Roasted Turnips, Braised Greens and Cauliflower Couscous

Fresh from Green Gate Farms this week, my CSA share this week included turnips, kale, beautiful rainbow chard, green garlic, green onions, broccoli and cauliflower.  This recipe can be made as a side or as a main.

Roasted Turnips, Braised Greens and Cauliflower Couscous

Serves 2 as a side dish or double the recipe for 2 main vegetarian dishes

Ingredients

1/2 bunch turnips, washed and topped
florets from 1 head of cauliflower
1/2 tsp cumin
1/2 tsp coriander
4 leaves of rainbow chard, chopped
4 leaves of kale, chopped
2 cloves garlic, minced and divided
1 lemon, juice of
1 tbsp green onions

Method

Toss half the cauliflower florets and the turnips in the olive oil, spices, salt and half of the minced garlic. Roast on 400 for 20 minutes. 

Meanwhile, pulse the other half of the cauliflower florets in a food processor until the texture resembles couscous. 

In a heavy bottomed pan, heat the olive oil on medium high heat. Add the remaining garlic and stir for a minute. Add the greens and toss to coat in the olive oil and garlic. Add the lemon juice and a 1/4 cup of water or stock. When the greens are tender, remove from the pan and set aside. Add a little more oil and then the pulsed cauliflower. Cook on medium heat while stirring occasionally. 

Toss everything together and season to taste. 

Green Gate Farms

I am partnering up with Green Gate Farms, a 35 acre urban organic farm in Austin, TX, to create recipes using their CSA shares for my blog. The first visit was on a beautiful day last week (80 degrees in February!) where Christina Jones, Sales and Marketing Director for the farm, showed me around. They have Guinea hogs and heritage pigs, chickens, fresh eggs and beautiful produce. It's a smallish operation but what a bustling and active place! There are classes, they host field trips and even rent the place out for weddings and events. Their farm stand opens Tuesday3pm-6pm, Friday 10am-2pm, and Saturday 10am-2pm and is set up in their "rover," which you can read about here. 

My first share included broccoli, Brussels sprouts, Brussels sprout greens, kale, carrots, spring onions, leeks and radishes which I have been playing with to create some new recipes. Stay tuned for some great ways to use these delicious ingredients!