Fermenting garlic is a cinch. You only need four ingredients, a jar, and about 10 minutes in the kitchen. Beneficial bacteria do the rest of the work. After a week or two bubbling away on your counter, they'll be ready.

Garlic is one of the easiest vegetables you can ferment. You start by slipping the cloves from their papery skins. Then you tuck them into a jar, cover them with brine, and add a few herbs if you like.

Set the jar aside for a week or two while beneficial bacteria get to work - transforming the garlic into a mellower, salty-sour version of itself. It's the same method we use when fermenting garlic scapes or even carrots: pack a jar, cover with brine, and wait.

As an added bonus, fermented garlic is rich in beneficial bacteria that help support gut health. It's also packed with antioxidants, including allicin, the compound responsible for garlic's bold flavor and many of its health benefits.

Ingredients + Substitutions

Garlic turns salty and sour when you ferment it, just like a pickle. You can ferment any variety, but we prefer the heirloom varieties like Georgian Crystal which has a crisp texture, deep flavor and large cloves that are easy to peel.

Brine keeps the garlic fermenting safely by encouraging the proliferation of beneficial bacteria. Its salt content also keeps the garlic crisp. I generally use additive-free fine sea salt when I ferment, but iodized salt also works although some people complain of a metallic finish.

Dill gives the garlic a pleasant flavor reminiscent of fermented pickles. Dill is my favorite pairing for garlic, but any fresh herb (and most spices) will work.

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Fermented Garlic Recipe

Salty and sour with a mellow intensity, fermented garlic is one of our favorite fermented foods to add to a charcuterie board or blend into homemade vinaigrettes.

Course Ferment

Cuisine American

Keyword garlic, herbs

Servings 16 servings (1 pint)

Author Jenny

Equipment

• Pint-Sized Mason Jar
• Glass Weights (or a cabbage leaf)
• Fermentation Seal

Ingredients

• 1 cup water
• 1 ¼ teaspoons fine sea salt (about 7 grams)
• 1 ½ cups peeled garlic cloves
• 2 tablespoons chopped fresh dill

Instructions

Making the brine

• Warm the water on the stove over medium-low heat. Stir in the salt, and continue stirring until fully dissolved. Let the brine cool to room temperature.

Fermentation

• Drop the garlic and dill into a pint-sized jar. Cover with brine. Drop a glass fermentation weight into the jar to keep the garlic submerged. Alternatively, wedge a cabbage leaf in the top of the jar to keep the garlic from floating. Note, that all vegetable matter should rest below the level of the brine to ensure safe fermentation practices.
• Seal the jar tightly. If using a fermentation seal, allow to ferment for up to 2 weeks. Then transfer to the fridge, and consume with in 6 months.
• If using a regular jar with a regular lid, seal tightly. Shake the jar daily and burp the jar each day. Allow to ferment for up to 2 weeks, then transfer to the fridge and consume within 6 months. 

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You'll love this nutrient-packed Beet and Emmer Salad. Earthy beets combine with vibrant pops of jewel-like pomegranate arils, sweet oranges, fennel and mint. It's all tied together with a delicate Maple-Dijon Vinaigrette.

Winter food can feel stodgy - lots of roasted vegetables and meats, stews. But this salad is a whole new take on winter vegetable recipes: vibrant, bright and intensely fresh.

It takes a little advanced planning. As a grain, emmer benefits from soaking over night so it cooks up plump and soft. But, beyond that extra bit of planning, it comes together quickly.

Ingredients + Substitutions

Emmer, also known as farro medio, is an ancient variety of wheat with a rich nutritional profile. It has a beautiful nutty flavor and chewy texture. Einkorn and spelt are good substitutes for emmer, but if you're gluten-free, you might consider red rice.

Shredded raw beets are the foundation of the salad, providing its bulks. Raw beets tend to have a milder flavor than roasted, and work well in salads.

Fennel provides a delicate sweetness and a good dose of crunch.

Oranges and pomegranates provide sweetness and acidity. These winter fruits pair well with both savory and sweet dishes.

Fresh mint adds brightness and color. If you dislike mint or don't have any on hand, then tarragon, parsley and even dill work well here.

sponsored

Where to Find Emmer

Grand Teton Ancient Grains is our favorite source for organic and regeneratively grown grains.

Their emmer has a beautiful texture, sweet nutty flavor and you can mill it into flour for baking or use it in salads like this one.

Check it out

Recipe Tips

Soaking emmer (and other grains) does two things. First, it softens the grain making it easier and quicker to cook. Second, soaking grains makes them little easier to digest for some people while improving the body's ability to absorb the grains' minerals.

You can cook the emmer in a pressure cooker (my favorite no-fuss method) or on the stove by boiling it until tender. The pressure cooker takes less time, but you can gauge doneness better when boiling it on the stove.

Shredding the beets is best done in a food processor with the grater attachment or on a mandolin. They provide consistent results and thicker cuts, but you can also use a box grater.

Segmenting the oranges can be a little tricky. You'll need to slice off the peel and pith, then slide your knife through each segment of the orange, separating the flesh from the membrane. If you're short on time, you can

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Beet and Emmer Salad

This winter salad balances earthy beets, citrus, and chewy emmer with mint and fennel, creating a dish that feels bright yet grounded. It's both vibrantly fresh and deeply seasonal - rooted in the very best that winter has to offer.

Course Salad

Cuisine American

Keyword ancient grains, beets, citrus, herbs, mint, wheat

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Soaking the Emmer 12 hours hours

Total Time 12 hours hours 30 minutes minutes

Servings 6 servings

Author Jenny

Equipment

• medium mixing bowl
• Instant Pot (or large stock pot)
• colander
• Pint-Sized Mason Jar

Ingredients

For the Emmer

• ⅔ cup emmer berries
• 1 ½ cups water (plus additional for soaking)

For the Salad

• 3 medium beets (peeled and shredded)
• 1 medium fennel bulb (sliced thin)
• 2 medium oranges (peeled and segmented or cut into supremes)
• 1 cup pomegranate arils
• ½ cup chopped fresh mint

For the Dressing

• 1 medium shallot (minced)
• 1 tablespoon Dijon-style mustard
• ⅛ teaspoon fine sea salt
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon Grade A dark maple syrup

Instructions

Prepare the emmer.

• The night before you plan to make the salad, dump the emmer berries into a medium mixing bowl. Cover with warm water by two inches, and allow to soak overnight (8 to 12 hours).
• Drain the emmer, and transfer it to the insert of an Instant Pot, add an additional 1 ½ cups water, and pressure cook for 20 minutes. Alternatively, you can boil the emmer on the stove until tender, about 45 to 50 minutes. Drain, and reserve.

Preparing the salad.

• Combine the shredded beets, fennel, orange segments, pomegranate arils and mint in a large mixing bowl. Stir in the reserved emmer.

Preparing the dressing and finishing the salad.

• Add the shallot, mustard, salt, olive oil, vinegar, and maple syrup. Shake the jar vigorously until the dressing is well-emulsified. Drizzle over the salad, toss to coat and serve.
• Store any leftovers in a tightly sealed container in the fridge for up to 3 days.

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Years ago, when I catered farm-to-table dinners, I served Cider-braised Cabbage in the autumn and winter. Sometimes, those dinners would draw hundreds of people. Now? I make it for my family on chilly winter nights.

It's humble food but glorious, too. You can usually find cabbage, apples, and onions at the grocery store at affordable prices. They last a long time in the fridge, too - making them a great choice when your budget's tight. They're also nutritious.

Ingredients + Substitutions

Cabbage makes up the bulk of this side dish. I prefer red cabbage for its beautiful, vivid color, but white and green cabbage work, too. Savoy cabbage is also a good fit but takes less time than red cabbage.

Yellow onions give the recipe a savory-sweet element. You can use shallots in a pinch.

Apples add sweetness. Tart apples, such as Granny Smith or Gravenstein, work best.

Apple cider softens and sweetens the cabbage as it cooks, making it deliciously tender. I typically use soft apple cider (the cloudy kind you find in the refrigerated section), but you can also use hard apple cider or apple juice in a pinch.

Apple cider vinegar adds much-needed acidity. It balances the bitter vegetal notes of cabbage and the sweetness of apple cider and apples.

Ghee is my go-to cooking fat for making braised cabbage. I like its nutty, creamy undertones. Bacon fat also works well, but you could use olive oil or cold-pressed sunflower oil.

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Cider-Braised Cabbage Recipe

Braising cabbage, apples and onions in apple cider gives these humble vegetables a lift.

Course Side Dish, vegetable

Cuisine American, german

Keyword apples, cabbage, spices

Servings 6 servings

Author Jenny

Equipment

• Braising Dish

Ingredients

• 2 tablespoons ghee (or clarified butter)
• 2 medium yellow onions (sliced thin)
• 2 medium apples (sliced thin)
• ½ teaspoon fine sea salt
• 1 cup soft apple cider
• 2 tablespooons apple cider vinegar
• 1 medium red cabbage (about 18 ounces, cored and thinly sliced)

Instructions

• Warm the ghee in a Dutch oven or braising dish over medium-high heat . When it melts, dump the yellow onionse. Sauté the them for about 6 minutes, until deeply fragrant, and then stir in the salt, apples, and cabbage.
• Turn the heat down to medium, and then pour in the apple cider. Cover the pot and cook until the apples are tender and the cabbage wilts, about 10 minutes. Uncover the pot and stir in the apple cider vinegar. Cook for another 2 to 3 minutes, and then serve hot. 
• Store leftovers in a container with a tight-fitting lid in the refrigerator for up to 3 days.

Other cabbage recipes you might like

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Golden, velvety, and edged with a gentle smoky heat, this Pumpkin-Chipotle Mac and Cheese tastes like autumn comfort in a bowl-and it's on the table in about 30 minutes.

It began the way so many good recipes do: with odds and ends pulled from the fridge. A spoonful of pumpkin purée, a splash of cream, the last of can of chipotles. A nub of cheddar, a streak of mustard. Nothing planned-just a hodge-podge of ingredients coming together in the pan.

And somehow, it worked. More than worked, really. It became one of those dishes that you make once, then find yourself craving again. Silky and rich, this pumpkin mac and cheese outshines the stuff in the box, with a gentle smoky heat and rich autumn flavor.

Ingredients + Substitutes

Macaroni gives the dish its heart. Choose shapes that cradle sauce well, like elbows or little shells. I lean on whole-wheat pasta here for its nuttiness and added fiber.

Cheddar cheese is classic, but you can branch out. Smoked gouda deepens the flavor, Monterey Jack softens it, and a mix of cheeses makes the sauce especially rich.

A spoonful of arrowroot starch keeps the pumpkin, cream, and cheese silky-smooth (cornstarch works, too).

Heavy cream brings lushness, while half-and-half makes for a lighter, looser sauce.

Chipotles in adobo pair pumpkin's sweetness with gentle smoke and heat, while Dijon mustard adds a sharp, salty edge and also helps hold the sauce together.

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Pumpkin-Chipotle Mac and Cheese

Fast-cooking for an easy lunch, this mac and cheese is laced with pumpkin for a beautiful orange color while a spoonful of chipotles in adobe give it a whisper of smoky heat.

Course Main Course, Side Dish

Cuisine American

Keyword chilies, cream, pumpkin

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Author Jenny

Ingredients

For the Macaroni

• ½ pound pasta shells
• salt (as needed for salting the pasta water)

For the Cheese Sauce

• 4 ounces cheddar cheese (shredded)
• 1 ½ teaspoons arrowroot starch
• ⅔ cup heavy cream
• ¾ cup pumpkin purée (fresh or canned)
• 2 tablespoons chipotles in adobo (minced)
• 2 teaspoons Dijon-style mustard
• salt (as needed)

Instructions

Prepare the pasta.

• Boil the pasta in salted water according to package directions. Drain, and set aside.

Preparing the sauce.

• In a medium bowl, toss the shredded cheese with the arrowroot powder until lightly coated and set aside.
• In a large saucepan, stir the cream, pumpkin purée, chipotles and mustard together over medium heat until well-combined.
• Add the cheese mixture to the saucepan and stir it continuously until the cheese completely melts, and the sauce thickens-about 6 minutes. Adjust seasoning with salt as needed. Turn off the heat.

Finishing the mac and cheese.

• Dump the cooked pasta into the saucepan, and stir until fully coated. Serve warm. Store any leftovers in the fridge for up to 5 days.

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Potatoes with bacon and liver is my sneaky solution to ensuring my family consumed adequate amount of this nutrient-dense, old-fashioned staple.  Yes, I still love my Chicken Liver Pate, and my son consistently asks for Fried Chicken Livers, but, beyond these tried-and-true staples, I still struggle with putting liver on the plate regularly as I ought to.

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Potatoes with Bacon and Liver Recipe

Hearty and rustic, this recipe for Potatoes with Bacon and Liver is simple to prepare, and the typically assertive flavor of liver fades into the background.

Course Main Course

Cuisine American

Keyword liver, offal, potatoes

Cook Time 1 hour hour 30 minutes minutes

Servings 4 servings

Ingredients

• 2 pounds Russet potatoes
• 1 teaspoon salted butter
• 2 ounces bacon finely chopped
• 2 ounces frozen beef liver finely grated
• 2 ounces shredded cheddar cheese
• 2 tablespoons chopped flat-leaf parsley

Instructions

• Place the potatoes in a large stock pot, cover them with water and boil them in their jackets until tender - about an hour. Drain off the water, allow the potatoes to cool until they're comfortable enough to handle, then peel them and cut them into ½-inch cubes.
• Heat the oven to 375 F.
• Melt the lard in a wide oven-proof skillet, then toss in the bacon. Render the bacon in the hot fat until it becomes crispy. Turn off the heat of the stove, add the potatoes to the pan, taking care to evenly distribute the rendered bacon among them. Stir in the finely grated liver, and the cheese.
• Transfer the skillet to the oven and bake it for 25 to 30 minutes. Sprinkle with fresh parsley, and serve.

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If you need a quick and easy vegetable dish to take to a potluck, make this Red Cabbage Salad. Thinly sliced red cabbage, bell pepper, and jalapenos mingle with juicy grapefruit segments, all tossed with a lively lime and honey dressing.

I'm no fan of lettuce salads. They're okay ... just okay. I'd much rather sit down at the table with a huge chopped vegetable salad that's packed with big flavor.

That's why this Cherry Tomato Salad is a perennial summer favorite, and this Celery and Apple Salad Recipe always appears in fall. But a favorite any time of year is this Red Cabbage Salad.

It's got delicate heat from jalapenos, a punch of citrus, and a delicious honey and Dijon-mustard vinaigrette. Thanks to its versatility, it's easily one of our favorite salads throughout the year.

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Red Cabbage Salad Recipe

This easy cabbage salad is packed with peppers, grapefruit and pepitas and dressed in a simple honey-mustard vinaigrette.

Course Side Dish, vegetable

Cuisine American

Keyword cabbage, citrus, herbs, jalapenos, pepitas

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 111kcal

Author Jenny

Equipment

• Large Mixing Bowl
• Pint-Sized Mason Jar

Ingredients

For the Salad

• ½ medium head red cabbage (cored and sliced thin)
• 1 medium red bell pepper (sliced thin)
• 2 medium jalapeños (sliced thin)
• 2 medium grapefruits (segmented)
• 3 medium green onions (sliced thin)
• 3 tablespoons finely chopped cilantro
• ¼ cup roasted pepitas

For the Dressing

• 2 medium limes (juiced)
• 3 tablespoons extra virgin olive oil
• ½ teaspoon fine sea salt
• 1 tablespoon honey
• 1 tablespoon Dijon-style mustard
• 1 teaspoon hot sauce

Instructions

To prepare the salad.

• Combine the cabbage, bell pepper, jalapeños, grapefruit segments, green onions, and pepitas in a large mixing bowl. Toss lightly until the ingredients are well distributed.

For the Dressing

• Add the lime juice, olive oil, salt, honey, mustard and hot sauce to a pint-sized jar and shake vigorously until the dressing becomes smooth and emulsifies.

Finishing the salad.

• Drizzle the salad with the dressing, and wait for about 10 minutes, then serve. Store any leftovers in a tightly sealed container for up to 3 days.

Nutrition

Calories: 111kcal | Carbohydrates: 16g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 196mg | Potassium: 294mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1.887IU | Vitamin C: 80mg | Calcium: 50mg | Iron: 1mg

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Caraway sauerkraut is one of our favorite versions of the original. It's easy to make and a great recipe for supporting gut health.

What's in it?

• Green cabbage is the heart of most sauerkraut recipes. It is sometimes marketed as "white cabbage" in some grocery stores. You can also use red cabbage, which ferments a little more quickly. Napa cabbage works in a pinch but is best reserved for homemade kimchi. 
• Salt helps keep cabbage crisp while it ferments, and it gives sauerkraut much of its flavor. Salt also helps keep bacteria responsible for spoilage away while the healthy bacteria establish themselves during the earliest phases of fermentation. I use finely ground, mineral-rich sea salt in my fermented vegetable recipes. Ancient sea salt and pickling salt are also popular choices, but avoid table salt, as the additives can sometimes negatively affect fermentation or leave your sauerkraut with off-flavors.
• Caraway seeds give caraway sauerkraut its distinctive flavor. They impart a delicate but earthy note of spice reminiscent of anise, parsley, and carrot. Use whole caraway seeds in this recipe, not ground.

Recipe Tips

• Fresh cabbage works best. The fresher the cabbage is, the more juice it has and the more brine it will produce. Older vegetables tend to be dryer and may not produce enough liquid to completely submerge the shredded cabbage as it ferments.
• Slice the cabbage by hand or using a sauerkraut slicer. Avoid using food processors because they process the cabbage too quickly. As a result, sauerkraut made this way tends to be mushy.
• Use the right equipment, including a wide-mouth jar, airlock or fermentation seal, and weights. These help create the optimal conditions for fermentation and prevent contamination by stray microbes, such as mold. The proper equipment also supports the growth of good bacteria, such as lactic acid bacteria.
• Cabbage should always stay submerged in brine. Vegetables floating on the surface of brine are likely to mold, which can spoil the whole batch.
• Temperature matters. Your kraut will ferment faster in a warm kitchen and more slowly in a cold one. The optimal temperature is around 60 to 70 degrees. 
• Set your jar of sauerkraut on a clean cloth or in a bowl, especially during the first few days of fermentation. The jar may leak brine during the beginning days of the fermentation process, which tend to be the most active.
• Trust your senses. If the cabbage smells putrid rather than pleasantly sour, discard it.  If the brine is weirdly viscous, it's a good idea to toss the batch out. And if signs of mold appear, I recommend dumping the sauerkraut too.

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Caraway Sauerkraut Recipe

With its vibrant flavor, like a cross between pepper, citrus, and parsley, caraway brings a beautiful note to this easy recipe. 

Course Ferment, Side Dish

Cuisine American, german

Prep Time 30 minutes minutes

Fermentation 30 days days

Total Time 30 days days 30 minutes minutes

Servings 16 servings (1 quart)

Author Jenny

Equipment

• Fermentation Jar
• Fermentation Seal
• Glass Weights

Ingredients

• 2 pounds cabbage (about 1 head or 900 grams)
• 4 teaspoons fine sea salt (about 20 grams)
• 2 tablespoons caraway seeds (about 13 grams)

Instructions

• Remove any bruised or damaged exterior leaves from your cabbage, and then slice it in half crosswise. Remove the cabbage's core, and then slice the cabbage into strips no wider than ⅛-inch thick.
• Toss cabbage, salt, and caraway seeds in a large mixing bowl and let it rest for about 20 minutes, or until the cabbage softens and releases a little juice. Then squeeze the cabbage with your hands to soften it even further and help it to release more juice.
• Transfer the cabbage to your jar when it has become limp and has released ample juice. Pack the sauerkraut tightly into your jar, using a kraut pounder or a wooden spoon, so that the cabbage continues to release its liquid and no air bubbles remain.
• Continue packing the cabbage into the container until the cabbage is completely submerged in its liquid.
• Weigh the cabbage down with a glass fermentation weight so that the brine fully submerges it. Seal it tightly with a fermentation seal or airlock, and allow the cabbage to ferment at room temperature and away from direct sunlight for at least 1 month or until done to your liking. Transfer it to the fridge, where it will keep at least 6 months and up to 1 year.

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French onion soup, those little pots of slow-simmered onions and bubbling cheese, warms our bellies on cold autumn days.  While I'll always have a place on my table, in my belly, and in my heart for other favorite cold-weather soups like curried lentil soup, and slow cooker chicken soup.

I make it frequently in winter - combining the mountains of onions we purchase in bulk each autumn from regional farms with homemade beef bone broth (though, if I'm lucky enough to have it, I prefer using pasture-raised veal stock).  I float a thin slice of day-old no-knead sourdough bread in the fragrant soup, top it with a smattering of Gruyere cheese, bake it and serve it with another winter staple: homemade sauerkraut.

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Classic French Onion Soup Recipe

Sweet with the flavor of long-simmered onions, this French onion soup also takes a savory note from reduced beef stock, bay, black peppercorns and thyme.

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Author Jenny

Ingredients

• 1 tablespoon tallow
• 1 pound yellow onions (peeled and sliced thin)
• ¾ pound red onions (peeled and sliced thin)
• ¼ pound shallots (peeled and sliced thin)
• 1 teaspoon fine sea salt
• 2 bay leaves
• 3 sprigs fresh thyme
• 1 teaspoon black peppercorns
• 1 ½ quarts bone broth
• 1 cup white wine
• 4 slices sourdough bread
• 4 ounces Gruyere cheese (shredded)

Instructions

• Melt the tallow in a heavy-bottomed stock pot over medium-high heat, then stir in onions and shallots. Reduce the heat to medium-low and stir in salt. Cover and sweat the alliums, stirring frequently, until softened and translucent - about 10 minutes.
• While the alliums sweat, tie bay leaves, thyme and peppercorns together in a piece of cheesecloth or a small muslin bag, and add it to the pot. Stir in beef stock and wine, then simmer, uncovered, for 20 to 30 minutes or until the stock is reduced by ⅓.
• Preheat the oven to 350 F.
• Ladle into oven-proof soup bowls. Top with a piece of day-old sourdough bread and 1 ounce shredded Gruyere cheese. Cover and bake for 20 minutes, then serve.

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Years ago, I catered farm-to-table dinners. This braised kale recipe was always a favorite in the autumn when hardy greens were plentiful and the apple season had just begun.

You start by sautéing shallots in a little olive oil before dropping in chopped kale. Dousing the greens with fresh, sweet apple cider allows them to wilt, turning deliciously sweet. While dried cherries bring a beautiful sweet-tart element.

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Braised Kale Recipe

Braising hardy greens with sweet apple cider, dried cherries, and a splash of apple cider vinegar creates a tender, flavorful dish with a perfect balance of sweetness and tanginess.

Course Side Dish, vegetable

Cuisine American

Keyword cherries, greens

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 80kcal

Author Jenny

Equipment

• Braising Pan (or wide skillet)

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium shallot (sliced thin)
• 2 bunches curly kale (trimmed and chopped coarsely)
• ½ cup dried cherries
• ½ cup soft apple cider
• 1 teaspoon apple cider vinegar
• sea salt (as needed)

Instructions

• Warm the olive oil in a wide skillet over medium-high heat, then stir in the sliced shallot. Cook the shallot in the oil until fragrant and softened - about 6 minutes.
• Add the kale to the pan, and stir-fry for about 2 minutes until slightly wilted. Add the cherries, and then pour in the apple cider. Turn the heat down to medium and continue stirring until the kale is wilted. Drizzle in the apple cider vinegar, season with salt as needed, and serve warm.

Nutrition

Calories: 80kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 26mg | Potassium: 185mg | Fiber: 3g | Sugar: 8g | Vitamin A: 4688IU | Vitamin C: 41mg | Calcium: 122mg | Iron: 1mg

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The humble turnip.   It's a much loathed vegetable.   Yet, like other underdogs of the vegetable world, it is deeply rich in nutrients.   Turnips are an especially good source of Vitamin C, manganese, copper and phosphorus and also contain good amounts of B vitamins.

An added benefit of turnips is that they are relatively inexpensive by comparison to the better loved vegetables like sugar snap peas and haricots vertes.   For example, this dish which incorporates the simplest of ingredients (turnips, ghee, bone broth and parsley) costs approximately $0.77 per serving.

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Braised Turnips with Parsley

Humble turnips turn wonderfully sweet when slowly braised in butter and broth.  Top with a sprinkling of parsley and serve warm.

Course Side Dish, vegetable

Cuisine American

Keyword broth, butter, herbs, turnips

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 107kcal

Author Jenny

Ingredients

• 2 tablespoons ghee
• 1 lb turnips (peeled and chopped into ½-inch pieces)
• ½ teaspoon fine sea salt
• 1 cup bone broth
• ¼ cup flat-leaf parsley (chopped fine)

Instructions

• Warm the ghee in a heavy skillet over medium heat.  When it melts, toss in the turnips and sauté them gently in the hot fat until they begin to color just a bit.
• Pour in the beef bone broth, and simmer them until they soften and become tender and the broth is reduced to a fine syrup.  Sprinkle with fresh parsley and serve warm.

Nutrition

Calories: 107kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 391mg | Potassium: 237mg | Fiber: 2g | Sugar: 4g | Vitamin A: 315IU | Vitamin C: 28.8mg | Calcium: 39mg | Iron: 0.6mg

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