Crunchy Baked Turnip Fries – 07/08/2013

A simple recipe from farm partner Yasmina Schoueri. The recipe serves 8, but can easily be adjusted to serve fewer people. In her version, Yasmina used raisin seed oil and a selection of spices that included onion and garlic powder, salt and zaatar* – to taste. An easy and delicious recipe worth trying.

* Middle Eastern condiment generally prepared using ground dried thyme, oregano, marjoram, or some combination thereof, mixed with toasted sesame seeds, and salt, though other spices such as sumac might also be added. Some varieties may add savory, cumin, coriander or fennel seed.

Serves 8

  • 3 lb of turnips
  • 1 tbsp of vegetable oil
  • 1/3 c. of grated parmesan cheese
  • 1 tsp garlic salt
  • 1 tsp paprika
  • 1 tsp onion powder
  1. Heat oven to 425°F (220°C). Line a cookie sheet with aluminum foil; grease it lightly.
  2. Peel and julienne turnip. Place in a big bowl and toss with oil so julienne sticks are evenly coated.
  3. Place parmesan, garlic salt, paprika and onion powder in a large sealable Ziploc bag; shake to mix well.  Add turnip fries coated with oil and shake to cover evenly with seasoned coating. Spread the fries on the cookie sheet.
  4. Bake in the oven until fries are crunchy on the outside, but tender on the inside, approximately 20 minutes. Serve immediately.

Carrot and Turnip (rabiole) Soup – 18/09/2011

This recipe comes from a small gem of a cookbook called Cuisiner les légumes oubliés du Québec written by Anne Samson and published by Les Publications Modus Vivendi. Anne Samson states that the book is the combined result of a love of healthy eating (la bonne bouffe) and an interest in local québécois dishes. A geography and environmental studies graduate, she is an advocate of the buy-local movement which not only favours the local economy but also seeks to reduce carbon emissions related to long-distance food transport.

You’ll find a few other recipes from Cuisiner… on our website, but you should consider adding a copy of the book to your personal cookbook collection if you don’t already own it…the recipes are easy and delicious. In the introduction to her book, the author says her goal was to “revisit certain vegetables or varieties of vegetables forsaken, or altogether forgotten, by consumers in recent years […] that are nevertheless delicious, accessible and affordable” – an objective we share at Arlington Gardens. In fact, we can confirm that you will find most of the vegetables mentioned in her book in our baskets at one time or another during the growing season.

Appetizer for 6 people

  • 60 ml (1/4 cup) butter
  • 1 onion, sliced
  • 1 garlic clove, chopped
  • 1,25 litre (5 cups) water
  • 375 ml (1 ½ cup) carrots
  • 250 ml (1 cup) turnips (rabioles)
  • 60 ml (1/4 cup) rice (uncooked)
  • 30 ml (2 tbsp) concentrated chicken stock
  • Salt and pepper
  • 30 ml (2 tbsp) chopped parsley
  1. Peel carrots and turnips; cut into pieces of equal size to ensure uniform cooking.
  2. In a pot, melt butter at medium-high heat and sauté onion and garlic until golden.
  3. Add other ingredients, except parsley, and bring to a boil. Cover and let simmer for 20 to 30 minutes. Purée in food processor. Sprinkle with parsely and serve.