because honestly, summer food is BO-RING. i mean, i can only saute so many squash. make so many salads. eat so many pots of yogurt and granola.
its not rocket science - its nothing you need me to remind you or tell you how to do. its totally pointless to post about it. (yes, i am WELL aware that most of this blog isnt rocket science but at least the non-tongue-in-cheek posts are mostly things you wouldnt necessarily think of...) of course, my mom & sister seem to disagree - they think that my answer for everything is "oh, its really eaasy... you just........"
in fact, we had an argument - nearly came to blows - over the fact that i said that quiche is no more difficult to make - perhaps even easier (provided that you are using premade crust) than grilled cheese. longer to cook? yes. harder? not really.
i'll have you know - i won. My mom has made quiche like 3 times since i left NC.
ANYWAY - that all has absolutely 200% nothing to do with the recipe i want to share...
so, remember that whole CSA thing? i'm ashamed to say that LOTS of food went bad. a frighteningly huge amount. so much so that i wasnt even sure that i was going to rejoin for the winter share until i found myself in the core group... and figured the winter is only once per month anyway, so...
thats a long way to tell you that i'm glad that i did, because i *heart* root vegetables. (and wintertime should be full of them) nothing better. love them to death. so while you can all have your fresh peppers and tomatoes and all of that? give me some beets. or some turnips. or or or...
the final CSA pickup for the year included more of the usual - green tomatoes, garlic, greens... but it also had some big-ass carrots and some white turnips. and i dont know where the wild hair up my ass came from, but last night, i just HAD TO HAVE carrots and turnips...
lucky for me, i stumbled upon this page and immediately knew what i'd be making... a few tweaks but wow - one of the best things i've made in a while...
Honey glazed turnips & carrots
inspired by the above link, but courtesy of me
1 lb white turnips, peeled and cut into just larger than dice-sized cubes
1 lb carrots, peeled and cut into dice sized cubes
1 1/2 tablespoons butter
2/3 cup vegetable broth
1 1/2 tablespoons brown sugar
1/2 teaspoon lemon-pepper
1 1/2 teaspoon lemon juice
1 1/2 tablespoons wildflower honey (or can use any kind you have)
In a large nonstick skillet with a cover, melt the butter on medium
Add the turnips and carrots, stirring to coat, then let cook undisturbed for 4 minutes.
Stir again, let cook another 4 minutes.
Meanwhile, mix the broth, the brown sugar, the lemon-pepper and the lemon juice together.
Add the broth mixture and cover, reduce heat to medium low and simmer about 8 minutes.
Uncover, add the honey, stir to incorporate and then increase heat to high, allowing liquid to cook down while stirring frequently to avoid burning. The liquid will finally get to a point where, if pulled away from a section of the pan, it doesnt immediate return there... That is when you know you've cooked it down far enough. (took nearly 10 minutes for me!?!)
Spoon out and serve immediately, pouring any remaining liquid over top.
1 comment:
Looks fantastic! And I have to say I'm honored that my sweet potatoes made your list of things to make sooner or later. :-)
Next time i made them, I substituted half a small head of cauliflower and half a can of chick peas for one of the potatoes. It turned out awesome.
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