Turnip and Carrot Purée

1lb Turnips
½ Small Onion
1lb Carrots
1tbsp Butter
1tbsp Honey
1tbsp Curry
Pinch of Sea Salt
Pinch of Nutmeg
Pinch of Cinnamon

Boil peeled and chopped turnips with onions, separately boil carrots.
Strain after boiling and mix all in a bowl along with the remaining ingredients.
I use a hand held blender this way I have greater control of the texture. If too thick add a 1/3 cup of cream or milk. For soup add the water from cooking the carrots or turnips, depends if you prefer bitter or sweet.

Turnip Top Soup

Only 5 ingredients, plus garnish. Also works with radish tops.

2 Tablespoons Olive Oil
1 Large Shallot, finely chopped or 1/2 large onion
2 Cups Radish Greens, roughly chopped, packed
2 Cups Vegetable Stock

1 Tablespoon Fresh Mint, finely chopped
1 Tablespoon Fresh Parsley, finely chopped

Sea Salt
Freshly ground Black Pepper
Fresh Chives for serving


Wash and de-rib the turnip tops. Loosely chop. Blanch in boiling water for 3-4 minutes.

In a large saucepan, heat oil over medium heat; add finely diced shallots or
onion.

Sauté, stirring often, until shallots or onions are soft and translucent.

Add turnip tops and cook about 3 minutes.

Add stock and bring to boil; reduce heat and simmer for about 10 minutes.

Add the chopped parsley and mint. Season with salt and pepper, to taste.

Remove from heat; purée with an immersion blender or in blender, in batches. Add
more vegetable stock if you like a "thinner" soup.

Top with with freshly chopped chives just prior to serving, or drizzle olive
oil, parsley oil, or basil oil on top. Serve with rustic bread and butter.

Makes 4 servings.

Adapted from:
http://veganvisitor.wordpress.com/2009/06/09/dont-toss-those-radish-greens/