Crispy Turnip Fries

 

Ingredients:

• 2 turnips {peeled, and cut into matchsticks}
• 1 tbsp arrowroot powder
• 2 tbsp avocado oil
• 2 sprigs fresh rosemary {or 1/2 tsp dried}
• 2 sprigs fresh thyme {or 1/2 tsp dried}
• 1/2 tsp dried parsley
• 1/4 tsp smoked paprika
• 1 tsp kosher salt {optional}

Preparation:

1. Preheat oven to 425 degrees F. Place the baking sheet in the oven to preheat.

2. Cut off the top and bottom of the turnip and peel the tough outer skin. 

3. Cut turnips into matchsticks. 

4. Add the turnips, arrowroot powder, and dried herbs and seasoning to a mixing bowl and toss until all the turnips are coated. 

5. Drizzle in the avocado oil and stir to make sure everything is coated.

6. Add turnips to the (preheated) baking sheet, making sure the turnips are not touching each other. If using fresh herbs add to the pan.

7. Bake for 15 minutes and then stir. Bake until the fries have reached your desired level of crispiness (about 5-10 more minutes).

8. Sprinkle finished fries with a pinch of kosher salt and serve

sustainablecooks.com

Bean Salad with Radicchio, Radish, Pickled Onion and Marcona Almonds

 

Ingredients:

• 1/2 small red onion, finely chopped

• Red wine vinegar, for pickling

• 1/2 cup Marcona almonds

• 4 cups cooked drained beans (fresh or canned; see note), such as turtle, navy, and/or black-eyed peas

• 3 radishes, finely diced

• 2 scallions, white and light green parts only, chopped

• 1 (6-ounce) head radicchio, quartered, cored, and roughly chopped

• 1/2 cup chopped fresh parsley (from 1 bunch)

• Simple Vinaigrette, for dressing

• Kosher salt and freshly ground black pepper

Preparation:

1. In a small bowl, add onion and pour enough vinegar over it to just cover. Let stand 15 minutes.

2. Place almonds in a zipper-lock plastic bag, push out air, and seal. Using a skillet, smash almonds until roughly crushed.

3. Drain onions. In a large bowl, combine marinated onions, smashed almonds, beans, radishes, scallions, radicchio, and parsley. Drizzle with vinaigrette, tossing, until ingredients are lightly coated. Season with salt and pepper. Serve. Salad can be refrigerated up to 3 days.

seriouseats.com

Crushed New Potatoes

 

Ingredients:

• 1 pound (450 g) baby potatoes
• 2 tablespoons (30 ml) olive oil
• 1 clove garlic crushed
• 1 teaspoon chopped fresh parsley or basil
• ½ teaspoon ground black pepper
• ½ teaspoon salt

Preparation:

1. Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.

2. Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.

3. Lightly crush the potatoes with a fork or a potato masher, but make sure not to overdo it as you don't want really flat pieces of potato all over your baking sheet.

4. Using the excess olive oil on the baking tray, lightly brush the potatoes with the olive oil.

5. Season with freshly ground black pepper, and sea salt.

6. Sprinkle with either dried or fresh herbs and garlic.

7. Bake in the oven for 10-15 more minutes at 200°C (390°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.

8. Served Immediately. 

littlesunnykitchen.com