This week's CSA share had a lot of familiar faces - beets, carrots, turnips and kohlrabi - and one fresh new arrival, dill. Excited at the prospect of incorporating the dill into my dish this week, I started mentally scrolling through recipes where dill is the star. Aside from fish dishes, dill pickles and my favorite garlic dill sauerkraut, the dish that stood out to me was potato salad. I looked at these beautiful veggies it came to me - a 'potato' salad with no potatoes at all!
This dish can be made paleo or vegan-friendly, depending on the type of mayonnaise you use. For a vegan dish, I recommend using Just Mayo. For paleo dish, you'll need to make a quick homemade mayo (recipe at bottom of post).
1 bunch turnips
2 small beets
1 kohlrabi, peeled
1/4 cup chopped dill
1 stalk celery, diced
1/4 cup mayo
2 tsp dijon mustard
1 tsp lemon juice
salt & pepper to taste
Preheat oven to 375°F. Rinse beets and remove the tops. Wrap in foil and roast in the oven until tender, about 60 minutes. When they are fork-tender, they are done. Let cool then peel skin - it should come off easily by pushing the skin off with your fingers. Cut into large cubes.
When the veggies are cool, place them all in a large bowl and add the mayo mixture. Toss to combine and serve.
This is so much simpler than it sounds, I swear, but you'll need an immersion blender and a glass jar with a mouth wide enough to accommodate it (mason jars work great).
1 large or extra large egg
1 cup oil (light tasting oil like avocado is a great choice. If you like the flavor, olive oil works too)
1 Tbsp lemon juice
Pinch of salt
Crack the egg into the bottom a a pint sized mason jar (or larger jar if your blender doesn't fit) then add the lemon juice and salt. Pour the oil into the jar and let the egg settle to the bottom of the jar. Place the immersion blender all the way at the bottom of the jar. Blend until most of the jar has been transformed into mayonnaise (about 20 seconds) and then slowly pull the blender upwards, but don't take it out of the jar while it's on or you'll splatter mayo everywhere. Give the top of the jar a little stir with the blender stick to make sure all of the oil is incorporated. That's it - fresh mayo that will last 10-14 days in the refrigerator.