Tag Archives: root vegetables

Mushroom & Turnip Couscous

Believe it or not, despite the warm temperatures, it’s still root vegetable season (although I think I see the light at the end of the tunnel—Today is the second day of spring, and I’ve got some pea shoots!). Winter is at times the toughest season to be a locavore, but at other points, it’s so rewarding. Root vegetables & mushrooms are much more fulfilling on a cool day than a summer salad or bowlful of sautéed spring veggies. There’s a reason why certain foods grow at certain times—Because that’s when our bodies need the nutrients they offer! In this transitional period between winter and spring, heartier vegetables are still in abundance, but slow cooked stew and tagine just don’t seem as appealing when the temperature is slated to be in the 70s. So, I embraced the challenge of using the hearty offerings of the earth in a manner that doesn’t feel quite so heavy in the stomach or heat up the house so much. Plus, for my vegetarian & vegan friends, you can eat this too!

(P.S. Speaking of mushrooms, I can’t wait—Tomorrow I am picking up my very own shiitake mushroom grow log. Yes. Shiitakes fresh from the back yard. Mmm.)

Mushroom & Turnip Couscous

Note: You’ll notice that this post does not include the individual farm’s name next to each ingredient. From feedback I received, that made it more difficult to follow & print recipes. SO, I am working on a page that will list all of the farmers & local businesses I buy from, their specialties, and their contact info. Then you can see where all of the great spots to purchase ingredients are. I’ll still highlight specialty/exclusive ingredient sources in the specific recipe. I assure you, even though the name of the farm isn’t right there, it was all still purchased from local producers.



  • 3 T. olive oil
  • 1 small onion (or half large)
  • 2 cloves garlic
  • pinch of thyme
  • pinch of rosemary
  • pinch of sage
  • 4 white mushrooms
  • 4 cremini mushrooms
  • 2 c. broth (I used turkey stock, but chicken or vegetable would work, too)
  • 4 medium turnips (I used 3 golden, 1 white)
  • 1 c. couscous


  1. Mince garlic and chop onion and mushrooms. Heat olive oil in large saucepan or dutch oven and add garlic & onion, sautéeing until onion is almost translucent.
  2. Meanwhile, chop mushrooms and crush herbs. Also, peel and dice turnips.
  3. Add herbs and mushrooms to onion mixture, cooking for two more minutes, or until mushrooms are slightly golden and herbs are fragrant.

    Mushrooms, onion, garlic & herbs

    Mushrooms, onion, garlic & herbs, a good base for many things!

  4. Add turnips and broth to pan and bring to a boil.

    Turnips & other veggies in broth

    A photographed pot never boils.

  5. Reduce heat to medium low and simmer, covered for about 15 minutes, or until turnips are fork tender.
  6. Add couscous to pan and stir. Immediately remove from heat and let sit, covered, for 5 minutes.
  7. Fluff with a fork and serve hot.
Mushroom & Turnip Couscous

Mushroom & Turnip Couscous

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Root Veggie Stew with Herbed Whole Wheat Dumplings

Root vegetables are great. They’re filling, available in the cold winter months, nutritious and inexpensive. But boy, will I be happy to see tender spring vegetables again soon! We’ve eaten sooo many turnips in the past couple of months and have burned through our frozen reserve of green beans and tomatoes. I am finding myself dreaming of tomatoes and garlic scapes as the weather gets warmer and I can’t wait to have the first cookout of spring! The 60 degree weather outside is certainly playing into my spring fever, leaving me anxious and distracted as I am stuck in an office all day, wishing I was hiking or planting …

Anywho, root vegetables are where its at for the winter, and they really are delicious! This root veggie stew is kicked up a bit by the addition of whole wheat herbed dumplings. I’ve listed the specific root vegetables and greens that I used, but you can use a comparable amount of any combination of root vegetables and any dark, leafy greens.

Root Veggie Stew with Herbed Whole Wheat Dumplings

Stew Ingredients:

Stew Ingredients

Stew Ingredients

Dumpling Ingredients:

Dumpling Ingredients

Dumpling Ingredients


  1. Peel rutabagas and sweet potato. Chop all root veggies into 1″ cubes.
  2. Chop onion and mince garlic. Heat olive oil in dutch oven or large pot and add onion and garlic. Sauté until onion is just tender.
  3. Add root vegetables. Cook and stir for 5 minutes.

    Sautéeing Veggies

    Sautéeing Veggies

  4. Chop or crumble sage (depending on fresh or dried) and add sage and herbes de provence to vegetables, cooking until just fragrant, about 3 minutes.
  5. Add broth and water. Bring to a boil.



  6. Chop greens and add to broth & veggies.
  7. Reduce heat, cover, and let simmer, stirring occasionally, for about 10-15 minutes.
  8. Meanwhile, prepare dumpling dough. First, whisk flours, baking powder and salt in medium bowl.
  9. Chop herbs and add to flour mixture, stirring well.
  10. Lightly beat egg. Add egg and milk to dry mixture and stir until stiff dough is formed.
  11. After 15 minutes of simmering, remove lid and drop dumpling dough on to stew by heaping tablespoonful.
  12. Replace lid and allow to cook, undisturbed, for about 10 minutes, or until veggies are tender and dumplings are puffy.
Root Veggie Stew with Dumplings

Root Veggie Stew with Dumplings

Mushroom & Root Veggie Shepherd’s Pie—It’s What’s for Dinner!

We’ve been eating a bit less meat than usual, trying to save money so we can make up for Irie’s vet visits. Kevin works manual labor out in the cold all day, so a warm hearty meal tends to be in order for the evening in the cold months. Since I started eating mushrooms last year, we’ve grown to enjoy using them as an inexpensive substitute for meat pretty frequently—You hardly notice the difference! Fortunately, the root vegetables that grow in our area at this time of year are also inexpensive and nutrient packed, so we were able to put together this awesome, filling dish for pennies per serving.

Mushroom & Root Veggie Shepherd’s Pie





  1. Preheat oven to 375°.
  2. Peel and chop sweet potatoes and 2 of the turnips. Place in pot and cover with water. Add one whole, peeled clove of garlic.
  3. Boil until tender, about 15 minutes.
  4. Meanwhile, mince remaining garlic and chop leek or onion, celery and jalepeño, if using.
  5. Sauté garlic, leek, celery and jalepeño in olive oil in large skillet until onion is translucent.
  6. Peel and chop remaining turnips and carrot, then add to skillet. Continue to cook and stir until turnips have begun to soften and turn golden.
  7. Slice mushrooms and add to skillet. Sauté 1-2 minutes, or until mushrooms begin to caramelize.
  8. Add 1 can beer, applesauce, thyme and sage.
  9. Bring beer to boil, then reduce heat and let simmer until reduced by half.

    Mushroom Mixture

    hearty mushroom & root veggie filling

  10. When sweet potatoes and turnips boiling in water are tender, strain them.
  11. Add 1/2 can beer, a few tablespoons of olive oil and salt & pepper, then mash sweet potatoes and turnips until smooth, adding more beer if necessary.

    sweet potato & turnip mash

    creamy sweet potato & turnip mash

  12. Transfer mushroom mixture to 8×8″ casserole dish.
  13. Spread mashed sweet potatoes and turnips over mushroom mixture.
  14. Brush top of sweet potato mixture with olive oil.
  15. Bake for 15 minutes or until topping is golden and filling is bubbly.
  16. Serve warm with hearty bread and salad.

    mushroom and root veggie shepherds pie

    Mmm. We enjoyed this with some Apple Ridge Farm dinner rolls.

What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!


sweet potatoes, carrot, celery, turnips, leek, applesauce, garlic, white mushrooms, shiitake mushrooms, jalepeno, sage, thyme, beer, olive oil, salt & pepper

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