Recipes
Prep Time: 30 minutesCook Time: 30 minutesServings: 4 servings (side)Source: The Culinary Vegetable Institute at The Chef's GardenIngredients: 1 pound The Chef's Garden Turnips 8 oz sourdough bread, torn into bite-sized pieces 3 tbsp Olive Oil 2 oz Hard cheese, finely grated...
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Consider incorporating crosnes into any pickles you might already be making. Alternatively, add supporting vegetable elements like onion, garlic cloves, and smaller pieces of carrot or beet to your batch of pickled crosnes. Any spices you would normally use in...
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Cook Time: 20 min Servings: 4 servings Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: ½ teaspoon caraway seeds 3 tablespoons olive oil 2 tablespoons white wine vinegar 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper...
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Onions, carrots, and celery give stock a great base flavor, and you can round these out with any of the other vegetables listed above. You can also make stock using any amount of vegetables that you happen to have on-hand,...
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Source: Culinary Vegetable Institute at The Chef's Garden Ingredients: 1 package of petite root vegetables. Directions: Consider celebrating this meal with a light crudité. These petite root vegetables can be eaten from root to leaf. Serve with dressings, hummus,...
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