Purée & Lobster

FAMILY RECIPE: Celery Root and Turnip Purée with Roasted Lobster
Ingredients:
2 1 ¼ Lobsters
1 lb Turnip, peeled and washed and cut into 2” pieces
½ lb Celery Root, peeled and washed cut into 2” pieces
3 Garlic Cloves peeled and smashed
2 sprigs Thyme remove the leaves from the stem
1 qt Milk
4 oz Butter
6 oz Olive oil
2 oz Peatops
Salt and Pepper

Method of Preparation:
In a one-gallon pot bring to high heat. In a bowl put the Turnips and Celery Root and olive oil, mix so that they are coated. Place into the hot pot. Once light brown and the thyme and garlic. Roast until the garlic is light brown. Add the milk and stir so it doesn’t burn. Simmer until soft. Then blend to a smooth consistency last add the butter and finish to blend.

Cook the lobster in boiling water. Separate claws and tail. Cook the claws for seven minutes and tails for five minutes. The tails will not be cooked all the way. Remove from the shell and cut the tail in ¼” peace’s and leave the claws whole.

Remove the claw meat and cut the lobster tail in half. In a hot pan add olive oil and salt and pepper the lobster and lay the lobster tail meat side down and finish cooking the lobster in the pan. The lobster should be golden brown. Finish with a little butter.

Potato Cakes & Greens

CHILDREN’S RECIPE: Turnip Potato Cakes
Ingredients:
1 large Turnip /Rutabaga, peeled, blanched and chopped
1 large Yukon Gold Potato, cooked, peeled and chopped
1 Egg
¼ cup Flour
Pinch of Salt
2 tbsp Canola Oil

Method of Preparation:
Mash turnips and potatoes, mix with remaining ingredients. Season with salt. Form into small pancakes and sauté in oil until lightly browned on both sides.

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FAMILY RECIPE: Spicy Turnips and Greens
Ingredients:
2 tbsp Olive Oil
½ lb Spicy Ground Turkey Sausage
1 lb Turnips, peeled, blanched and diced
2 cloves Garlic, sliced
½ lb Spinach, Turnip Greens, Kale
1 tbsp Hot Pepper Flakes
¼ cup Chicken Stock
Salt, Pepper to taste


Method of Preparation:
In a large pan start to cook turkey sausage in oil, add turnips and cook together for 2 minutes. Add mixed greens, garlic and pepper flakes. Add chicken stock and cook until greens melt.  Season with salt and pepper.

Fritters & Salmon

CHILDREN’S RECIPE: Turnip Potato Fritter
Ingredients:
¼ cup Turnips, grated
¼ cup Potatoes, grated
Pinch of Salt
2 Eggs
¼ cup Milk
1 tbsp Baking Powder
Pinch of Pepper
1 cup Flour
4 tbsp Oil
Arugula to garnish

Method of Preparation:
Take shredded potato and turnip and season with salt. Toss. Place on a kitchen towel and squeeze to drain the moisture. Place into a bowl with two eggs and whisk. Combine with milk and baking powder. Add salt, pepper and flour, stir. Drop tablespoons of batter into frying pan of hot oil. Cook until the fritters are golden brown. Serve on a bed of arugula.

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FAMILY RECIPE: Salmon with Turnips, Bacon and Swiss Chard
Ingredients:
4 oz Salmon
2 tbsp Olive Oil
Salt, White Pepper to taste
1 tsp Lemon Juice
½ cup Baby Turnips, sliced in half
4 tbsp White Onion, sliced
1 Shallot, sliced
¼ cup Bacon, chopped
¼ cup Swiss Chard, chiffonade/sliced

Method of Preparation:
Season salmon on one side with white pepper and salt. Place seasoned side down in pan. In another pan cook baby turnips, white onion and shallots. Add swiss chard and bacon bits to the pan. Once salmon is cooked ¾ of the way through, flip, add a little bit of lemon juice and baste. Plate salmon and turnips.