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
- 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.
- Meanwhile, chop mushrooms and crush herbs. Also, peel and dice turnips.
- Add herbs and mushrooms to onion mixture, cooking for two more minutes, or until mushrooms are slightly golden and herbs are fragrant.
- Add turnips and broth to pan and bring to a boil.
- Reduce heat to medium low and simmer, covered for about 15 minutes, or until turnips are fork tender.
- Add couscous to pan and stir. Immediately remove from heat and let sit, covered, for 5 minutes.
- Fluff with a fork and serve hot.
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