Creamy Turnip Soup

 

Ingredients:

• 4 medium turnips (about 1 1/2 pounds) plus 1 1/2 cups thinly sliced turnip greens or spinach, divided
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon butter
• 1 medium onion, sliced
• ½ teaspoon dried rosemary
• ½ teaspoon salt plus a pinch, divided
• ¼ teaspoon freshly ground white pepper plus a pinch, divided
• 4 cups reduced-sodium chicken broth
• ¼ cup shredded carrot
• 2 tablespoons thinly sliced scallion greens
• 2 teaspoons white-wine vinegar

Preparation:

1. Peel and slice turnips. Heat 1 tablespoon oil and butter in a large saucepan over medium heat. Add onion and cook, stirring, until beginning to brown, about 5 minutes. Add the turnips, rosemary, 1/2 teaspoon salt, and 1/4 teaspoon white pepper; stir to combine. Cover and cook, stirring once or twice, for 10 minutes.
2. Add broth, increase heat to high and bring to a boil. Reduce heat to maintain a simmer, cover, and cook until the turnips are tender, 10 to 12 minutes more.
3. Meanwhile, toss the turnip greens (or spinach) in a medium bowl with carrot, scallion greens, vinegar, the remaining 1 tablespoon oil, and a pinch of salt and pepper.
4. Puree the soup in the pan using an immersion blender or transfer it to a regular blender and blend until smooth. (Use caution when pureeing hot liquids.) Serve each portion of soup topped with a generous 1/4 cup of the salad.

https://www.eatingwell.com/recipe/252800/creamy-turnip-soup/

Crab Rice with Charred Green Onion, Tatsoi, and Sesame

Ingredients:

• 3 cups rice (short-grain white rice, rinsed)
• 2 1/4 cups water (or leftover Crab Dashi)
• 2 bunches green onions
• 1/4 cup canola oil (or grapeseed)
• 1 tablespoon toasted sesame oil
• 1/4 cup mirin
• 1/3 cup shiro shoyu (white soy sauce or usukuchi shoyu, light-colored soy sauce)
• 4 ounces tatsoi leaves
• 1 pound lump crabmeat
• 1 cup dashi (Crab, or Kombu and Bonito Dashi)
• 2 tablespoons white sesame seeds (toasted)
• sea salt (or soy sauce, optional)
• togarashi (Ichimi, Japanese ground chiles, for garnish)
• 1 whole stone crab (or Dungeness)
• 1 square kombu
• 2 quarts water (soft, low-mineral-content preferred)
• 1 ounce katsuobushi (loosely packed, dried bonito flakes)

Instructions:

1. In the donabe, combine the rice with the water. (If you have made the crab dashi and have at least 3 1⁄4 cups, you can substitute 2 1⁄4 cups for the water here. Just make sure you have 1 cup left over to use later.) Let the rice soak for 20 minutes. Cover with both lids and cook over medium-high heat for 13 to 15 minutes. Turn off the heat and let it rest for 20 minutes.
2. Meanwhile, working in batches, lay the green onions in a large dry sauté pan and char over medium-high heat, turning regularly, for 2 to 3 minutes. The green onions will begin to steam in their own moisture and char on the outside. Remove from the sauté pan and lay the green onions all facing the same direction on a cutting board. Trim the root end and a few inches of the green tops and discard. Slice the green onions into 1⁄4-inch rounds and reserve.
3. Wipe out the sauté pan and heat the grapeseed oil over medium heat. Add the charred green onions and sauté for 1 minute, stirring frequently. Add the sesame oil and the mirin and scrape the pan to deglaze. Allow the alcohol to evaporate (1 to 2 minutes) and remove the pan from the heat. As the pan is cooling, swirl in the shiro shoyu. Set the green onions aside.
4. Prepare a bowl of ice water and set aside. Bring a medium to large pot of salted water to a boil. Blanch the tatsoi leaves for 10 seconds and transfer the tatsoi immediately to the ice water. Once chilled, remove the leaves from the ice water, drain, and reserve.
5. To finish the dish, fold the crabmeat into the rice (reserving some nice lump pieces for garnish), 1 cup of the crab dashi (or other dashi), the charred green onion mixture, the tatsoi leaves, and the toasted sesame seeds. Cover the rice cooker and gently heat over a medium flame for 3 to 4 minutes to heat thoroughly and perfume the rice with the crab aroma. Season with salt or additional soy sauce if desired, and garnish with the reserved lump crab pieces, additional sesame seeds, and ichimi togarashi.
6. CRAB DASHI
7. If using live crab, steam for 15 minutes, until cooked through, and then chill the whole crab before separating the meat from the shell. Chill thoroughly in an ice bath or the refrigerator. Clean the crab by separating the meat from the shells and reserve the meat. Remove any lungs, eyes, or apron using scissors, and discard. If you like a richly umami “sea flavor,” mix in any of the cooked brown sections of the crab with the meat, or keep them with the shells for a deeper-flavored stock. Reserve some of the nice lump pieces of meat for garnish on top of the final rice dish.
8. In a medium pot, combine the reserved shells with the kombu and cover with the water. Heat gently and maintain the low heat below a simmer for 1 hour to infuse the crab and kombu into the stock. Remove the kombu and raise the heat slightly, still just below a simmer. Add the katsuobushi and turn off the heat. Steep for 5 minutes and strain through a fine-mesh sieve. Reserve 1 cup (240 ml) of strained stock for the final rice dish. Use the remaining stock to make a clear crab soup or for cooking the rice, if desired.

https://www.yummly.com/recipe/Crab-Rice-with-Charred-Green-Onion_-Tatsoi_-and-Sesame-9004406

Stuffed Purple Bell Peppers

Ingredients:

1T unsalted butter or olive oil
2 cloves fresh garlic
2C fresh corn kernels (from 3 ears of corn)
4 bell peppers
1C cooked faro
1/3C ricotta cheese
1/2C grated Parmesan cheese
1/4C minced green onion
1t fresh thyme
1/4t salt
1/8t ground pepper

Instructions:

Heat the oven to 350°.

Lightly grease an oven proof dish or pan.

Warm the butter in a skillet on medium heat. Add the minced garlic and sauté briefly. Add the corn and sauté just another minute, until almost warmed through and coated with butter. Set aside to cool.

In a medium bowl add the cooked corn, faro, ricotta cheese, 1/3 cup of the grated Parmesan, green onions, thyme, salt and pepper. Fold together to throughly mix. Stuff the peppers and arrange them in the prepared pan.

Add 1/4 cup water to the bottom of the pan. Place the cover on the pan or cover tightly with foil. Bake for 20 to 25 minutes until the peppers are cooked and just begin to slump.

Remove the pan from the oven and adjust the oven heat to broil. Remove the lid from the pan and sprinkle the remaining Parmesan cheese on top of the peppers. Broil until the cheese melts and becomes golden brown.

Recipe Source

Kohlrabi Carrot Fritters with Avocado Cream Sauce

Ingredients:

2 kohlrabi
1 carrot
1 egg
¼ teaspoon kosher salt
¼ teaspoon cayenne
½ cup grapeseed or vegetable oil (enough for ¼-inch depth in a large skillet)
½ avocado
¼ cup plain yogurt
½ lemon
¼ teaspoon kosher salt
Green onions (for garnish)

Instructions:

Cut the leaves off the kohlrabi and peel the bulb. Peel 1 carrot.

Shred the vegetables in a food processor, or by hand using a grater. Squeeze the shredded vegetables in a tea cloth (or with your hands) to remove moisture, then add to a medium bowl with 1 egg, ¼ teaspoon kosher salt, and ¼ teaspoon cayenne. Mix to combine.

Place ½ cup oil in a large skillet (enough for ¼-inch depth). Heat the oil over medium high heat, then place small patties of the fritter mixture into the oil. Fry on one side until browned, then fry on the other side. Remove and place on a plate lined with a paper towel to drain excess oil.

In a small bowl, mix ½ avocado, ¼ cup plain yogurt, juice from ½ lemon, and ¼ teaspoon kosher salt to make the avocado cream (or blend the ingredients together in a food processor).
Serve fritters with avocado cream and sliced green onions.

Recipe source

More Fun Kohlrabi Recipes

Green Garlic Risotto

Use any combination of greens you like for this herb-laden risotto. 

Ingredients:

3 Tbsp olive oil
4 large shallots, minced
2 cups Arborio rice
1 cup white wine, divided
approximately 8 cups good-quality chicken (or veggie) stock, kept at a simmer on a nearby burner
2 stalks green garlic
6 green onions
approximately 4 cups mixed fresh herbs (basil, parsley, dill, tarragon, chives) and/or strong-flavored greens (dandelion, arugula, kale, mustard, tat soi)
2 cups Parmigiano-Reggiano or Romano cheese, grated
salt and pepper to taste

Instructions:
Heat a large pot over medium-high heat. Add the olive oil and shallots and saute about a minute, until the shallots are translucent and starting to color. Add the rice and stir about two minutes, until the rice is coated with the olive oil and starting to change from opaque to translucent.

Add 1/2 cup of the wine and stir until it's mostly evaporated. Now start with the chicken stock - add about two cups the first time and stir until it's absorbed. When you draw your spoon along the bottom of the pot and it leaves a trail, add some more stock, one or two ladles at a time.

Meantime, in between the first and second addition of stock, put the green garlic, green onions, greens and herbs in a food processor and blitz until everything is finely chopped. It may even turn into a paste - that's fine. When you add the second bit of stock, add a good heaping cup of the chopped greens as well.

Continue stirring and adding stock in the same manner until the rice is al dente - this will take 15-20 minutes, so start testing it after 15. When it's just al dente, stir in the remaining half-cup of wine, grated cheese, another dollop of the chopped greens, and salt and pepper. Stir well, cover the pot, and turn off the heat. Let the risotto stand for about 5 minutes, then serve immediately. If the risotto thickens up too much while it stands, stir in a little extra stock.

Details:
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Yield: 8-10 servings

Recipe source

Vegetable Lettuce Wraps

So many beautiful lettuce heads this season! Instead of the usual salad, shake things up with these yummy lettuce wraps. 

INGREDIENTS

• 1 tablespoon vegetable oil
• 1 tablespoon peeled and grated ginger
• 2 cloves garlic, crushed and finely chopped
• 2 medium carrots, peeled and finely diced
• One 8-ounce can bamboo shoots, drained and finely diced
• 8 ounces fresh asparagus (or, try using this week's Fennel!), blanched and thinly sliced
• 9 fresh shiitake mushrooms, stemmed and sliced
• 4 tablespoons light soy sauce
• 3 tablespoons vegetarian oyster sauce
• 1 tablespoon toasted sesame oil
• 2 heads butter lettuce, leaves separated
• 1 medium red Fresno chile, seeded and finely chopped
• 1 large green onion (or, last week's baby leeks!), green part only, finely chopped
• 1 small handful fresh cilantro leaves
• 3 small mandarin oranges, clementine oranges or tangerines, segmented
• 1/4 cup roasted peanuts, finely chopped or ground

INSTRUCTIONS

1. Heat a wok over high heat and add the vegetable oil. Stir-fry the ginger and garlic until fragrant, less than 1 minute. Add the carrots and stir-fry until tender, 2 minutes. Toss in the bamboo shoots, asparagus and mushrooms and stir-fry for 1 to 2 minutes more.

2. Season with the soy sauce, vegetarian oyster sauce and toasted sesame oil and stir well.

3. Arrange the butter lettuce leaves on a plate and divide the mixture among the leaves. Garnish each cup with a sprinkle of chopped chiles, green onion, cilantro, Mandarin oranges and chopped roasted peanuts and serve.

http://www.cookingchanneltv.com/recipes/ching-he-huang/vegetable-lettuce-wraps-sin-cai-bao.html

Yummy Bok Choi Salad

Ingredients:

1/2 cup olive oil
1/4 cup white vinegar
1/3 cup white sugar
3 tablespoons soy sauce
2 bunches baby bok choy, cleaned and sliced
1 bunch green onions, chopped
1/8 cup slivered almonds, toasted
1/2 (6 ounce) package chow mein noodles

Directions:

In a glass jar with a lid, mix together olive oil, white vinegar, sugar, and soy sauce. Close the lid, and shake until well mixed.

Combine the bok choy, green onions, almonds, and chow mein noodles in a salad bowl. Toss with dressing, and serve.

http://allrecipes.com/recipe/yummy-bok-choy-salad/