This week’s recipes are courtesy of Jenny Quiner, owner/grower at Dogpatch Urban Gardens, pictured at right with two BFM volunteers. D.U.G. is a new vendor at the market in 2016 with microgreens and other vegetables from her small-scale, sustainable garden.
Find more recipes online at www.dogpatchurbangardens.com/recipes/.
Pick up a printed page of the turnip recipe below at the market, along with Jenny’s recipe for Roasted Root Vegetables, to file for cool fall days.
Bacon and Chive Mashed Turnips
- 8 cups of chopped turnips (about 10-12 medium turnips), diced. NOTE: if you are using Hakurei turnips you do not need to peel them but I would peel any other variety of turnips
- 2 large potatoes (optional), diced
- Bone broth or water for boiling
- ½ pound of bacon
- 2 tablespoons bacon fat
- 2 tablespoons butter or ghee, melted
- ¼ teaspoon garlic powder
- ⅛ teaspoon onion powder
- Sea salt and pepper, to taste
- 2 tablespoons fresh chives, snipped or chopped
- Put diced turnips (and optional potatoes) in a large pot and fill with water or bone broth.
- Bring to a boil and let simmer, uncovered, for at least 30 minutes or until tender (the longer you simmer the better because the less bitter it will be.)
- While the turnips are cooking, cook your bacon in skillet over medium heat until crispy.
- Reserve 2 tablespoons of bacon grease and then crumble your bacon.
- Once turnips are done simmering, drain well.
- Return turnips to pot and add all remaining ingredients, except the bacon and chives.
- Mash to desired consistency.
- Fold in bacon & top with fresh chopped chives.