilliant, tasty and grown by Steve and Sam Grima in Horsley Park. An explanation of the goodness of the carotenoid pigments in the carrots –  Unbelievable. We found a Carrot Museum site which explains heaps of great things about these rainbow Carrots. Check it out

For Carrot recipes   and How to store carrots

Keep the green tops. Then blanch them or sauté in a frypan with olive oil, garlic, and other greens; or into a soup or stock. Our favourite Green Carrot Top Pesto.

Rainbow Carrot Top Pesto
 
Author:
Recipe type: Pesto
Ingredients
  • 1 cup carrot greens
  • ½ cup mint or basil leaves
  • ½ cup coconut, shredded1 tbp honey or sweeten with your favourite sweetener
  • 2 tbp olive oil
  • 2 lemons, juice only
  • salt and pepper to taste
Instructions
  1. In the food processor place everything then mix to a smooth paste. Into a bowl and serve with carrot slices.

 

Kohlrabi

 Kohlrabi

kohlrabi Horsely Park branded

This is a member of the Brasstica family which includes broccoli, cauliflower, Kale, cabbage.

Did you think that oranges were the best way to get Vitamin C? think again with Kohlrabi. More Vitamin C. It has health promoting Photochemicals which assist in making your body healthy. What are these photochemicals and how do they work? Read more… 

Here are a heap of recipes for you to try out

Kohlrabi salad & apple slaw with creamy coleslaw dressing

Kohlrabi Calzone – folded pizza

Kohlrabi Fritters   

Kohlrabi Vegetable Soup

Sautéed Kohlrabi

 

Kohlrabi salad

Kohlrabi Salad - Kohlrabi & apple slaw with creamy coleslaw dressing
 
Author:
Recipe type: Salad
Ingredients
  • For the creamy coleslaw dressing:
  • ¼ cup cream
  • 1 tbs fresh lemon juice
  • ½ tbs French mustard
  • ½ tsp sugar
  • salt & pepper to taste - go easy here
  • fresh mint, chopped
  • 1 fresh kohlrabi, trimmed, peeled, grated
  • 2 apples, peeled, grated or cubed
Instructions
  1. In a bowl whisk cream into lightly until it fluffs slightly then add remaining dressing ingredients. Add the kohlrabi and apple. Serve immediately.

Kohlrabi Calzone – folded pizza
Kohlrabi Calzone – folded pizza
 
Important to know, It takes about 1 hr 20mins for the dough (traditional way), 20mins for the vegetables.
Author:
Recipe type: Pizza
Serves: 2
Ingredients
  • For the dough:
  • Can use a bread maker make the dough in it.
  • 3 cups bread flour
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup+2 tbs water
  • 2 tbs oil
  • 2½ tsp active dry yeast
  • For the filling:
  • ½ cup carrots
  • 1 kohlrabi
  • 1 capsicum
  • 1 onion
  • 1 cup tomatoes, diced
  • ½ cup fillers such as frozen peas, chopped celery, greens sliced (spinach, silverbeet, lettuce even)
  • 2 tbs slivered almonds
  • pinches rosemary, thyme,
  • salt,
  • red chili powder
  • paprika
  • Parmesan and mozzarella, grated
Instructions
  1. To make calzone bread:
  2. Using a bread machine, add all the wet ingredients first, and then the dry ones, with yeast being the last thing you add.
  3. By hand: knead for 10-12 minutes, cover, and let rise 1 ½ hours.
  4. To make filling:
  5. In a frypan with oil start with onions, carrots, kohlrabi, squash, peppers, almonds. Stir well and cover. Let it cook about 5-6 minutes. Then add the tomatoes. Stir well. Add water- about ¼ cup. Add the herbs and salt and let it cook.
  6. To make Calzone:
  7. Divide the dough into two. Preheat the oven to 205C.
  8. Roll out the dough and divide into two. Put a little filling into one side of each half. Sprinkle some grated Parmesan and grated mozzarella over the filling. Then wet the tip of your finger and run it along the edge of the rolled-out dough, then fold the top half over and seal it by pressing it down. With a knife, cut three vents in the top. Brush a little oil over the top of each calzone. Bake for 12-15 minutes or until brown. Let it cool and cut in half.

Kohlrabi Fritters   
Kohlrabi Fritters
 
Author:
Cuisine: Fritters
Ingredients
  • 1 kohlrabi
  • 2 eggs
  • ½ cup onion, chopped
  • ¼ cup herb such as cilantro or parsley, chopped
  • 3 tbs almond, ground
  • Pinches of sea salt to taste
  • Oil to sauté such as olive or palm oil
Instructions
  1. Peel and grate kohlrabi and place in colander to drain. Prepare onions and herb.
  2. Squeeze as much of the remaining moisture from the kohlrabi as you can and place it in a medium mixing bowl. Add onion, cilantro, almonds, sea salt, and beaten eggs. Form into balls. Place kohlrabi balls in hot frypan with oil and flatten gently with a spatula. Sauté until brown both sides

 

Kohlrabi Vegetable Soup

Kohlrabi vegetable soup
 
Author:
Recipe type: Soup
Ingredients
  • 2 tbs butter
  • 2 kohlrabi, peeled and diced
  • 3 parsnips, peeled and diced
  • 3 carrots, peeled and diced
  • 4 cups chicken/vegetable stock
  • 2 tbs flour, to thicken
  • Paprika, optional for spicing up
  • ⅓ cups heavy cream
  • ½ cup sour cream
  • salt to taste
  • parsley to garnish
Instructions
  1. Melt butter in a stock pot over medium heat. Add kohlrabi and saute for 2 minutes. Add parsnips and carrots and cook for 2 more minutes. Do not brown. Sprinkle in flour and paprika; stir until mixed. Add chicken stock. Bring to a boil, lower heat and simmer for 5 – 7 minutes until vegetables are fork-tender.
  2. Remove from heat and, working in batches, puree the soup in a blender or food processor until smooth.
  3. Return the soup to the stockpot. Bring to a light simmer and stir in creams. Remove from heat and serve with parsley.

 

Sautéed Kohlrabi

Kohlrabi Sautee
 
Author:
Recipe type: Sautee
Ingredients
  • 1 kohlrabi, grated
  • 2 tbs olive oil
  • ½ medium onion, diced
  • 1 clove garlic, crushed
  • ½ to 1 tbs fresh parsley
  • ½ tsp salt
Instructions
  1. Grate kohlrabi, place in colander, and sprinkle with salt. Let stand for 30 minutes to drain. Heat butter over medium heat, add onions, garlic and sauté a few minutes. Stir in kohlrabi, reduce heat to low, cover, and cook 10 minutes. Increase heat to medium and cook 2 more minutes. Remove from heat and stir in fresh herbs. Serve with meal.

 

 

 

 

 

 

 

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Carrots coloured

Carrots Coloured

A week ago local farmers int he Sydney Food Bowl were affected by extreme weather conditions. Their paddocks were crisscrossed with channels and some full on streams of water.

For the farmer this can mean a few things: unable to get into the paddock to pick; produce growth development most likely will change; produce will taste good but look a bit weathered. If the farmer is supplying supermarkets this often will mean they have to turnRivers of water their produce back into the ground and start again. What a waste! Such heartache. Overwhelming financial stress – both in turning their produce in but also the time and effort to get the paddocks back up and running again.

You might ask: Why don’t they pick it and send it to market?

Well, Pure economics.Supermarkets and grocery stores won’t take it.

Then you might ask: So why not pick it and send it to Food Rescue?

So, it costs (time, wages, opportunity cost) the farmer more to pick and transport for no return.

What can we do about this situation? Can we help?

We sure can.carrots purple and white Grima Brothers

When the farmer picks produce that might not look so great, still tasting fabulous, then we can purchase it and cook it.

So this week we are aiding the Grima Brothers in Horsley Park purchasing their purple and white carrots with ‘no hat on’ – the greenery has been taken off. Usually we encourage for the greenery for be made into stock base Carrots whitebut let’s face it most of us will either cut it off, compost it or throw it away. When you think about it ………
Let’s get behind this amazing family and get some of these fine eating carrots.

Here are useful recipes.

 

Carrot & Beans Stir Fry (Poriyal)

Carrot Pesto Slice

Old fashioned purple Carrot Cake with lemon sauce

Roasted Purple Carrot

Tunisian Carrot Salad (Spicy)

 

Carrot & Beans Stir Fry (Poriyal)

Carrot & Beans Stir Fry (Poriyal)
 
Author:
Recipe type: Stir Fry
Ingredients
  • 3 carrots, chopped into small pieces
  • 200gms beans, chopped into small pieces
  • ½ cup green Peas
  • 1 onion, finely chopped
  • 3-4 green chilies
  • ½ cup shredded coconut
  • 1 tbs oil
  • ½ tsp mustard seeds
  • ½ tsp urad dal (lentil like black beans)
  • 4-5 curry Leaves
Instructions
  1. Heat oil in a wide pan then add mustard seeds, urad dal after it sputters add chopped onions.Fry them till it becomes translucent and add green chilies and salt. Fry them for 2 -3 minutes and add curry leaves, Green peas, chopped carrots and beans. Add a cup of water and cover it with a lid. Cook them for 10 – 15 minutes in medium heat or till it becomes fully cooked. Make sure there is no water in the stir fry when it’s done.
  2. Finally add shredded coconut and remove from heat.

Carrot Pesto Slice

 

Carrot Pesto Slice
 
Author:
Recipe type: Slice - Vegetable
Ingredients
  • 750g carrots, peeled and grated
  • 50g butter
  • ½ cup plain flour
  • 340ml milk
  • 85g light sour cream
  • 1 tsp cracked black pepper
  • 100g cheddar cheese, grated
  • 4 eggs, lightly beaten
  • 2 tbs of bottled pesto or make own from basil
  • 250g packet instant lasagne
  • 50g cheddar cheese grated.
Instructions
  1. Brush a 30 x 20 cm ovenproof baking dish with melted butter or oil.
  2. Preheat oven to a slow 150C.
  3. Heat butter in large pan; add flour. Stir over low heat until mixture is lightly golden and bubbling. Add combined milk, sour cream and pepper gradually to the pan, stirring until mixture boils and thickens; boil further 1 minute; remove from heat. Stir in cheese, cool slightly. Add beaten eggs gradually, stirring constantly, mix well.
  4. Pour ⅓ of the sauce into another bowl for topping; set aside. Add pesto and carrot to remaining sauce stirring to combine.
  5. Beginning with a layer of carrot mixture, alternate layers of carrot with lasagna sheets in a prepared dish. Use 3 layers of each, finishing with pasta. Spread reserved sauce evenly over the top. Sprinkle with extra cheese, leave for 15 minutes before cooking this is to allow pasta to soften. Bake for 40 minutes or until set and firm to touch. Remove from the oven, cover and set aside for 15 minutes prior to serving, this ensures that it will slice cleanly.

Old fashioned purple Carrot Cake with lemon sauce

 

Old fashioned purple Carrot Cake with lemon sauce
 
Author:
Cuisine: Cake
Ingredients
  • 2-3 purple carrots
  • ¼ cup lemon juice
  • 1 ½ tbs brown sugar
  • 2 cups whole wheat plain flour
  • ½ tsp sea salt
  • 2 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp ground cinnamon
  • ½ cup desiccated coconut
  • Grate an orange carrot
  • ¾ cup vegetable or sunflower oil
  • 2 tbs blackstrap molasses
  • ½ cup orange juice
  • For the sauce:
  • 1 block silken tofu or mascarpone or cream cheese
  • ¼ cup lemon juice
  • 1 tsp vanilla extract
  • pinch sea salt
  • ½ cup icing sugar
Instructions
  1. Preheat oven to 185C
  2. Steam or microwave the purple carrots until just beginning to soften then puree in a blender/processor with the juice of half a lemon.
  3. In a large bowl mix all of the dry ingredients, then add grated orange carrot and mix again. Set aside.
  4. In a small bowl, mix all of the wet ingredients, then add purple carrot puree and mix again.
  5. Combine the two bowls then pour into a lined 22x22cm square pan and bake for 50-60 minutes. To check if the cake is ready, insert a skewer into the centre.
  6. To make the serving sauce:
  7. Puree tofu, lemon juice, vanilla extract and salt in a blender/processor. Sift in icing sugar and blend again until smooth. Refrigerate until needed.
  8. Serve sauce warm with the cake.

Roasted Purple Carrot

 

Roasted Purple Carrot
 
Author:
Recipe type: Roast
Ingredients
  • purple carrots
  • beetroot
  • 1 Spanish onion
  • 2 tbs rosemary leaves
  • 2 garlic cloves, unpeeled
  • grapeseed or olive oil
  • freshly ground sea salt and black pepper
Instructions
  1. Preheat oven to 200C.
  2. Scrub or peel carrots, then slice. Peel and quarter beetroot and onion.
  3. Toss vegetables with the herbs and garlic – drizzle with oil and add seasoning to taste. Roast on lined baking sheet for 40-45 minutes, or until crispy skinned and cooked through.

Tunisian Carrot Salad (Spicy)

 

Tunisian Carrot Salad (Spicy)
 
Author:
Recipe type: Salad
Serves: 6
Ingredients
  • 5–6 medium-size carrots, peeled
  • 1 clove garlic, chopped
  • 1 tsp ground caraway seeds
  • Sea salt to taste
  • 1 tbs Tunisian spice (see recipe below)
  • 1 tbs lemon juice, freshly squeezed
  • ¼ cup extra-virgin olive oil
  • Tunisian Spice
  • 1 tbs chilli powder
  • 2 tsp ground coriander
  • 1 tsp ground caraway
  • ½ tsp cayenne or ground hot pepper
  • 1 tsp salt
  • 4 to 5 cloves of garlic, minced
  • 3 to 4 tbs olive oil
Instructions
  1. Using the large holes of a grater, grate the carrots into a bowl.
  2. In a mortar, pound the garlic to a paste with the caraway and salt. Stir in the lemon juice and Tunisian spice (see below), mixing well, then add the olive oil. Beat with a fork or a small wire whisk and then pour over the grated carrots. Set aside at room temperature for about 30 minutes to develop the flavours.
  3. To make Tunisian Spice
  4. In a bowl combine the spices, the salt, the garlic, and some olive oil.

 

Raymond’s Ruined Purple Kale…

Ruined Purple Kale

Hundreds of kale plants are dead or dying, after copping 300 ml of rain on 20/21 April, and then another 90ml of rain and hail on Anzac night.

Most will need replanting, instead of producing a weekly crop of curly leaves from every plant.

This scene is getting repeated across many growers in the Sydney basin area – anywhere around the hunter, central coast, Gloucester, Hawkesbury, Horsley park, Picton and Camden.

White Carrots

White Carrots

Harvest Hub White Dutch carrots from Steve and Sam Grima in Horsley Park: Amaaazing!  It’s like all the carrot’s energy has gone into developing flavour rather than colour.  But they still look beautiful.  Big bunch, too!

They have a mild flavor with hardly any of the earthiness of the other carrot colors.

White carrots They have phytochemicals, natural bioactive compounds found in plant foods that work with nutrients and dietary fibre to protect against disease and the build up of fatty deposits in artery walls. They originate from Afghanistan, Iran, Pakistan. 

If you have a carotene allergy these are perfect for you.

 

Turnips

Ronn, Hubster in Ashfield, showing turnips

Ronn, Hubster in Ashfield, showing turnips

Horsley Park Turnips: Big, Sweet, Good to Eat

Turnips have been roasted as long as we’ve had fire.  If Mister didn’t capture the Woolly Mammoth to keep the family in flesh, Missus was good at rooting up turnips. Ancient Rome thrived on the turnip although their way of cooking it was more involved than any of the recipes below, with roasting, pummelling and adding various strange spices.  The Romans also used it medicinally although we suspect applying it mashed with cream and smashed rose buds to the face, is a waste of a good turnip.  Even if the advertising of the day guaranteed you a face as smooth as a baby’s bum.

Balderick – the ‘I-have-a-cunning-plan’ manservant in the English comedy Blackadder – had one main ambition in life:  ‘the acquisition of turnips’. Of course, back in the 1700’s food – any food – was in short supply, and so even turnips were highly prized.

However, from the onset of the industrial revolution, the humble turnip went into terminal decline.

Grima three generations

Grima Family, from Horsley Park, are three generation Farmers

Goodness?

Turnip greens are edible and taste like mustard greens, and rich in vitamin A, folate, C, K and calcium.  Before the advent of the potato, turnips and the turnip mutation, the swede, had kept northern Europe healthy through dark dark winters.

The turnip’s root (the vegetable we know and love) is high in Vitamin C. The green leaves of the turnip top (“turnip greens”) are a good source of vitamin A, folate, vitamin C, vitamin K and calcium. And the purple colouring on the turnip is equivalent to a suntan.

Horsley Park Turnips

Until the Grima bros brought out baby turnip.

Highly fancied by upmarket restaurants for their incredibly sweet taste. Just blanch for a few minutes et voila.  Also great in salads – just slice the raw baby turnip and mix with other salad produce.

This is a versatile veg which can be deep fried, pickled (a favourite is with beetroot for a daringly bright result), steamed, mashed – first boil in stock, and then mash with butter and some freshly grated parmesan cheese – grated into salad or roasted as potato wedges are roasted. Or for added crunch in your stir fry, do as Anton suggests, cut them into strips and throw them in.

Preparing and Cooking Turnip Greens    

Turnip greens sauté well.  They need to be washed and then coated in lemon juice for 5 minutes.  The lemon juice stops wilting and enhance their nutritional content.  It can then put into a pot of boiling water for 2-3 minutes.   Drain the greens and sautéed in olive oil with 1-2 crushed cloves of garlic and some grated (I cm) fresh. Add salt and pepper to taste.

Or, when drained, tear finely and use as the greens in green salad with salad dressing.

Roast Turnip

Turnip is a good roaster and a fine addition to a pan with any or all of sweet potatoes, pumpkin, potatoes and carrots.  Toss the vegetables with olive oil, crushed garlic and chill roast in a hot oven on the top shelf, and when done add chopped fresh herbs.

 

Recipes

Crunchy Turnip Crumble

Pickled Turnip from the Middle East

Cream of Turnip and Potato Soup

Turnip, Cabbage and Carrot Coleslaw

 

 

Crunchy Turnip Crumble
 
Mashed turnip - Yum! It is unbelievably sweet
Author:
Recipe type: Casserole side dish
Cuisine: Home cooking
Ingredients
  • 1 large or 2 medium turnips
  • 3 tbs spoons
  • 1 tbs spoon brown sugar
  • 2 medium eggs
  • 1 tsp baking powder ½ tsp salt
  • ½ tsp white pepper
  • pinch of freshly grated nutmeg
  • For the topping
  • 8 tbs spoons of breadcrumbs
  • 2 tbs spoons melted butter
Instructions
  1. In a saucepan with water boil turnips until soft about 15 minutes. Cool then cube and mash turnip with 2 tablespoons of butter then add mixed dry ingredients to mashed turnip, along with 2 eggs, well beaten.
  2. Put turnip mixture into casserole dish. Sprinkle with topping and bake for 25 minutes in a medium oven or until light brown on top.

 
Pickled Turnip from the Middle East
 
This is a splendid sour addition to any burger or makes an addictive accompaniment for hummus, crudités, olives and martinis.
Author:
Recipe type: Side dish or dip
Cuisine: Middle Eastern
Ingredients
  • I raw beetroot, peeled and roughly cut into 8 wedges
  • 1 large turnip, peel and cut into 16 wedges
  • celery leaves (which are too good to ever throw away)
  • 3-4 cloves of garlic (barely enough)
  • dried chilli flakes (optional)
  • 4 tsp salt use Himalayan salt or coarse white salt
  • a litre of water
  • 300ml white vinegar
Instructions
  1. Sterilise your jars.
  2. Add the vegetables, celery leaves, garlic, and chilli - make sure that the beetroot is evenly dispersed among the turnip
  3. Dissolve the salt in the water mix in the vinegar
  4. Pour over the vegetables.
  5. Seal the jars and leave them at room temperature for two weeks before placing them in the fridge.
  6. The pickles will be ready in a week to 10 days.
  7. Refrigerate and use up within a month.

 
Cream of Turnip and Potato Soup
 
So good on a cold night. Cook together and share an amazing dish.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 4 tbs butter
  • 2 turnips, peeled and chopped
  • 1 large onion peeled and chopped
  • 1 large potato, peeled and chopped
  • 1 tbs spoon of cornflour
  • 1 litre of warm chicken stock (vegetable if preferred) 1 bay leaf
  • Freshly grate nutmeg, salt and pepper to taste
  • 200 mls of single cream
  • 1 medium carrot, finely grated
Instructions
  1. In a large casserole, melt butter over a medium heat. When froth disappears, add chopped turnips, onion and potato. Cook, stirring occasionally, for 5 to 7 minutes, until onion is tender and translucent but not golden. Using a slotted spoon, remove vegetables from casserole; reserve.
  2. Away from heat, stir flour into casserole juices, until smooth. Slowly pour in chicken broth, stirring. Simmer for 3 minutes, until slightly thickened. Transfer reserved vegetables back into casserole; add bay leaf and sprinkle with nutmeg, salt and pepper. Lower heat; simmer for 20 to 30 minutes, until vegetables are soft, stirring occasionally.

 
Turnip, Cabbage and Carrot Coleslaw
 
So quick and easy to do. You can use Wombok - chinese cabbage
Author:
Recipe type: Salad
Ingredients
  • 2 carrots - purple or red, julienned (cut or sliced into fine strips - there are food processor attachments that do this. Some cooks use a knife and chopping board.)
  • ¼ head of cabbage, (can use wombok) finely chopped
  • 2 Grima Brother’s turnips, julienned
  • ½ bunch chopped dill
  • ¼ extra virgin olive oil
  • 1-2 garlic cloves
  • ½ cup good yoghurt (Country Valley works well)
  • Freshly ground pepper and a pinch of salt
  • Finely sliced red chilli (optional)
Instructions
  1. Crush the garlic and add the salt to it, mix and place in bowel and add the yoghurt, oil and pepper - whisk this dressing together.
  2. Combine the cabbage, carrots, turnips, dressing and chopped dill and allow to stand for 10 mins and season to taste.