The organic store where I shop is currently full of different winter turnip varieties, and in the spirit of cooking in season I have been thinking of ways to use them. This is a basic tart recipe I use with other ingredients like tomato or leek or potato. I decided to try it with yellow turnips. We had it for lunch with a simple winter lettuce and radish sprout salad and it was delicious!
- Saute red onion in olive oil and/or butter.
- Add a little balsamic vinegar and gently fry until aromatic.
- Chop or dice turnip and add to onion.
- Cook on medium heat until turnip has softened.
- Turn off heat and stir through fresh or dried thyme (or other herbs of choice) and goat’s cheese.
- Line greased pie dish with pastry of choice (and baking paper if required). Of course you could make your own pastry; I buy an organic spelt ready-made version that works a treat, doesn’t upset my stomach and makes things so much simpler and more spontaneous!
- Spread pastry with wholeseed mustard and then the warm turnip mixture.
- Sprinkle with pepitas and sesame seeds and bake for around 20 minutes.
- Serve sprinkled with finely chopped parsley and/or cracked pepper.
Please use organic and cruelty-free, grass-fed animal products wherever possible.
This recipe comes from Charlotte of wisdom, wine and wild daffodils. How great is she? Here’s how she describes her page: Through this page I hope to share health and wellbeing information, modern and traditional wisdom, inspiration to fully reveal our inner beauty and authenticity, vegetarian recipes, animal welfare and compassion topics, book and movie reviews and to celebrate with wonder and open-mindedness the trials and tribulations of being alive. My intention is to inspire respectful and honest thought, discussion and debate, perhaps challenge the truth as we think we know it, and to open us up to new possibilities in life and love.