It’s the ides of November in the Keweenaw but thanks to our amazing farming community we can still eat local! Dinner tonight was a simple and delicious turnip soup topped with this gorgeous herb oil that Kishan put together in about 30 seconds. Root vegetables stay fresh for longer, have a high “fill factor” (sorry, I am a PV researcher by trade), and are still at the farmers’ markets, or perhaps in your root cellar!
Here’s how you do it:
1. Olive oil in a pan. Add onions. Brown lightly. Add turnips. Brown lightly. Alternatively, roast in an oven.
2. Add salt, white pepper, thyme and rosemary.
3. Blend. Add a pat of butter at the end and blend enough to just emulsify.
4. Top with herb oil and a dash of yuzu. Lemon zest in your oil is likely better but we don’t have any lemons today.
5. Eat with good bread.
Herb oil: add whatever you’ve got to good EVOO. We added lavender, rosemary, a couple of different types of thyme, basil and oregano. All local. A bit of summer savory would have made it perfect.
Now replace the turnips with whatever you’ve got, and the herbs with whatever else you’ve got and what you’ve got is a whole new meal!
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#turnip #turnipsoup #eatyourveggies #freshbaked #freshbread #easyrecipes #veganrecipes #glutenfree #glutenfreevegan #glutenfreerecipes