broccoli Tag

One of my favorite ways to serve turnips is to roast them, but I wanted to create a recipe that used them in a different way.  This dish features turnips that have been cooked and then pureed.  Top with some mushrooms and broccoli and this dish becomes a delicious blend of flavors and textures.

Pureed Turnips with Riced Broccoli and Sauteed Mushrooms

Ingredients:
2 lbs purple top turnips
2 Tbsp butter (or non-dairy substitute)
½ tsp garlic powder
1/8 tsp black pepper
¼ tsp sea salt

  • Wash turnips and cut into 1- inch cubes.
  • Fill large pot halfway with water. Bring to a boil.
  • Place cubed turnip pieces in water. Bring to a boil again and then reduce to a simmer.  Cook for 30 minutes or until turnips are fork tender.
  • Drain turnips. Place in blender or food processor with butter and seasonings.  Blend until smooth.
  • Place turnip puree in serving bowl. Top with riced broccoli and sauteed mushrooms or simply serve as a side.

Riced Broccoli

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped*
2 cloves garlic, minced
3 Tbsp water
1 cup broccoli crowns, finely chopped*

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and garlic.  Cook for 2 minutes.  Add water to deglaze the pan.  Add broccoli and cover.  Cook for 10 minutes.  Remove from heat and set aside.

*You can also put the onion and broccoli in a food processor and finely chop.

Sauteed Mushrooms

Ingredients:
2 Tbsp olive or avocado oil
½ medium onion, finely chopped
1 cup Maitake mushrooms, finely chopped
Pinch sea salt

Heat oil in pan on stovetop.  Reduce heat to low.  Add onions and cook for 2 minutes.  Add mushrooms and salt.  Mix and allow to cook for 5 minutes.  Remove from heat and set aside.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.  Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

Although it is fun to create new and unique recipes, sometimes it is great to just let the produce shine on its own.  This week’s share was filled with so many amazing vegetables that can be eaten raw.  Pair them with a nice dip and you have an easy appetizer or snack.

Crudité Ingredients:
1 bunch kohlrabi bulbs
1 small head broccoli florets
1 bunch hakurei turnips
1 pint sugar snap peas

 Dip Ingredients:
8 ounces sour cream or yogurt
8 ounces mayonnaise
2 ½ Tbsp fresh dill, finely chopped
¾ tsp onion powder
1 tsp garlic powder
1 tsp fresh parsley, finely chopped
2 tsp paprika
¼ tsp sea salt
¼ tsp black pepper
2 tsp scallions, finely chopped (for garnish)

  • Clean and chop vegetables. I left the sugar snap peas whole, chopped the broccoli into bite size pieces, sliced the turnips into thin rounds, and sliced the kohlrabi into rounds and then cut in half.  I did not peel the turnips or the kohlrabi.
  • Combine all of the dip ingredients in a medium bowl. Mix well.  Garnish with scallions.  Chill until ready to serve.
  • Store any leftover dip and vegetables in airtight containers in the refrigerator.


Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes.
Instagram and Facebook: Tru You Essentials; Website: www.truyouessentials.com

It feels wonderful to have the windows open and the fresh air flowing through the house.  The sunshine we have been having certainly helps as well.  With all of this beautiful weather comes amazing spring produce from our friends at Blooming Glen Farm.  This salad showcases the broccoli, kohlrabi, radishes, and scallions from this week’s share.  You can also add the mushrooms from Primordia Farm and can use some honey from Heirloom Acres.   It serves as a great side dish for a barbecue or picnic.

Ingredients:
1 bunch broccoli (about 3 cups florets)
1 bunch kohlrabi (3 small)
½ bunch spring radishes (about 7-8)
1 pint cherry or grape tomatoes
2 large carrots
4 scallions, chopped
½ lb Maitake mushrooms, chopped
5 Tbsp red wine vinegar
¼ cup + 2 Tbsp olive oil
1 Tbsp fresh basil, finely chopped
1 tsp garlic powder
1 tsp sea salt
¼ tsp black pepper
1-2 tsp honey

  • Clean and chop broccoli. Lightly steam for 4 minutes.  Remove from heat, rinse with cold water, drain in colander, and let cool.
  • Peel kohlrabi and cut into matchsticks.
  • Thinly slice radishes.
  • Slice tomatoes in half.
  • Peel carrots and thinly slice or cut into matchsticks.
  • Place all produce in a large bowl.
  • Combine vinegar, oil, basil, garlic powder, salt, pepper, and honey in a small bowl. Whisk well to combine.
  • Pour dressing over vegetables, mix well, and allow to marinate for 1 hour.**
  • Serve as a side or on top of a bed of greens.

**You can serve this dish immediately, but it tastes best when it has time to set a little bit.

Recipe and photos by Stephanie Borzio.  Stephanie is a mom of three active boys and is an autoimmune warrior.  After battling her own health for several years, Stephanie found healing through food and lifestyle changes, including joining Blooming Glen Farm CSA of which she is a long time member.  She is a Board Certified Integrative Nutrition Health Coach who is passionate about sharing healthy living tips and real food recipes. 

Instagram and Facebook: Tru You Essentials

Website: www.truyouessentials.com