Root Chips

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Root Chips

Prep: 10-15 min. / Bake: 30-45 min. / Serves: 2-4

  • 2 medium Parsnips- peeled and thinly sliced
  • 1 small Rutabaga- peeled and thinly sliced
  • 2 small to medium Red Beets- peeled and thinly sliced
  • 1 medium Turnip root- peeled and thinly sliced
  • 2+ Tablespoons extra virgin olive oil (Napa Valley Naturals)
  • Salt to taste (Real Salt)

After all roots are peeled and thinly sliced, spread them in one layer on a non stick baking sheet and drizzle with a small bit of extra virgin olive oil. Place into a preheated 350-375 degree oven for a couple of minutes; remove and toss to ensure olive oil is coating entire root chip. Replace into oven and bake for about 15 minutes. Next, remove and turn chips over; replace into oven and repeat if necessary to accomplish desired crunchiness. Once chips are done, place into a serving bowl, sprinkle with salt and enjoy serving to yourself and others!

 

 

 

Turnip Greens

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Nothing says Southern like sheering turnip greens into a pot on the front porch. Nothing says "Bring on the good fortune"  like leafy greens resembling dollar bills to bring in the new year either. We eat them year round topped with spicy pepper vinegar just too keep our good fortune going strong. They are delicious and nutritious on top of all that folk lore too. So pile your plate high and enjoy!

Marianne 

Turnip Greens

prep time: 10min/cook time: about 2hrs./ serves: 4-6 side portions

  • 1 small bushel of turnips 
  • 1/4 cup pecans
  • 3 Tbsp. olive oil
  • 2-4 Tbsp. Honey
  • 2 tsp. Balsamic vinegar

First, sheer the leaves of your greens from the stalk. Then wash them thoroughly. Then cut your turnip root from the stalk and peal it. Wash it thoroughly as well, then cut the root into smaller pieces. Place your leaves and chopped roots into about a 4 qt. pot. Add your pecans.  Pecans will take away some of the bitterness in your greens. Add olive oil, honey, and balsamic vinegar. Also add a generous amount of water to your pot. I will say about 3 in. to start. Cover and turn heat to high until greens wilt. Once wilted, reduce heat and cook for 1 1/2-2 hours. Continue to watch in case all water evaporates. Add a little along so that there is always some in the bottom of your pot. Then sit on your front porch with a big bowl of hearty greens and watch the cows go by.