Braising mix (kale, mustards, mizuna)
Community Food Collaborative:
Purple top turnips
Local Food Hub:
Sweet potatoes (Willie May Farms--York County)
From Bon Appetit December 2017; modified for braising mix
Simple Quiche with Sweet Potato Crust
5 tablespoons extra-virgin olive oil, divided, plus more for pan
1½ pounds sweet potatoes (about 4 small), peeled, cut into ½-inch or smaller pieces
1 large onion, thinly sliced
12 large eggs
4 ounces sharp cheddar, grated (about 1 cup)
1 cup whole-milk Greek yogurt
Freshly ground black pepper
A 9-inch springform pan
Heat 2 Tbsp. oil in a large nonstick skillet over medium. Add potatoes, season with salt, and cook tossing occasionally until well browned around the edges and just slightly undercooked, 10–12 minutes. Transfer potatoes to springform pan and let cool; reserve skillet.
Lightly coat sides of pan with oil. Flatten potatoes slightly with the back of a spoon, packing into the seam where 2 parts of springform pan meet.
Preheat oven to 300°. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Cook onion, tossing occasionally, until softened but not browned, 8–10 minutes. Add braising mix a handful at a time and cook, stirring, until just softened but not limp, 5–6 minutes. Season with salt. Let cool slightly.
Whisk eggs, cheese, and yogurt in a large bowl; season with salt and pepper. Set springform pan on a parchment- or foil-lined rimmed baking sheet. Top potatoes with half of braising mix and onions, then pour in egg mixture. Gently press remaining braising mix and onions into the surface of the egg mixture.
Bake quiche until edges have puffed up slightly and the top is just set with no liquid egg remaining, 55–75 minutes. Let cool before slicing.
From Cookstr.com; modified for Pac Choi
Cream of Roasted Turnip Soup with Pac choi and Five Spices
1½ lbs (750 g) turnips, peeled and diced (Try using both turnips and carrots in this soup recipe for an extra sweet taste!)
¼ cup (50 mL) olive oil, divided
¾ tsp (3 mL) salt, divided
Freshly ground black pepper
1 large onion, finely chopped
Pac choi, sliced
2 cloves garlic, minced
¼ tsp (1 mL) five-spice powder (Substitute with 1/8 teaspoon each ground cinnamon, ground cloves, ground ginger, and anise or fennel seeds, if five spice not available.)
6 cups (1.5 L) chicken or vegetable stock
½ cup (125 mL) half-and-half (10%) cream
2 tsp (10 mL) freshly squeezed lemon juice
Pinch ground nutmeg
Pinch cayenne pepper
2 tbsp (10 mL) minced fresh chives
Rimmed baking sheet
Preheat oven to 400°F (200°C).
On a baking sheet, combine turnips, 2 tbsp (25 mL) of the oil, ½ tsp (2 mL) of the salt and black pepper to taste; toss to coat evenly and spread in a single layer. Roast in preheated oven until turnips are tender and begin to color, about 20 minutes.
In a large pot, heat the remaining oil over medium-high heat. Add onion and sauté until softened, about 3 minutes. Add bok choy, garlic, five-spice powder, and the remaining salt; sauté until pac choi is tender, about 5 minutes. Transfer pac choi to a plate and keep warm.
Add stock to the pot and bring to a boil. Add turnips, reduce heat and simmer until turnips have flavored the liquid, about 10 minutes.
Using an immersion blender, or in a food processor or blender in batches, pureé soup until smooth. Return to the pot, if necessary. Stir in cream, lemon juice, nutmeg, and cayenne; reheat over medium heat, stirring often, until steaming. Do not let boil. Taste and adjust seasoning with salt and black pepper, if necessary.
Ladle into heated bowls and garnish with pac choi and chives.