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12

How about those greens!

Check out these recipes, brought to you by the Intentional Eaters Agriculture Community!

Jen & peas

Here’s a great recipe to use up all of those turnip and radish tops.

Top Soup

Ingredients

 

  • 2 tablespoons butter
  • 2 garlic cloves minced
  • 1 large onion, diced
  • 2 medium potatoes, sliced
  • 4 cups raw turnip/radish greens washed, dried, and chopped
  • 4 cups chicken broth
  • 1/4 tsp black pepper
  • 1/3 cup heavy cream

  • Directions

  • Melt butter in a large saucepan over medium heat. Stir in the onion and garlic and saute until tender. Mix in the potatoes and greens, coating them with the butter. Pour in chicken broth. Bring the mixture to a boil. Reduce heat, and simmer 30 minutes.

  • Allow the soup mixture to cool slightly, and transfer to a blender. Blend until smooth.

  • Return the mixture to the saucepan. Mix in the heavy cream. Cook and stir until well blended. 


-Natasha

sunset

Oh one more thing – I’m not big on raw radish and beet tops – too bitter for me… so I decided to use them as a base for a spaghetti sauce – what a success.  Not sure if you want a recipe contribution but…

Vegetarian (or meat) Spaghetti:

  1. Finely chop as much beet top, turnip top, radish top as you have
  2. Finely chop lots of garlic and onion (say onions about 1/6 volume of greens and garlic to taste)
  3. Sautee all on low heat in large pot with some olive oil until soft
  4. Puree this sauteed greens in food processor until smooth and set aside
  5. Heat your now empty pot
  6. [MEAT] add a little olive oil and throw in a small amount of lean ground beef – cook until all brown but not dry
  7. Puree some tomatoes (say 2x greens by volume) and add to pot (if you’re using fresh tomatoes, blanch first, peel and then puree)
  8. Add greens puree to pot
  9. Spice to taste with:
    1. Italian Seasoning
    2. Salt
    3. Fresh ground pepper
    4. Thyme powder
    5. Fresh Basil
  10. Add some of your favourite beef stock (powdered, vegan vegetarian stuff is excellent too)
  11. Simmer for an hour or so… the longer the better… or until desired consistency
  12. When ready to serve, put some cornstarch in a small glass with a little cold water and and mix until uniform and chalky
  13. Add cornstarch to spaghetti and stir until sauce thickens a little (prevents sauce from separating on your pasta)

My 3yr and 8mo old kids devoured this stuff.  Enjoy!

Cheers,
~Mike Spence

This is a single weblog entry, posted on July 12th, 2010. Comment here »

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