SWEET AND SPICY ROASTED KABOCHA SQUASH
1/2 small to medium sized kabocha squash
3 Tbs light brown, natural cane, plus a bit more for sprinkling
1/2 tsp ground cayenne pepper or hot chili powder, more or less to taste
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1 Tbs soy sauce
Oil for drizzling – pumpkin seed oil is preferred, or use toasted sesame oil, argan oil, or walnut oil (see notes) Preheat the oven to 200°C / 400°F. Line a baking sheet or two with silicon baking liner or parchment paper. De-seed and cut the squash into slices about 1/2 cm or 1/4 inch thick. (Use a sturdy knife for cutting squash or pumpkin, on a stable surface, and be careful!) Combine all the dry ingredients. Toss the squash slices in this until coated thoroughly. Add the soy sauce and toss well again. Spread the slices in a singler layer on the baking sheet. Drizzle over them with the oil, and optionally sprinkle more sugar on them. Bake in the preheated oven for 15 minutes, then turn over, drizzle with more oil and sprinkle more sugar, and bake for an additional 10-15 minutes. Serve hot or at room temperature.
CRISPY TURNIP FRIES
8 med. turnips
1/4 c. grated Parmesan cheese
1 tsp. onion powder
1 tsp. ground paprika
Preheat oven to 425 degrees F. Grease a large baking sheet. Pare and cut turnips into 2 1/2 x 1/2 inch sticks. Combine cheese, onion powder and paprika. Add turnips; seal bag, squeezing out air; toss to coat turnips. Place turnips on baking sheet. Bake 15-20 minutes or until turnips are tender and golden. Makes 8 servings.
MASHED CARROTS & TURNIPS/RUTABAGAS
1 lb. carrots
1 lb. turnips or rutabagas
1 tsp. salt
2 tbsp. butter
1/2 tsp. white pepper
Peel and slice carrots, peel and dice turnips. Put together in a pot with almost enough water to cover. Bring to a boil, reduce heat and cook 15 to 20 minutes until tender. Drain water, reserving in case you need some while mashing, so it’s not dry. Mash with potato masher, adding salt, pepper and butter.
BUTTERED GLAZED TURNIPS
5 med. turnips, peel and slice about 1/4 inch thick
1 beef bouillon cube (or 1 tsp. granulated bouillon)
1/4 c. butter, melted
2 tbsp. brown sugar
Black or red crushed pepper to taste
Salt (if you like) to taste
Cook turnips until tender in water in which cube is dissolved. Drain and place in casserole dish. Drizzle with melted butter, sprinkle with sugar and pepper. Place in 350 degree oven for about 15 minutes until flavors are blended. Serve hot. Serves 4.
CREAM CELERY SOUP – WITHOUT CREAM
1 head celery trimmed of strings, and coarsely chopped (include some leaves)
1 celeriac (celery root), peeled and diced
3 med. onions, peeled and diced
1 qt. chicken stock
3/4 tsp. celery salt
1/2 tsp. celery seed
Freshly ground pepper
Fresh parsley, finely chopped, for garnish
Simmer the vegetables, covered in the chicken stock in a large saucepan until tender, about 15 minutes. Drain the vegetables, reserving the cooking liquid. Puree the vegetables, adding a little liquid as needed. Stir the puree into the reserved cooking liquid and add the seasonings. Serve hot or cold. (Also freezes well). Note: Celery root is difficult to peel but it adds a full earthy flavor. After peeling, use immediately or drop in cold water with lemon juice or vinegar to prevent it from turning brown. Serves 6-8.
1 lb. lentils
2 carrots, chopped
3 ribs celery, sliced or 1/2 c. celeriac cubes
2 qt. water
1 onion, chopped
1 tsp. oil
1 qt. home-canned tomatoes, cut up
Cook lentils, carrots, and celery or celeriac in 2-quarts water, covered, until tender, about 30-40 minute. Add more water if necessary. Saute onion in oil and add to cooked lentil mixture. Stir in tomatoes. Serve hot with whole wheat bread. Yield 4 quarts.