SERVES: 4-6 | PREP TIME: 1 Hour
This is a very easy and quick dish to make. You can serve it over quinoa or brown rice and with a salad for a complete protein plant based meal.
SERVES: 5 | PREP TIME: 30 min
Credit: This recipe was created by the Produce for Better Health Foundation.
SERVES: 4 | PREP TIME: 15 min
Credit: This recipe was developed by Fruits & Veggies-More Matters®.
SERVES: 4 | PREP TIME: 30 min
1. Peel the turnips and cut into even 1-inch cubes. Heat 1 tablespoon of butter in a saute pan over medium heat. Add the maple syrup, cinnamon, nutmeg, and salt and pepper to taste. Add the turnips and then enough water to reach a depth of 1/4 inch. Bring to a boil over high heat. Reduce the heat to a simmer, cover, and pan steam until the turnips are tender, 7 to 8 minutes.
2. Remove the cover from the pan, and continue to cook the turnips until the water has cooked away and the syrup has glazed each piece evenly, about 3 minutes. Add the remaining butter to the pan with the parsley and lemon juice. Shake the pan until the butter is melted and the turnips are evenly coated. Season to taste with additional salt and pepper. Serve immediately.
Credit: Recipe developed by The Culinary Institute of America
SERVES: | PREP TIME:
SERVES: 4 | PREP TIME:
1. Place a large saucepan over medium heat. Add the vegetable oil followed by the parsnip, turnip, carrot, celery, leek, and onion. Season with salt and pepper, then cook until the onion begins to become translucent, about 4 minutes.
2. Add the tomato paste, thyme, and garlic, then cook for 2 minutes more. Pour in the broth and bring to a boil. Season with salt and pepper again, as needed. Reduce to a simmer and cook until the vegetables are tender, about 15 minutes.
3. While the soup is simmering, cook the orzo. Place a medium pot of water over high heat. Bring to a boil and add ½ teaspoon of salt followed by the orzo. Cook according to the package directions. Drain and set aside.
4. When the vegetables are tender, stir in the orzo, basil, and parsley. Ladle the soup into bowls, top with basil leaves, and serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the bacon and cook until crispy, about 7 minutes. Using a slotted spoon, transfer the bacon to a plate and set aside. Drain all but 1 tablespoon of the bacon fat from the pan, then add the onions and carrots. Cook until the onions become tender, then add the turnip, garlic, broth, salt and pepper.
Bring the soup to a boil over high heat, then reduce the heat to low. Simmer until the carrots become tender, about 15 minutes. Add the turnip greens and reserved bacon, then cook for 5 minutes more. Ladle the soup into bowls, sprinkle with Parmesan, and serve.
SERVES: 6 | PREP TIME:
Place a large saucepan over medium heat. Add the butter followed by the onions and cook until they begin to soften. Add the turnip, parsnips, celery, carrots, salt, and pepper, then cook, stirring occasionally, for 6 minutes more. Add the garlic and tomato paste. Cook, stirring frequently, for 2 minutes more.
Add the barley, broth, salt, and pepper. Bring to a boil, then reduce to a simmer and cook until the barley becomes tender, adding more broth if needed during the cooking process, about 40 minutes. Stir in the lemon juice and ladle into bowls. Top with fresh basil, then serve.