This week's CSA box contained a whole lot of root vegetables along with a beautiful head of bok choy. The bounty of this particular box of veggies highlights the transition phase we're in right now here in southern AZ. In this time period when winter meets spring, we're enjoying the heartier winter crops like beet and turnip as well as the spring radish and carrot. Spring is a short season in Tucson; we'll soon be moving on to tomato, eggplant, pepper & cucumber, but for now I'm celebrating the colors and flavors of this in between time.
Root vegetables are wonderful when they are roasted, their sweetness really shines.
Adding some fresh herbs to the roasting pan brings a delicious depth of flavor. If you can get or grow fresh rosemary where you are, it makes all the difference in this recipe.
2 large beets (I used 1 red and one golden)
6-7 carrots, tops removed
1 bunch french breakfast radishes
1 bunch small white turnips
1 head garlic
2 Tbsp chopped fresh rosemary
salt & pepper to taste
Preheat oven to 450 degrees. Remove the greens from all of the vegetables and save for later use. Slice the beets into small cubes, the carrots into diagonal slices, the radishes and turnips in half (or quarters if they are larger). Separate the head of garlic into individual cloves. Place all of the vegetables on a roasting pan, sprinkle on the rosemary, salt & pepper, and toss to combine. Place in oven for 20-25 minutes, stirring halfway through.
In the interest of not wasting the tops of the greens in this week's CSA box, I've combined the beet and turnip greens with the bok choy for an earthier twist on an Asian stir fry.
1 head bok choy
1 bunch of beet greens
1 bunch of turnip greens
2 Tbsp toasted sesame oil
2 cloves garlic, crushed
1 inch ginger, minced
2 Tbsp tahini
2 Tbsp soy sauce
4 Tbsp water
2 tsp organic cornstarch
1 Tbsp sriracha sauce (more or less to taste)
Slice bok choy, turnip and beet greens into 1 inch peices. Heat sesame oil in a wok and add garlic & ginger, stir for a moment until fragrant then add the bok choy and greens. While that is cooking, make a slurry with the cornstarch and water. Add the tahini, soy sauce and sriracha to the slurry and whisk to combine. When the bok choy and greens are tender, add the liquid to wok and toss to coat. This will thicken as it heats to make a sauce that sticks to the greens. Serve over rice or noodles.