I received Potluck by Kim Thomas for Christmas. As I was thumbing through it a quote from James caught my eye: “Oh, I brought citrus beets. I like to work with the forgotten vegetables.” That statement resonated with me because I too like to work with the forgotten vegetables. The most neglected vegetables are the cold weather veggies. For some reason, we want to keep eating summer produce, even if we have to import it from half a world away.
There are so many tasty winter vegetables! Turnips are slightly sweet and tangy. Leeks taste like a very mild and sweet onion. And beets and brussell sprouts are delicious when roasted. Even though I enjoy winter veggies, I still occasionally forget about them:
I completely forgot about my turnips. I went outside at twilight in November and quickly took some pictures of the garden. Several days later I was reviewing the pictures and saw my poor neglected turnips. I immediately harvested and put them in cold storage so we could enjoy them through out the winter.
- 6 cups chopped turnips
- 3 carrots, chopped
- 1 leak, thinly sliced
- ½ cup apple juice
- 2 tablespoons honey
- 1 teaspoon ginger
- 1 teaspoon rosemary
- Place the turnips, carrots, and leek in an oven safe baking dish.
- In a small bowl, mix apple juice, honey, and spices. Pour over the vegetables and toss.
- Bake at 425 degrees, tossing occasionally, for 40 minutes or until the vegetables are fork tender.