CSA member Lauren Klimetz is a whiz at getting her kids to eat their veggies. “I cannot believe it,” writes Lauren, “but I’ve found a way to get my kids to not only eat their turnips and radishes, but request them!” The secret, she writes, is a recipe she invented that her kids have christened "white dip.” Says Lauren, “I serve it with steak, roasted broccoli, and sweet potato medallions, and it always disappears.”
If you have a recipe you’d like to share with your fellow CSA members email me, Sarah Ligon, at nativesonproduce [at] gmail [dot] com.
Coarsely chop the white of a large leek (do not discard greens). Sweat the leeks in a small sauce pan with 2 tablespoons butter and 2 tablespoons coconut oil on medium low heat. You don’t want the leeks to brown or stick. Add some coarsely chopped radishes and turnips (more turnips than radishes). Sautée for5-10 minutes. Add in about 1/2 cup coconut milk. You want about a half-inch of liquid at the bottom of the pan in order to steam the vegetables. Place a lid on the pan and simmer slowly until roots are soft. Process in high speed blender until smooth.