A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
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Katchkie Spice Roasted Turnips and Tops
Katchkie Spice Roasted Turnips and Tops
INGREDIENTS
PROCEDURE
- 8 tennis-ball sized Turnips with tops (remove tops, wash, spin dry and rough chop, peel the turnip itself and cut into 1-inch pieces)
- 3 tbsp Coconut Oil
- 3 tbsp Honey
- Sea Salt
- Fennel Seed
- 2 cups White Onion, sliced
- 2 cloves Garlic, sliced
- 2 cups canned Garbanzo Beans
- 1 tsp smoked Paprika
- 2 tbsp Cider Vinegar
- Toss turnips with 1 tbsp coconut oil & honey. Season with sea salt, Bake at 350F until tender and caramelized
- Heat sautee pan. Add 2 tbsp coconut oil and garlic. Toast garlic until well browned. Add onions, fennel seed and cook until translucent.
- To finish, add roasted turnips, turnip tops, & garbanzos to onion mixture. Season with cider vinegar, smoked paprika, and salt to taste. Serve warm as a side.
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A Chef’s Thanksgiving: Cooking Low and Slow — With a One-Year-Old Sous-Chef
Katchkie Spice Roasted Turnips and Tops ...
-
Farm-to-Table Thanksgiving Recipes from Katchkie Farm
Katchkie Spice Roasted Turnips and Tops ...
-
Chefs' Choir: Celebrating Thanksgiving
Our group of professional chefs at Chefs’ Choir™ shares some of their favorite meals to make around Thanksgiving...
