Saratoga Farmers' Market

root vegetables

Turnips and Potatoes with Bacon

By

courtesy of Bon Appetit magazine

*denotes Ingredients currently available at the farmers’ market

Serves 6

Ingredients:

¼ cup water

1 Tablespoon red wine vinegar

1 Tablespoon sugar

8 ounces bacon* slices, cut into 1 inch pieces

1 medium onion*, thinly sliced

4 large garlic* cloves, peeled, crushed

1 pound turnips*, peeled, cut into 1 inch chunks

1 pound potatoes*, peeled, cut into 1 inch chunks

1 teaspoon kosher salt 

1 teaspoon black pepper

1 Tablespoon chopped fresh parsley*

Instructions:

Mix ¼ cup water, vinegar, and sugar in a small bowl. Sauté bacon in a heavy large skillet over medium-high heat until fat is rendered, 5 minutes. Drain most of the bacon fat. Add onion and garlic and sauté until the onion is golden about 5 minutes. Add turnips and potatoes. Sprinkle 1 teaspoon of salt. Reduce heat to medium-low, cover and cook until vegetables are starting to become tender, stirring and turning the vegetables occasionally for about 15 minutes. ( you may need to add some olive oil or butter if starting to stick) Push the vegetables to 1 side of skillet. Pour vinegar mixture into cleared space. Toss vegetables with vinegar mixture. Spread vegetables in even layer in skillet. Cook until golden and slightly crisp on bottom, about 5 minutes. Continue to turn and spread and cook vegetables until tender, golden and crisp around edges, 7 to 8 minutes longer. Season with pepper. Transfer to serving bowl and sprinkle on parsley. 

Root Vegetables with Herb Biscuits

By

Adapted from recipe by Local Milk, shared by My Saratoga Kitchen Table

Serves: 8

INGREDIENTS

*Ingredients available at the farmers’ market

  • 2 cups fennel*, ½ inch pieces
  • 2 cups parsnips*, ½ inch pieces
  • 2 cups celery root* (celeriac) ½ inch pieces
  • 2 cups carrots*, ½ inch pieces
  • 1 Tablespoon olive oil
  • 1 cup shallot*, minced
  • 2 cloves garlic*, minced
  • 1½ cup celery, diced

Sauce:

  • 8 Tablespoons unsalted butter*
  • 1 cup flour
  • 4 cups vegetable stock
  • 1 cup grated Gruyere cheese*
  • 1½ teaspoons sugar
  • juice of half a lemon
  • ½ teaspoon nutmeg
  • ¼ teaspoon cayenne pepper

Biscuit:

  • 2 cups flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 Tablespoon minced fresh rosemary*
  • 1 Tablespoon fresh thyme*
  • 4 Tablespoon cold unsalted butter*, diced
  • 1 cup buttermilk*

 

INSTRUCTIONS

  1. Steam fennel, parsnips, celery root, carrots until just tender.
  2. Heat olive oil in skillet until shimmering. Saute the shallots, garlic until fragrant and translucent. Add celery and cook until tender. In a large bowl, toss with the steamed vegetables.
  3. Sauce:
  4. Melt butter in a dutch oven. Whisk in a cup of flour. Cook to thicken (roux). Slowly whisk in vegetable stock. Add cheese, sugar, lemon juice, nutmeg, cayenne pepper. Whisk to melt the cheese completely. Simmer while whisking until very thick. Remove from heat.
  5. Stir vegetables into the sauce. Stir occasionally.
  6. Biscuit:
  7. In a bowl, mix together flour, baking powder, salt, rosemary, thyme, and cheese. Cut in butter with pastry cutter until pieces are smaller than peas. Using a folk, stir in buttermilk to just combine.
  8. Drop the biscuit batter on top of the vegetable sauce to cover. Bake at 425 degrees for about 15 to 20 minutes until golden brown, bubbling, and topping is cooked through.