The Foodie Is Back!

While at Whole Foods the other day, I found a very interesting and valuable freebie: a wonderful guide called "Edible East Bay."  It's published seasonally and the Fall/Winter 2008 edition that I picked up had a great sauteed turnip and bosc pear recipe that I tried and just had to share.  Just check out Barbara Kosbar's article; "What's In Season? Root Vegetables".

Simply put, sliced turnips and pears are sauteed in butter with some sliced shallots.  Then salt and pepper are added with walnuts and a squeeze of lemon.  Thank you Barbara Kobsar for the awesome recipe!  Very yummy!  Hope you like it too.

Any root veggie recipes to share this season?  I'd love to try them.

Comments

[Wendy]

Okay, I'm being totally blind here, but where's the recipe? That sound SO good!

[BoomerMom]

Your recipe is very interesting recipe.

Here's one from Central Market (and HEB affiliate http://www.centralmarket.com/). It's a much healthier substitute for the old cream cheese and sour cream potatoe recipe.

Mashed Potatoes with Herb Cheese

3 1/4 lbs of Yukon Gold or russet potatoes, peeled, cut into 2-inch pieces
1 1/2 lb Celery root, peeled, cut into 1/2-inch pieces
3 whole peeled garlic cloves plus 1 T. minced garlic
4.4 oz Herb Cheese
1/2 C (1 stick) butter

Place potatoes, celery root and whold garlic cloves in large pot. Add enough cold water to cover vegetables. Salt the water and bring to a boil (I didn't add any salt). Cover partiall and boil until vegetables are very tenter, about 40 minutes. Drain.

Transfer vegetables to a large bowl. Using electric mixer, beat mixture until almost smooth. Add minced garlic, herb cheese and butter; beat until smooth. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Let stand at room temperature. Re-warm over medium-heat, stirring frequently.)

[JB]

Hey Wendy! The recipe is in the second paragraph. I just cut up one parsnip and 1 and 1/2 pears into 1/4 inch slices. Also, I think I used a medium shallot and a 1/2 cup walnuts. It's pretty easy to just eyeball everything and use as much or as little to your liking.

Thanks for the additional recipe BoomerMom - I'm headed to my farmer's market this weekend so I can't wait to buy my produce and try it!