Ingredients:
Braised Turnips and Carrots
1 bunch purple carrots, chopped
3 medium-large purple turnips, chopped
2 cloves of garlic, minced
4 Tbsp butter, divided in half
1.5 tsp smoked paprika
1 tsp sweet paprika
1/2 tsp Aleppo pepper
1 bay leaf
Salt & pepper to taste
Dill for garnish
More lemon zest for garnish
Whipped farmers cheese
1/2 cup farmers cheese
Zest and juice of 1/2 lemon
1 tsp olive oil
1 garlic clove
Salt & pepper to taste
Directions:
- Wash turnips and carrots and peel carrots. Roughly chop turnips and carrots and set aside.
- Next, mince two cloves of garlic.
- In a large pan over medium high heat, add 2 Tbsp of the butter and melt. Once melted, add the turnips and carrots and sear for about 8 minutes.
- While the vegetables sear, season with salt and pepper, 1 tsp smoked paprika, 1 tsp sweet paprika, and ½ tsp aleppo pepper. Reserve the remaining ½ tsp smoked paprika for later.
- Add in the garlic and saute for two more minutes.
- Next, add just enough water to cover the vegetables, add in the bay leaf, and cover to braise for about 15-20 minutes or until most of the water has absorbed and the vegetables are tender.
- Meanwhile, make the whipped farmers cheese. To an immersion blender cup or a food processor, add ½ cup farmers cheese, the zest and juice of ½ lemon, 1 tsp olive oil, and 1 garlic clove.
- Blend the farmers cheese until smooth and creamy and add salt and pepper to taste, as well as more lemon if desired.
- Roughly chop some dill for garnish and zest some extra lemon zest as well.
- Once the turnips and carrots are done cooking, remove them from the pan and add the remaining 2 Tbsp butter to the remaining liquid. Add in the remaining ½ tsp smoked paprika and stir or whisk until the liquid has emulsified from the butter.
- To plate the vegetables, spread a generous layer of the whipped farmers cheese on the bottom of the plate and top with the braised turnips and carrots.
- Spoon the remainder of the paprika butter sauce on top of the vegetables, and garnish with dill and more lemon zest. This dish is best enjoyed immediately!
This recipe comes to FRESHFARM from local collaborator Jordan Miller.
Jordan Miller is the owner of DCEatings, a woman-owned, boutique personal chef company serving Washington, DC, Northern Virginia, Bethesda, Silver Spring, and Takoma Park, MD. She provides weekly and bi-weekly meal prep services, postpartum and post-op meal prep support, private event catering, and private cooking classes. Jordan has had the privilege of nourishing individuals and families with customized meals and events for over six years now. Recognizing not all individuals share the same palate, all of her menus are designed to clients’ personal preferences using seasonal ingredients and keeping in mind dietary restrictions, allergies, and other food needs. To learn more about DCEatings’ personal chef services, you can head to her website at www.dceatings.com and follow her on Instagram at @dceatings.