Recipe: Gilfeather Turnip and Winter Squash Bhaji

Written by Judy Thurlow on . Posted in Recipes

Gilfeather Turnip and Winter Squash Bhaji

Adapted from Lini Mazumdar,
Anjali Farm and Lini’s Indian Tiffins, South Londonderry

At one point, Lini Mazumdar and her husband, Emmett Dunbar, grew Gilfeather turnips at Anjali Farm, but over the years, they have focused on a few specialty crops like pick-your-own blueberries, chili peppers and heirloom tomato plants. In addition, Lini, who grew up all over India, started offering vibrantly flavored, nourishing, home-cooked Indian meals made from seasonal ingredients. Customers order ahead and come to the farm to pick up their multidish tiffin meals packed in round, stacked, metal lunch containers. This curried vegetable dish could be one of several in a meal or simply served with rice and perhaps the spiced lentil stew known as dal.

Note: The Bengali Five Spice mixture called panch phoron contains black mustard, cumin, fennel, nigella and fenugreek seeds; you can substitute whole cumin seeds.

3 tablespoons coconut oil, divided

1 medium (about 1 pound) Gilfeather turnip, peeled and cut into ½-inch cubes
to
yield about 2 generous cups

1 pound winter squash, such as pumpkin, delicata or butternut,
peeled (no need to peel delicata) and cut into ½-inch cubes
to yield about 2 cups

1 teaspoon coarse salt, plus more
to taste

1 tablespoon turmeric powder

1 tablespoon panch phoron spice
mixture (see note above) or
cumin seeds

3 cloves garlic, minced

1 tablespoon fresh, finely grated
ginger root

1 small dried Thai red chili, crushed, or ¼–½ teaspoon crushed red
pepper, to taste

2 cups firmly packed ribboned kale

1 tablespoon fresh lemon juice

Preheat oven to 350 F. Put one tablespoon of coconut oil in a rimmed sheet pan or large baking dish and place in oven to melt coconut oil. In a medium bowl, toss turnip and squash cubes with 1 teaspoon salt and turmeric powder. Spread in melted coconut oil and toss to coat. Bake 25–30 minutes until a fork easily pierces vegetables and they are slightly colored.

In a medium cast-iron frying pan or other heavy-bottomed sauté pan, set over medium-high heat, toast panch phoron or cumin just until fragrant, about 1 minute. Add remaining 2 tablespoons coconut oil and lower heat to medium. Stir in garlic, ginger, and chili or crushed red pepper. Cook, stirring, about 2 minutes until colored. (Add a splash of water if ginger sticks to bottom of pan.) Add roasted turnips and squash along with kale and lemon juice. Stir to combine and toss for 3 to 4 minutes until kale is wilted. Taste and add more salt or hot pepper as desired. Serves 4–6.

Original article by Melissa Pasanen from the Spring 2017 issue of Vermont Life 
Photo by Oliver Parini

Recipe: Gilfeather Turnip, Root Vegetable and Apple Slaw

Written by Judy Thurlow on . Posted in Recipes

Gilfeather Turnip, Root Vegetable and Apple Slaw

Adapted from chef David Smith, Artisan Restaurant at Four Columns Inn, Newfane

Cooking in close proximity to the birthplace of the Gilfeather turnip, chef David Smith explores beyond the expected to use the turnip raw in this sweet, crunchy slaw. It’s a refreshing change during a season when many local vegetables are mashed or roasted and pairs beautifully with almost anything, from roasted meats to sautéed seafood.

1 large (about 1½ pounds) Gilfeather turnip, peeled

1 small (8-ounce) kohlrabi, peeled

1 large (4-ounce) carrot, peeled

1 small (8-ounce) celery root, peeled

1 large lemon, zested and juiced to yield about ¼ cup juice

¼ cup apple cider

2 tablespoons apple cider vinegar

1 large Honey Crisp apple, not peeled

2 tablespoons minced shallot

1 tablespoon Dijon mustard

¼ cup buttermilk

¼ cup crème fraÎche or sour cream

1–2 tablespoons maple syrup, to taste

2 teaspoons coarse salt, plus more to taste

½ teaspoon pepper (preferably white), plus more to taste

Fill a large bowl with cold water. Cut peeled turnip, kohlrabi, carrot and celery root into 1-inch slices and place in cold water. In a large mixing bowl, whisk together lemon zest and juice, apple cider and apple cider vinegar. A few pieces at a time, remove root vegetable slices from water, pat dry and coarsely shred using a food processor or hand grater. Immediately toss shredded vegetables into the lemon mixture. Using a sharp knife, cut apple into slender matchsticks and add to vegetables.

In another small bowl, whisk together shallot, mustard, buttermilk, crème fraîche, 1 tablespoon maple syrup, salt and pepper. Pour over shredded vegetables and apple and toss to combine. Refrigerate for at least an hour. Taste and add more maple syrup, salt and pepper as desired. Makes about 7–8 cups slaw, serving about 6–8.

Original article by Melissa Pasanen from the Spring 2017 issue of Vermont Life 
Photo by Oliver Parini

Recipe: Leek and Fennel Cream

Written by Melissa Pasanen on . Posted in Recipes

Leek and Fennel Cream
This relatively simple combination simmers up to a sumptuous and versatile sauce that is far more than the sum of its parts. Michael Orfan presents it under seared scallops, halibut or salmon at his restaurant and also with roast chicken or stuffed into trout. We cooled it and spread some over meaty filets of cod before baking them. Warm, it also makes a stellar stand-in for hollandaise in smoked-salmon eggs Benedict and works beautifully as a pasta sauce to complement sautéed sweet, pink shrimp, as pictured.
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Ingredients
  1. 2 medium leeks (about ¾ pound total)
  2. 1 large (about ¾ pound) fennel bulb, ideally with fresh-looking fronds
  3. 1 tablespoon unsalted butter
  4. ¼ cup very thinly sliced shallot
  5. 1½ tablespoons very thinly sliced garlic
  6. ½ cup dry white wine, such as pinot grigio
  7. ¼ teaspoon coarse kosher salt, 
plus more to taste
  8. ⅔ cup heavy cream
  9. ¼ teaspoon white pepper
Instructions
  1. Trim root and tough dark green ends from leeks. Slice leeks in half lengthwise and then slice into fine julienne, like thick spaghetti, keeping the pieces as long as you can but don’t worry if some are shorter. Wash well in a colander, working out any sand trapped between layers. Shake dry. Trim stalks from fennel bulb. Finely chop about 2 tablespoons of the fronds and set aside. Slice fennel very thinly crosswise, discarding tough core pieces. You should have roughly the same volume of each vegetable.
  2. Melt butter in a large sauté pan set over medium-low heat. Add shallot and garlic and cook, stirring occasionally, until softened but not colored, about 5 minutes. Add wine and increase heat to medium. Cook, stirring, until most of liquid has simmered away, about 5 minutes. Add leeks and fennel to pan and toss to combine with shallot and garlic. Add the salt. Cook, stirring frequently, until vegetables are softened but not colored, about 10 minutes. Stir in cream and reduce heat to low. Simmer, stirring occasionally, until vegetables are very soft and cream has reduced, leaving only a little liquid, about 12–15 minutes. Fold in about 1 tablespoon of the reserved fennel fronds. Season with white pepper and more salt to taste. Yields about 2 cups of sauce, enough for 8–12 ounces of pasta, such as pappardelle, or to accompany four servings of fish or chicken. Use remaining fennel fronds as garnish.
Notes
  1. Photo by Ken Burris.
Adapted from Chef-owner Michael Orfan, Rustic Roots, Shelburne
Adapted from Chef-owner Michael Orfan, Rustic Roots, Shelburne
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