But this year a different story:
Pumpkins (chose of Jack-o-latern or pie pumkin)
2 greens (choice of Spinach, Totsoi, bok choi, chard)
for my ideas for pumpkins and totsoi look back in the blog, so this time around I feel the need to tackle turnips. They exist, we should all eat them at once a year. Not talkin' about salad turnips of course, easy to eat year-round.
So, two options, the first is in almost any soup, on the adventurous side I puree and add curry. The second is more of a stand out, and could be done with rutabaga as well
- 3 pounds turnips
- 1 tablespoon vegetable oil
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic salt
- 1 teaspoon paprika
- 1 teaspoon onion powder
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
- Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
- Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.