Seed-to-Plate Nutrition Education™ students at Park Place Elementary were thrilled to make lemony pasta from scratch to add to the turnip soup, which included turnips from their Recipe Garden!
Roasted Turnip Soup
Makes 8 servings
Turnips are not terribly popular, as they have a tendency to become bitter and watery if not cooked properly. The key to cooking turnips is to roast them! Like radishes, turnips become sweet and creamy when roasted, and when paired with leeks, garlic, they produce a fantastic soup. – S2P Instructor, Chef Priti
2 pounds turnips, cut into large dice
1 tablespoon oil
2 leeks, dark green part cut off, sliced in half lengthwise and thinly sliced
5 cloves garlic, roughly chopped
1 tablespoon butter
1/2 teaspoon caraway seeds
1/2 teaspoon coriander seeds
2 teaspoons kosher salt
1/8 teaspoon fresh ground black pepper
3 cups chicken or vegetable stock
- Preheat oven to 375 degrees. Toss turnips in oil, place on a baking sheet and roast in the oven for 45 minutes.
- In a large pot over medium-high heat, brown the butter with coriander seeds and caraway until fragrant. Add leeks, garlic and salt and cook until soft.
- Add the turnips and stock, and bring to a boil. Turn the heat down to bring mixture to a simmer and cook for 10 minutes.
- Transfer the hot mixture to a blender or food processor and puree until smooth.
Tip: To add a little bit of texture to the pureed soup, you can garnish with toasted walnuts or rye bread croutons.
How are YOU eating turnips during the VegOut! Challenge?