Shredded Root Vegetables over Pasta

Cheerful and Healthy Root Veggies

Recipe Adapted from Recipes from the Root Cellar

It’s that time of year when it’s officially spring, yet the temperature in our DIY “hothouse” where we’ve started garden seeds was 34 degrees last night. Looks like it will be a few weeks before we enjoy local spring veggies like snow peas, snap peas, and asparagus. In the meantime, we have winter root veggies like carrots, beets, turnips, and parsnips—and most of us are darned tired of them. Here’s a recipe for those wintry veggies that’s light-textured and sunshine-colored, the perfect antidote for a locavore’s early springtime blues.

Honey-kissed Baby Turnips & Greens

Baby Turnips Before Cooking

Recipe from Live Earth Farm

CSA coordinator Debbie’s simple recipe highlights the sweet yet savory taste of young turnips, and answers the question of what to do with the greens. Her original recipe calls for “some butter and a blorp of olive oil,” and I’ve translated this based upon the size of my turnip bunch. Your blorp might be bigger than mine. We were lucky enough to get some red turnips (which I had never heard of) along with the white, adding a spark of color to this dish.