The Farm Kitchen

A simple stovetop technique transforms turnips by deploying a secret ingredient that may be hiding in the back of your fridge. Ingredients 1 pound small turnips, trimmed, scrubbed, cut into 1” wedges 2 tablespoons white miso 2 tablespoons unsalted butter 1 teaspoon sugar Kosher salt and freshly ground black pepper 2 tablespoons fresh lemon juice Preparation Step 1 Combine turnips, miso, butter, and sugar in a medium skillet, then add water just to cover vegetables. Season with salt and pepper. Step 2 Bring to a boil over medium-high heat and cook turnips, turning occasionally, until they are tender and liquid is evaporated, 15–20 minutes. Step 3 Once all the liquid has cooked off, keep cooking turnips, tossing occasionally, until they are golden brown and caramelized and the sauce thickens and glazes the vegetables, about 5 minutes longer. Step 4 Add lemon juice and a splash of water to pan and swirl to coat turnips. Season with salt and pepper. We found this recipe HERE.

SPICY MISO ROASTED TOMATOES & EGGPLANT PREP TIME: 15 MINUTES COOK TIME: 45 MINUTES SERVES: 4-6 AS A SIDE • 1 medium (1 pound) eggplant, cut into 1 1/2 inch wedges • 4 medium (1 1/2 pounds) tomatoes, cut into 6 wedges each • 1 medium yellow onion, cut into 1/4-inch slices • 3 Tablespoons olive oil • 2 Tablespoons unpasteurized white miso • 2 teaspoons honey or maple syrup • 1 Tablespoon apple cider vinegar • 1 large garlic clove, minced • 1 teaspoon ground coriander • 1 teaspoon crushed red pepper flakes • 1/2 teaspoon ground turmeric • 1/2 teaspoon fine seas salt, plus more to taste • 3/4 cup cooked chickpeas (if from a can, well drained) • chopped parsley or cilantro leaves for garnish Preparation 1. Preheat the oven to 400F. 2. Lightly grease a large rimmed baking sheet. Place the eggplant, tomatoes, and onion on it. With an immersion blender or small food processor, blend together the oil, miso, honey, apple cider vinegar, garlic, coriander, chili flakes, turmeric and salt until smooth. Taste for seasonings and adjust as needed. (That's when I decided to double the sauce!! It's so good!!) 3. Pour the sauce over the veggies and toss until evenly coated. Spread the veggies out on the pan so they're not overlapping to much (a little is okay). 4. Roast for 35 minutes . Remove the veggies, add the chickpeas and toss the veggies as best you can (they'll be juicy so they may be a bit delicate). Return to the oven and roast for 10 minutes longer. 5. Remove from the oven, scatter the pan with parsley or cilantro leaves and serve warm or at room temperature. We found this recipe HERE.

ROASTED BEETS & CARROTS WITH MISO-YOGURT PREP TIME: 10 MINUTES COOK TIME: 40 MINUTES SERVES: 4 • 1 cup full fat Greek style yogurt (plain) • 1 1/2 tablespoons white miso • 2 teaspoons honey • 1 tablespoon rice wine vinegar (unseasoned) • toasted sesame seeds • 4 medium-sized beets, quarted • 6 medium-sized carrots, sliced in half • 2 sprigs of fresh thyme • olive oil • salt and pepper Preparation 1. Combine the yogurt, miso, honey and vinegar in a bowl. Whisk until smooth. Taste for seasonings and adjust as needed. Top with toasted sesame seeds and set aside. 2. Preheat the oven to 425F. Toss the beets and carrots with the thyme sprigs, olive oil and sprinkle with salt and pepper. Roast in the oven until tender and lightly browned. About 35-40 minutes. toss halfway through cooking. 3. Serve the veggies with the miso-yogurt and enjoy Notes *Use this recipe as a guide *Adjust measurements and ingredients as necessary *Cooking times will vary from kitchen to kitchen We found this recipe HERE