This festive chocolate bark is great for the holidays! Give it as a gift or treat yourself! It reminds me of the trail mix that I take with me when I go hiking … just a bit fancier of course.
It is super easy to make and is delicious! For the topping, you can use any nuts and dried fruits that you like. I used pistachio nuts, walnuts, dried cranberries, dried apricots and raisins. It is your choice and the combinations are endless! Oh and the smell of the roasted nuts … priceless.
The perfect dessert … sweetened with only dried fruits and made crunchy with only nuts!
RECIPE
INGREDIENTS
12 oz high quality chocolate chunks or chips (I used 70% dark chocolate)
handful nuts, chopped
handful of dried fruits, chopped
1 tsp coarsely ground salt
METHOD
Preheat oven to 350 F.
On a baking sheet, toast the nuts in the preheated oven for about 6-9 min. Cut them into smaller pieces if you wish. Cut the dried fruits if you wish.
Melt the chocolate in a double boiler or a pot with a thick bottom. Spread the chocolate evenly onto a rimmed dish with a spatula. Try to get the thickness about 1/4″. The dish should be large enough to hold the melted chocolate. I used a 8 x 11 ” casserole dish.
Drop the dried fruits, toasted nuts and the salt pieces on the top.
Let it cool completely for 2-4 hours or refrigerate for 15 minutes.
When the chocolate is set, using your hand, break the chocolate into pieces.
They can be stored in an airtight container for weeks.
If you feel sluggish after eating all the Thanksgiving food, try oven-baked potatoes.
Our ancestors ate potatoes to stay healthy. They ate home grown potatoes without any chemicals. They made them many different ways but according to accounts, one of their secret ways to prepare them for health was to bake them in the oven with the skin on … not fry them, not steam them, not microwave them but oven-bake them. It is great as a side dish or sometimes I just have it for dinner as it is.
Potatoes can support the body’s Earth element right now. They are neutral in thermal nature and support the Spleen/Pancreas, the Stomach and Large Intestine. They could be especially helpful for our inflamed, ailing intestines from poor foods, food allergies and environmental toxins.
Potatoes (solarium tuberasum) are native to the Andes in South America and help our digestion, lubricate the intestines and are anti-inflammatory. Furthermore, potatoes neutralize acids in the body that may help against so many degenerative diseases. Also, they may give cardiovascular protection, improve bone health, protect against cancer and might also be helpful for diabetes. Potatoes also contain potassium, iron, niacin, phosphorus, calcium, zinc and magnesium.
To get the above mentioned benefits, you need to use home-grown style, organic potatoes. Unfortunately, potatoes from super markets will most likely not work. You should be able to find these potatoes at farmers’ markets or health food stores.
Bake the potatoes with the skin on if possible. The skin contains so much of the beneficial material of the potato! Just soak the potatoes in cold water and the dirt will easily scrub off.
You can serve them with whatever your heart desires. I like to use butter or olive oil as shortening with garlic powder. Also, add any seasonal vegetables like onions, pickles.
TIP
When are the potatoes done?
It can be a bit tricky to figure out when the potatoes are ready. Cooking time depends on the size of the potato. It is important how it looks, smells and feels, rather than timing the cooking. A fully cooked potato should have a slightly wrinkled skin. When you squeeze the potato, it should yield to pressure and slightly open up. You should be able to put a fork through the inside with minimal force and able to smell the nice aroma. You might even hear a slight hissing sound. If you are still not sure you can use a thermometer. The temperature of the potatoes when done should be about 210 F.
If you try this potato dish, please let me know what you think!
RECIPE
1 Serving
INGREDIENTS
1 larger organically grown, ideally a locally grown potato (Russet or Idaho)
1 Tbsp fat (olive oil, butter, sour cream etc)
salt to taste
garlic powder to taste
vegetables to serve like chives, scallions, pickles
METHOD
Preheat oven to 400 F.
Soak and wash potatoes. Scrub all the dirt off. Prick them all over with a fork.
Bake for about 35 – 60 minutes. Time depends on the size of the potatoes. Please read above notes.
To serve, prick the middle of the potato and mash the inside.
Serve warm with shortening of your choice and vegetables of your choice.
This recipe uses sorrel. Unfortunately, it is harder and harder to get in stores so I decided to grow my own. We actually built a raised bed garden so I can have sorrel every year. It is such a giving plant. It is a perennial plant and it will come back year after year. You get to harvest it in late spring and early fall. I have harvested it even during the summer when it was not too hot.
Sorrel is such a unique vegetable with a distinctive sour, lemony flavor. Try to find it in your grocery store, farmers market or if possible grow your own. If you don’t have sorrel, you can use mustard greens, arugula, yellow dock or even spinach. If you use these alternate vegetables, make sure you add 1 tablespoon of lemon juice.
This is a very nourishing, easy to make soup based on the Hungarian egg-drop soup recipe. It is a sweet and sour soup made with eggs, carrots and sorrel and is seasoned with the wonderful synergy of the caraway seeds and paprika. Serve with bread of your choice!
MAKING THE ROUX I use roux in this recipe. It is made with an easy French culinary technique that gives dishes an interesting nutty taste and thickens the dish. All you have to do is add flour to some oil in the sauce pan on medium high heat and stir for a couple of minutes until it turns a nice, orange color. Then add cold or room temperature water, stir and it is ready. Just make sure the liquid you add is at cold or room temperature to avoid lumps from forming. Warm or hot liquids will make the roux lumpy, unappealing. Once the cold or room temperature water has been poured in, hot water can be added. Making the roux is not necessary. According to many Hungarians, adding roux would ‘frenchify’ the dish. Hungarians must have added this technique after people from France immigrated into Hungary. I have made the soup with it and without it and both worked great.
DRY ROASTING THE CARAWAY SEEDS I like to dry roast the caraway seeds to remove its stronger flavor and make it more pleasant tasting. Just simply roast the caraway seeds and add this finished product to the soup. I prefer the caraway seeds whole in the soup; however, if you don’t like seeds in your soup, feel free to grind the seeds and then add the powder to the soup.
Oh I can still smell that wonderful aroma that the synergy of paprika and dry roasted caraway seeds create … Enjoy this delicious unique sweet and sour soup!
RECIPE
4-6 servings
INGREDIENTS
8 cup broth (vegetarian or chicken) or water
1 tbsp lemon juice if not using sorrel
oil (vegetable or lard)
1 tbsp flour (optional)
1 bunch sorrel, washed and chopped
1 cup carrots, peeled and shredded or match sticks
1 medium onion, finally chopped
1 tsp Hungarian sweet paprika
1 bay leaf
1-2 tbsp whole caraway seeds
2 egg yolks
1 tbsp vinegar
1 tbsp dehydrated vegetable seasoning (optional)
parsley, chopped for serving
Hot pepper to taste
Salt and pepper to taste
bread or croutons for serving
METHOD
1. Have 1/4 cup of cold stock or water ready.
2. TOASTING CARAWAY SEEDS. Put the whole seeds in a dry skillet over medium low heat. Toast for 2-3 minutes, shaking the pan until they become fragrant. This simple step mellows the sharpness and unlocks a beautiful, nutty warmth. You can grind the seeds if you wish. Set aside.
3. Sauté the onion in a medium sized pot for 5 minutes. Add the shredded carrots and continue cooking them for another 5-10 minutes. This mixture gives a really nice flavor to the soup. I invite you to taste it.
4. Add 1 Tbsp flour to make the roux. Stir for 3 minutes or until it turns a beautiful orange color. (You can omit this step).
5. Add 1 tsp paprika and stir for 1 minute.
6. Add the cold water that was set aside in the first step. Stir well.
7. Add stock, bay leaves, sorrel and caraway seeds. Bring to a boil and turn down. Cook for 15 minutes covered.
8. Turn off the heat and take off the top.
9. Separate 2 eggs and lightly beat the yolks. Add a small amount of liquid from the soup, mix and slowly add to the soup while stirring. (My mom made this soup with just the yolks but if you would like feel free to use the whole eggs).
10. Add vinegar and dehydrated vegetable seasoning (optional).
11. Season with salt, black pepper and hot red pepper to taste.
Surprise your mom for breakfast with these delicious, fluffy pancakes for Mother’s Day or just treat yourself any time!
These pancakes are a happy marriage of the traditional American buttermilk pancakes and the Russian buckwheat pancakes (blini). The mixture of the buckwheat and the tapioca gives these pancakes a fluffy and tender texture with a sweet and nutty flavor. This pancake recipe is naturally gluten-free.
I wanted to replace the white flour in the traditional American pancake recipe with something healthy as white flour is tasty but is not very nutritious or filling. I remembered the Russian pancakes called blini; however, blini on its own is too dry for me. Furthermore, many of the flour alternatives can be lesser quality. So after using buckwheat and tapioca over the years, I decided to experiment. I have to say the result quickly became a family favorite.
Buckwheat is an ancient plant but has been forgotten. It has recently become popular again in the West because it lacks gluten. Gluten can cause gastrointestinal problems in so many people. Buckwheat is a staple food in Russia, in fact, the Russians have survived on it for centuries and got them through difficult times. Eating buckwheat might have been their secret.
So why should we eat buckwheat on a regular basis? Even if there is no crisis, buckwheat can be included in our diet as it is incredibly nourishing.
Buckwheat is very healthy. It is not a grain but it is the seed of the buckwheat plant. It does not cause digestive problems like wheat does. Instead, it actually nourishes the digestive tract. Its neutral thermal nature and sweet flavor are an indication that it is a tonic food. It is rich in protein. It also has intestine cleansing, strengthening and appetite improving abilities. Rutin, a bioflavonoid in the grain strengthens the capillaries and blood vessels, hinders hemorrhaging and promotes circulation in the hands and feet. Rutin also has the ability to protect against radiation.
To improve the texture of the pancakes, I added tapioca. Tapioca is a type of starch that’s derived from the starchy vegetable called cassava root. It is a popular flour to use for its starchiness when replacing wheat flour but it doesn’t provide many important essential nutrients. Combining tapioca with the nutritious buckwheat solves this issue though.
You can serve the pancakes with anything your heart desires. I think nuts and maple syrup are essential. In the summer, I like to serve them with fresh fruits, rhubarb sauce and in the winter apple compote or apple sauce. Please check out my rhubarb sauce recipe that I had posted earlier.
TIPS
This is my well tested pancake recipe, I have been making them for many years regularly on the weekends. I tested the recipe with butter and with coconut oil, both worked great! Also, I used milk and almond milk, both worked well as well.
The trick to making these pancakes is to grind both the buckwheat groats and the tapioca pearls in a blender fresh before you make the pancakes. It is worth it! I have a Vitamix but any blender will work. The store-bought flour yields a lesser quality in texture and flavor in my opinion. Of course, you can make the recipe with flour that you get at a store.
Another trick is when you grind the grains, leave the flour a little coarse. This gives the pancakes a bit of texture. Keep checking the flour to figure how much time you need for grinding. I grind the buckwheat for about 3- 5 seconds and the tapioca for about 30 seconds. Hint: stop grinding them before they become a fine flour consistency.
Also, I like to use buttermilk. Traditionally, buttermilk is used in pancakes. I like using it because it makes the pancakes taste better. You get this really nice buttery flavor and soft texture. Also, it makes the pancakes healthier as it helps digestion.
I used to buy buttermilk but since I found this simple hack, adding apple cider vinegar to milk, I don’t buy buttermilk anymore. Try it, it works well. This method can be used with almond milk as well. Check out my recipe on how to make buttermilk.
If you make the recipe please feel free to share how you liked in the comment section.
RECIPE
Makes about 21 pancakes
I created this recipe so please don’t share it without giving proper citation.
INGREDIENTS
1 cup freshly grounded buckwheat groats or buckwheat flour (please read note above)
1 cup freshly ground tapioca pearls or tapioca flour (please read note above)
2 whole eggs, lightly beaten or 1/2 cup unsweetened apple sauce
2 Tbsp of melted butter or coconut oil
oil for the pan
½ tsp salt
1 Tbsp sugar (optional)
Chopped nuts, for serving
maple syrup, for serving
fruits, for serving
yogurt, for serving
Ground buckwheat flour
ground tapioca flour
METHOD
Grind buckwheat and tapioca. Grind buckwheat on the highest setting for about 3-5 seconds. Grind tapioca on the highest setting for 30 seconds. Of course the time will depend on how strong your blender is. Please check for more info in the introduction and pictures above. (Omit if using store bought flour).
Put buckwheat and tapioca flours in a large bowl. Add the buttermilk, mix. Let the mixture sit overnight but at least for 4 hours. (I leave it on the counter overnight. If you put it in the fridge, make sure the batter is at room temperature before making the pancakes).
Add baking soda, baking powder, salt, eggs, corn starch or arrowroot, melted butter or oil and sugar (optional). Mix well.
Heat a skillet or griddle over low to medium-high heat and grease with oil if need be. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a ¼ cup of batter and pour onto skillet. Let cook for a couple of minutes (until the pancakes begins to bubble slightly). Flip and let cook for another 1-2 minutes until pancake are a slightly brown .
Serve hot with your choice of yogurt, rhubarb sauce, maple syrup, nuts, fruits, jam etc.
Try this delicious healthy meal. It is a popular dish sold in American health food stores. Quinoa and black beans are drizzled with some olive oil, lime juice and spices. It is vegan and gluten free and can be served as a main dish. It can be taken to parties and is easy to make!
RECIPE
Makes 6 cups
INGREDIENTS
1 cup dried black beans (15 oz canned black beans), rinsed
1 cup quinoa, washed and rinsed
2 cup stock (vegetable or chicken) or water
1/2 cup olive oil or avocado oil
juice of 2 limes or 4 tbsp lime juice
2 tsp cumin powder
2 tsp coriander powder
1 tsp smoked paprika
2 bunches scallions, chopped
1 smaller cucumber, cubed
1 bunch cilantro, chopped
crushed red pepper flakes, to taste
chopped tomatoes, optional
salt and pepper to taste
DIRECTIONS
Clean and soak the beans for 8 hours. Remove the soaking liquid, discard. Cook the beans in fresh water for 1.5 hours. Strain. (Omit if using canned beans).
Wash the quinoa well with cold water. Let it soak in cold water for at least 1 hour. Remove the soaking liquid and discard. Add the stock or fresh water. Bring to a boil and cook covered for 10 – 15 minutes or until all the water has cooked away. Turn off heat and keep lid on for 15 more minutes. (You can omit the soaking time if you don’t have time).
Meanwhile, prepare the dressing. In a medium sized bowl, mix oil, lime juice, spices, salt. Add the quinoa, scallions, tomatoes, black pepper and cilantro to this mixture and stir.
A few years ago, I had black bean brownies at a potluck. I love brownies but they tend to be rich and heavy. I remember looking at the brownies on the table and wished I could have had one … and soon afterwards the woman who baked the brownies came to me and invited me to try it … I explained to her that I really wanted to have one but brownies were a bit rich for me. Then she assured me that these brownies were not the regular brownies but they were made with black beans. Hmm I thought this is an interesting take on brownies … I kind of hesitated but then I gave it a try… and I am so glad I did! These are absolutely delicious, decadent brownies even better than the original!
These are very tasty, chewy and chocolaty brownies, no one will guess they are made with black beans. Try to use the best quality chocolate that you can possibly get as the chocolate is still an important part of the recipe. This is definitely a very healthy alternative to the original brownie recipes.
So why use black beans? Well, they are actually sweet. They also add protein to the brownies. The protein in the black beans helps to curb the blood sugar spikes that you would see with regular desserts.
RECIPE
Yields 12 slices
Ingredients
1 cup dried black beans or 1 can (15 oz) black beans, rinsed and drained
1/2 – 1 cup sugar
1 tsp baking powder
1/4 tsp salt
1 large egg, lightly beaten
1/4 cup coconut oil or unsalted butter, melted
1/2 cup cocoa powder
1 tsp vanilla extract
1 tbsp coffee liquor
1 cup chocolate chips, divided
1/2 cup walnuts, chopped
Directions
Preheat the oven to 350°F (175°C). Grease an 8 x 8 x 2 inch baking pan or line it with parchment paper.
Clean and soak the beans for 8 hours. Remove the soaking liquid and discard. Cook the beans in fresh water for 2 hours. Strain. (Omit if using canned beans).
Add the black beans without its liquid to a food processor and chop until smooth. I don’t have a food processor, so I just mash the black beans with a potato masher. It works great.
In a bowl, mix the chopped black beans, egg, coconut oil, cocoa powder, sugar, baking powder, coffee liquor, vanilla extract and salt until the mixture is smooth and well combined.
Stir in the chocolate chips and the nuts. You can do 1/2 cup of chocolate chips and save the other half for the top.
Pour the batter into the prepared baking pan and spread it evenly.
You can put half the chocolate chips on the top.
Bake for 20 – 25 minutes or until a toothpick inserted into the center comes out clean.
Let the brownies cool completely in the pan before slicing.
Our grandmothers, great-grandmothers used to make delicious sweets for Christmas. I don’t have the exact recipe my great-grandmother used; however, I have this modernized version, it works as a great replacement. The three main ingredients are raisins, walnuts, and coconuts along with some other flavorings, they are made into small balls. Then, they are dipped in chocolate of your choice and voila! … this healthy sweet AKA szaloncukor is ready to be hung on your Christmas tree or if you can’t resist you can just eat is as it is!
In the old days, they used honey, nuts and dried fruits like quince, raisins and apples. They also added foraged herbs that varied from country to country and region to region and often included fennel, lavender, rose petals, juniper berries, sumac etc. Ever since the exotic spices arrived from the East, people have been using cardamom, cinnamon, nutmeg etc. I personally really like adding shredded coconuts and oranges as they are readily available and taste delicious.
RECIPE
INGREDIENTS
1/2 cup walnut, chopped
3/4 cup raisins, chopped
1/3 cup shredded coconut
peel of 1/2 orange, grated or 1 tsp dried orange peel
juice if 1 orange or 1 Tbsp orange juice
pinch of salt, more for decorating
1 tsp cinnamon
1/4 tsp cardamom powder
1 tsp vanilla extract
300 gr or 11 oz chocolate chips
6 Tbsp coconut oil or unsalted butter
METHOD
Mix the raisins, nuts and shredded coconut. Place them in a bowl.
Add the vanilla extract, orange peel and the juice, cinnamon, cardamom and salt. Mix.
Put them in the fridge for 10 – 20 min so dough is not too warm or soft.
Take a handful out of the mixture at a time.
Create the bon bons. Make either smaller balls 1 inch in diameter, or make rectangular shapes.
In a double boiler, start slowly melting the chocolate chips. Add the butter. Mix until you get a ‘flowy’ consistency, meaning when you lift up a ladle full of chocolate, the chocolate flows down evenly.
Dip each bon bon in the melted chocolate. I used a fork and let the unused chocolate fall back in the pot.
Place them on a wire rack and let them cool.
Cut out squares of paper or cloth, big enough to cover the prepared bon bons (about 15 x 1 5 cm or 5 x 5 inch). Parchment paper works great too. Place the bon bons in the middle of this squared shaped paper or cloth and wrap the ends around. Twist the ends tightly to create the classic szaloncukor shape. Please see my picture for clarification.
Not sure what to serve for the holidays? This recipe is a smaller version of the well-known cheese cake. Impress your guests with this delicious and easy to make cake! It is a crustless cake with a creamy body infused with almond extract. I also added raisins to add some texture. You can decorate it with anything you desire. I used lingonberry jam and roasted slivered almonds. Enjoy!
Recipe
INGREDIENTS
1 cup ricotta cheese
1/4-1/2 cup sugar
1/2 cup all purpose flour or almond flour
1 egg, lightly beaten
1 tsp almond or vanilla extract
1/4 cup milk
handful of raisins
1/2 tsp baking soda
pinch of salt
oil for baking the almond slivers
1 cup slivered almonds for the top
20 oz lingonberry jam for the top
DIRECTIONS
Preheat oven to 350 F / 180 C.
Line a 7 inch round cake pan with parchment paper. If you are careful, you can butter the cake pan and then carefully take the slices out when ready.
Mix the wet ingredients: egg, ricotta cheese, almond extract and milk.
Sift the dry ingredients: flour, baking soda, sugar and salt.
Gently combine the wet and dry ingredients.
Fold in the raisins.
Pour batter into the prepared cake pan. Smooth the top with a spatula. You can gently tap the form on hard surface so the top gets leveled. Let the mixture sit for 1 hour. Set aside.
Meanwhile bake the slivered almonds: Apply oil to a cookie sheet and place the almond slivers on it. Bake in a preheated oven at 300 F for 10 – 15 minutes until golden brown. Set aside.
Bake the cake mixture in a pre-heated oven for 30-35 min or until the edges are slightly golden and an inserted knife edge comes out clean. Let cool.
Spread jam of your choice and sprinkle roasted almond slivers on the top.
This is a recipe that I borrowed from my daughter. She has been making it for herself so she doesn’t have to eat my pancakes. Then I realized it is actually good. The pancakes are very simple but nutritious and delicious. Basic ingredients are oatmeal, eggs, bananas … oatmeal, eggs, bananas … oatmeal, eggs, bananas … that is it and just add a few things to make it taste better. Of course, this is a very kid friendly recipe.
Dairy free and gluten free with the substitution of gluten-free oats.
RECIPE
Serving: generous portion for 1 adult
Ingredients
2 eggs
1/2 cup of old fashioned oatmeal, coarsely ground (use gluten-free for gluten free version)
1 1/2 crushed ripe bananas
1/2 tsp cinnamon or apple spice
pinch of salt
lemon zest (optional)
oil for baking
1/4 tsp baking soda
syrup of your choice
fruits (optional)
Preparation
1. Lightly beat the eggs in a medium sized bowl.
2. Mash the banana and add to the bowl.
3. Add 1/2 cup of oatmeal to a blender and blend until you get a coarse flour consistency. Add to the bowl.
5. Just like any other grains, I like to let the mixture soak for an hours. However, it can be baked right away.
6. Bake in a preheated oiled pan on medium low heat on both sides for 3-4 minutes. Flip over and bake for a few minutes. Both sides should be nice and golden brown in color.
7. You can add fruits on top of the pancakes while baking in the pan.
Hope you all had a lovely Holiday and got to eat lots of delicious food. Now I feel that it would be nice to eat something refreshing, more cleansing though … and turnip is a tasty vegetable that could be used. I always think of the Russian folk tale, The Giant Turnip when I hear the name, turnip. In fact, turnip is an important staple in the Northern countries like Russia. So let’s go to Russia and get their famous recipe for stuffed turnip.
This is a very simple dish at its best. The main ingredients are the nutty buckwheat, the earthy mushrooms and the pungent turnips that mainly create this special dish. There are no exotic ingredients or spices. Honestly, I only used thyme, salt and pepper to flavor.
I got this recipe from a website called http://www.Russianrecipebook.com but I made some minor changes. I cooked the buckwheat in stock instead of just water. In addition, when cooking, you need to be careful with the turnips as they cook fast. They need to be boiled for only about 10-12 minutes to get the right consistency. Otherwise, it is a very easy and quick recipe. This dish is more like the everyday people’s food.
Wonder if we had cooked tasty dishes like this in my Russian classes, I would speak Russian now …
Turnips have been used in folk medicine for thousands of years. A cold climate loving vegetable, it is native to Northern Europe and is still popular today. Turnips have many beneficial properties. They are great source of vitamins, minerals, anti-oxidants and fiber and may be used among others for indigestion, detoxification, diabetes, jaundice. In Chinese Medicine, they have a neutral thermal nature and have pungent, sweet and bitter flavor at the same time. They are considered to be useful for their dispersing abilities in lung ailments; however, this quality is only available in its raw form. They are also used for improving circulation and remove damp conditions in the body. The green top is also valuable.
RECIPE
Serves about 2-4 people. – I cooked 1 cup of raw buckwheat to have some on the side (adjust other ingredients accordingly).
Ingredients
4 smaller-sized turnips or less if bigger
8 oz fresh mushrooms, chopped (I used crimini)
1/4 cup uncooked buckwheat (1/2 cup of cooked buckwheat)
1/2 cup of bone or vegetable broth or water
1/8 cup shallots or half of a small onion, finely chopped
2 tablespoons chopped parsley
1/4 cup grated cheese (mozzarella, provolone, cheddar, or Parmesan for extra flavor)
3 tablespoons bread crumbs
Salt and pepper to taste
Vegetable oil and/or butter
1 tsp fresh or 1/2 tsp dried thyme (optional)
Directions
Preparing the buckwheat
Clean buckwheat kernels and soak for a couple hours.
In a medium sized pot, start boiling the stock or water. Add the buckwheat to the boiling liquid and cook for about 10 – 15 minutes or until they are soft but not mushy. Add salt and pepper to taste. Set aide.
Preparing the turnips
Clean well and peel the turnips. Boil them for about 10 – 12 minutes or until they are just soft enough to scoop out the insides. The bigger ones will take more time. This is the most difficult part of the recipe. You really need to keep an eye on those turnips, they should be slightly cooked. Try not to overcook them. When done, take out turnips and let them cool. You can put them in cold water.
Cut off enough of the bottoms to create a flat surface that will allow them to stand upright on a baking sheet. Save the cut portion. With a spoon and/or a small knife, scoop some of the flesh out of the top end to form a cup. Save the scooped flesh as well, they are so tasty. (You can scoop the inside of the turnip out with a watermelon scooper or a measuring spoon).
Preparing the stuffing.
Sautee the onions or shallots in some oil for about 5 minutes. Meanwhile thoroughly clean the mushrooms and chop them up. Add them to the onions and continue to sauté them for about 10 more minutes or longer for some wild mushrooms and then let them cool.
Add the cooked buckwheat, bread crumbs, grated cheese and the saved chopped turnip pieces. Mix well. I would like to invite you to take a bite of the stuffing, try to see if you like how it turned out.
Stuffing the turnips
Preheat oven to 375°F.
On a well-greased baking sheet, arrange the turnips in an upright position with the scooped-out wider portions facing up (like cups). (I used tomato sauce for the bottom of the pan). Fill the turnips with stuffing. Ideally the stuffing should be above the surface of the turnips, although this will depend on the size of the turnips, and the amount of stuffing.
Put a small piece of butter on top of each turnip and bake in the pre-heated oven for about 20 minutes, until the turnips are heated through and crusty on top. The turnips should not be raw but nicely baked. If it is still raw, just bake it a little longer.
Mushroom sauce recipe
Ingredients
4 ounces of mushrooms
1 tsp fresh thyme or 1/2 tsp dried thyme
3/4 tsp dried sage or 2 fresh leaves
1/4 tsp of dried rosemary crushed or 1 fresh spring
1 Tbsp oil
1 cup of stock
1/4 cup of creme
Directions
While the stuffed turnip is baking, prepare the mushroom sauce. In a saucepan, warm oil over medium heat, add rosemary for 1 minute. Add mushrooms and cook until they release their liquid and mushrooms are well browned. Stir frequently. Add thyme, sage and let cook for one minute. Add stock, stir, and let simmer for 10 minutes and reduce heat to low.
Transfer half of gravy to a blender and puree until completely smooth. Add pureed mushrooms back into mushroom mixture and stir. See if you like the consistency. If not thick enough, puree a little more of the mixture.
Serve turnips hot, with sour cream and mushroom sauce. Decorate with parsley. I also made additional stuffing to serve on the side.
Twin Cities Herbs 