Tag Archives: turnips

Buttery Roasted Winter Radishes and Watermelon Turnips

1 Nov

I don’t always reap what I sow, being that my garden is often a disaster and if my family depended on it for primary sustenance, the de Cubas would be no more.

Surprise! An unexpected bounty of radishes

Surprise! An unexpected bounty of radishes

But in a delightful surprise, a late summer planting of leftover radish seeds, sown in some fit of hopefulness as I cleared the beds of the unproductive detritus of a summer spent elsewhere, yielded a pound or so of very fat cherry bell and French Breakfast radishes.

Should've harvested these a week ago....

Should’ve harvested these a week ago….

So fat, in fact, that they needed a roasting with butter to mellow the bite and soften the woodiness that comes when you don’t notice what is happening and you wait too long to harvest. It is the #gardenofneglect after all!

Another view of the surprise radish harvest

Another view of the surprise radish harvest

I added in there some watermelon turnips from our CSA (Restoration Farm), which were absolutely gorgeous, but I didn’t know what else to do with. This is the simplest recipe ever for a beautiful autumnal side dish!

A pretty plate of turnips and radishes with very little effort

A pretty plate of turnips and radishes with very little effort

Roasted Winter Radishes and Watermelon Turnips

Radishes, sliced into ¼-1/2” half moons and/or Watermelon turnips, peeled/pared and sliced into ¼”half moons

A knob of butter

2 Tbs (or more) extra virgin olive oil

Salt and freshly cracked pepper to finish

Preheat oven to 425°F

In a baking dish big enough to hold your quantity of root vegetables you have, place all the vegetables. Add a generous knob of butter (figure 1.5 Tbs for a 8×8 oven dish worth and go up a half Tbs for each inch larger). Pour 2 Tbs of olive oil over that. Stir everything around to coat and add more oil as you see fit.

Roast in the oven a half hour. Check how things are doing. The turnip will take longer, so lower heat to 375°F and roast for another half hour (you won’t burn the radishes, but the turnip will soften. I will be experimenting with a slower roast at lower temp all the way in the next few days). Sprinkle generously with finishing salt and pepper and serve.

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Spring Roast: Chicken and Vegetables with Rosemary & Mustard Sauce

3 May

Surprisingly light!

The weather is showing signs of heating up for summer, but there is still cool weather enough to turn the oven on and roast up a chicken, which is exactly what I did for my part of Easter Sunday supper. I always feel like a French country lady when I have roast chicken and vegetables; it’s honest and true food that is not at all plain or boring.In fact, done right (and it is easy to do right), it can be luminous.

This dinner came on the heels of a visit to Long Island’s North Fork, so the vegetables were fresh, organic and local (carrots from Sang Lee Farms, turnips from Garden of Eve, plus my dad accompanied his sublime grilled baby lamb chops – hope to snag you that recipe — with smashed fingerling potatoes and baby spinach from Sang Lee).

It was an easy-going day and an easy-going meal that really celebrated Spring and Family and Resurrection and all that. A crisp Sauvignon Blanc from Chile was the refreshing accompaniment. A pretty day.

Roast Chicken and Vegetables with Rosemary-Mustard Marinade

Chicken:

1/3 Cup your favorite prepared mustard (Dijon or whole-grain works well. I used a somewhat spicy Swedish-style brown, which was nice and subtle. I stay away from ballpark-style flavored mustard here and you should too!)

1/3 cup olive oil, plus a tablespoon or so

1.5 Tbs. chopped fresh rosemary leaves (and one whole sprig)

1 4-5 lb. roasting chicken, giblets removed

Vegetables:

2 large red onions, peeled and cut into eight wedges each

1.5-2 lbs mixed turnips and carrots, peeled and cut into 1-1.5” chunks

1/2 cup low-salt chicken broth

Preheat oven to 375°F. Whisk mustard, 1/3 cup oil and rosemary in a bowl. Pat chicken dry with a paper towel and place in a roasting pan. Brush with half of mustard mixture. With your hands, rub extra Tbs olive oil on the breast side of the chicken, under the skin. Place rosemary sprig in the chicken cavity.  Roast until thermometer inserted in the thickest part of the thigh registers 170°F, chicken is golden brown and the legs move easily in the sockets when jiggled.

Meanwhile, toss vegetables with all but one tablespoon mustard mixture (reserve that for sauce) and spread into a lightly-oiled large rimmed baking sheet. Roast until tender and slightly browned (about one hour), stirring twice. Finish with a grating of flaky sea salt, if you’ve got or just allow diners to add salt at table.

Transfer chicken to serving platter. Spoon off the fat from the pan, then heat the pan over two burners. Whisk in broth and reserved mustard mixture and boil until reduced to about a cup. Add salt and pepper to taste and put in a gravy boat or other serving bowl. Arrange vegetables around chicken on the platter, garnish with any extra rosemary sprigs  and serve with sauce.

(Note: the chicken and vegetables were so moist, none of us actually did more than try the sauce. Go ahead and put it on the table, but don’t be surprised if your guests find it superfluous).

(Note 2: Leftovers make great sandwich/salad fare. I also simmered the bones with onion and parsley for stock for a future meal. It is frozen and ready to go!)


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