1. 2 lbs. Yukon Gold Potatoes
2. 1 Bunch of Beets 3. 1 Purple Cabbage 4. Heirloom Tomatoes 5. Swiss Chard and Kale 6. 1 Bunch of Radish 7. 1 lb. of Carrots 8. Yellow Anne Raspberries 9. Garlic 10. Onion 11. ¾ lb. Green Beans 12. 1 lb. Scarlet Turnips 13. Dill We have been enjoying our turnips in the Nishime cooking method. We have been dicing them with carrots, beets and their greens, onion, and a little potato. Take a heavy pot with a tight fitting lid. Place a small strip of seaweed in the bottom of the pot. Place your diced veggies in the pot and add a super small amount of water. Cook on high just long enough to generate steam, then turn heat to low. Cook at least 20 minutes or until desired tenderness. This really brings out the delicious flavors of the vegetables.
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AuthorNatalie L'Etoile Archives
August 2017
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