Archive for ‘Turnips’

December 6, 2010

Snowy Night | Warm Cabbage Salad with Simple Cod

Since I’ll be headed to warmer climes tomorrow to visit Demeter and Zeus in Texas, the next few posts will have a different feel.  Texas is famed, after all, for being “A whole ‘nother country”.  Posts will more than likely contain things such as enchiladas, nachos, margaritas, brisket and Shiner.  The stuff that still kind of runs through my veins as a Texas girl.  Good times, dear readers, real good times.

In anticipation of that, I made some fish for dinner tonight.  Zeus already snickered when I told him that I had vegetarian Indian food on Sunday. “Ha!  We don’t eat a lotta veggies down here.  We eat meat!”  I know Daddy.

Tonight’s cod was simply prepared and served alongside a seasonal, warm cabbage salad with mushrooms, shallots, and some crispy prosciutto which becomes delicate and almost glass-like when fried.  To boost the vegetable portion of the dinner, I roasted thin disks of potato and turnip.  Drizzled over all of this was a mustard and ume plum vinaigrette.

Simple Cod with Warm Cabbage Salad, Ume Plum Vinaigrette

3/4 pound cod

2 to 3 thin slices prosciutto, chopped

3 ounces mushrooms, minced

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November 2, 2010

Root Vegetable 101 | Turnip Soup

In the back, tiles of Hades and me on our wedding day.

Some of the most available (and storable) vegetables for the winter season are the root vegetables.  They’re versatile and relatively easy to find grown locally.  They’re really good for you and they’re really tasty.  Which brings me to the lowly, oft maligned turnip.   I think it’s kind of sad.  (Voice cracking just a little bit.)  It’s really tasty.  It has a pleasant sharpness to it, and you treat it practically like you treat a potato (roast it or boil it or mash it or put it in a soup).  But when was the last time you included a turnip in your dinner plans?  I thought as much. 

Have no fear!  For this Dia de los Muertos (a downright important holiday to us here in the underworld), Persephone is here to give you a quick, five ingredient(!!) dinner that is satisfying and easy on the budget, too.  Tonight’s recipe is a silky (+simple) soup with turnips and potato, topped with a garlicky toast piled with some vermouth-steamed shrimp and carmelized shallots.  

Sopa de Calaca: Turnip and Potato Soup with Shrimp and Shallots, serves 2 + a three-year old

Calavera festiva / Festive Skull (altura/heigh...

Image via Wikipedia

1 1/2 pounds of turnips, trimmed, lightly peeled and cut into small cubes

1 medium potato, peeled and cut into small cubes

2/3 pound large gulf shrimp, peeled and deveined

1 large shallot, thinly sliced; 1 small shallot, minced

2 T butter, divided


2 or 3 slices of a good rustic bread, toasted and rubbed with a garlic clove

Optional ingredients (look, Persephone is being flexible!): Vermouth, ground sumac, dried savory, olive oil

For the soup:

In a large pot, melt one tablespoon of butter

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