Feb 24, 2015 6:00 AM

Author: Office of Public Affairs


If you’re trying to eat seasonal and local foods, winter might be a drag. But try these three recipes featuring less common winter root vegetables and you won’t be so quick to say goodbye to the season.

Creamy Turnip Soup

This creamy soup is low in calories and loaded with flavor. Bonus: One turnip provides more than 50% of your daily vitamin C. 

Ingredients

2 tablespoons extra-virgin olive oil, divided
1 tablespoon butter
1 medium onion, sliced
4 medium turnips, peeled and sliced
½ teaspoon dried rosemary
½ teaspoon plus a pinch of salt
¼ teaspoon plus a pinch of white pepper
4 cups reduced-sodium chicken broth
1½ cups turnip greens, thinly sliced
¼ cup carrot, shredded
2 tablespoons scallions, thinly sliced
2 teaspoons white-wine vinegar 

Preparation

  1. Heat 1 tablespoon oil and butter in a large saucepan over medium heat.
  2. Add onion and cook until tender, about five minutes. Add turnips, rosemary, ½ teaspoon salt and ¼ teaspoon pepper. Cover and cook for 10 minutes.
  3. Add broth and bring to a boil, then cover and simmer until turnips are tender, about 10 more minutes.
  4. In a medium bowl, toss the turnip greens, carrots, scallions, vinegar, 1 tablespoon oil and pinch of salt and pepper.
  5. Purée the soup using an immersion blender.
  6. Top each bowl of soup with ¼ cup salad mixture.

Nutrition

Per 1-cup serving (makes six servings): 110 calories; 7 g fat; 5 mg cholesterol; 10 g carbohydrates; 4 g protein; 3 g fiber; 659 mg sodium; 401 mg potassium.

Source: eatingwell.com

Carrot and Parsnip Purée

Move over, mashed potatoes. This sweet and colorful purée makes a great side for dinner. Carrots and parsnips are low in calories and high in fiber, and carrots are a great source of vitamin A.

Ingredients

1 tablespoon butter
1 pound carrots, peeled and chopped
⅔ pound parsnips, peeled and chopped
½ onion, chopped
½ cup water
½ cup chicken stock
2 green onions, sliced
Salt and pepper to taste

Preparation

  1. Melt butter in a saucepan over medium heat.
  2. Stir in carrots, parsnips, onion, water, chicken stock and green onion.
  3. Bring to a boil, then cover and reduce heat to low, cooking until the vegetables are tender, about 30 minutes.
  4. Purée vegetable mixture using an immersion blender.
  5. Season with salt and pepper.

Nutrition

Per serving (makes four servings): 145 calories; 3.5 g fat; 8 mg cholesterol; 27.8 g carbohydrates; 2.8 g protein; 7.6 g fiber; 162 mg sodium.

Source: allrecipes.com

Roasted Beet Crostini

Beets contain vitamins, minerals and antioxidants, and studies suggest they may promote brain health. 

Ingredients

1 bunch red beets including greens
Whole-grain baguette, cut into ½-inch-thick slices
2 tablespoons extra-virgin olive oil, divided
6 cloves garlic, minced
1 tablespoon red-wine vinegar
2 tablespoons water
¼ teaspoon salt
4 ounces goat cheese
¼ teaspoon pepper

Preparation

  1. Preheat oven to 400.
  2. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover and roast until tender, about an hour. Uncover and let cool.
  3. Arrange baguette slices in a single layer on a baking sheet and toast both sides.
  4. Slice beet stems and chop the leaves. Heat oil in a skillet over medium heat. Sauté stems until tender, about three minutes. Add garlic, greens, vinegar and water, cooking until the liquid evaporates, about five more minutes. Add salt and remove from the heat.
  5. Peel the beets and cut into 1-inch pieces. Purée ¾ cup beets, goat cheese and pepper in a food processor until smooth.
  6. To assemble crostini, spread 2 teaspoons beet-cheese spread on each slice of baguette and top with sautéed greens.

Nutrition

Per crostini (makes 16): 82 calories; 4 g fat; 3 mg cholesterol; 10 g carbohydrates; 4 g protein; 2 g fiber; 181 mg sodium; 224 mg potassium. 

Source: eatingwell.com

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