Mashed Potatoes and Turnips with Horseradish

Ingredients: 2 1/2 lb yellow-fleshed potatoes such as Yukon Gold 3 lb turnips or rutabagas, peeled and cut into 2-inch pieces 6 tablespoons unsalted butter, softened 2 tablespoons horseradish cream or drained bottled horseradish, or to taste 2 to 4 teaspoons sugar 1/2 cup chopped fresh flat-leaf parsley Instructions: Cover potatoes with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 20 to 30 minutes (depending on size of potatoes). Drain potatoes in a colander and, when just cool enough to handle, peel. Transfer potatoes to a bowl. While potatoes are cooking, cover turnips with salted cold water by 2 inches in a large pot and simmer, uncovered, until very tender, 10 to 20 minutes (depending on freshness of turnips). Drain turnips in colander and immediately add to warm potatoes, then mash with butter and horseradish. Season with sugar (to taste), salt, and pepper and stir in parsley. Get the Recipe Here!

Hearty Vegetable and Fresh Herb Dumplings

Brrrrrr, the weather is cold, bring on the comfort foods!!!

Ingredients:

For the stew:

6 cups organic vegetable broth
1 large sweet onion, peeled and diced
1 cup diced fresh carrots
1 cup frozen or canned sweet peas
1 cup celery, diced (try celeriac from the CSA share)
1 teaspoon garlic powder
1 tablespoon dried marjoram
1 tablespoon dried Italian herbs (sage, thyme, oregano from the U-Pick!)
Salt and pepper to taste

For the dumplings:

2 cups baking mix such as Bisquick
1 cup low-fat buttermilk
1 tablespoon fresh thyme, finely chopped
4-5 fresh sage leaves, finely chopped
1 teaspoon onion powder

Preparation:

In a large saucepot over medium heat, add all of the ingredients for the stew (vegetable broth,  onion, carrots, sweet peas, celery and seasonings), stir well and bring to a simmer. Cook covered for 10 minutes and then reduce the heat to medium low.
In a large mixing bowl, combine all of the ingredients for the dumplings, mixing well.
Using a small cookie scoop or spoon, drop spoonfuls of the dumpling mixture into the stew. Continue to cook covered until all the dumplings are cooked completely (they will float to the top).
Ladle into serving bowls and garnish with fresh herbs such as parsley or extra thyme and serve.

http://www.sheknows.com/food-and-recipes/articles/1016289/hearty-vegetable-and-fresh-herb-dumplings-recipe