October 25

Cooking Class: Carrot, Turnip, and Kale Saute

Recipes, Sides

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One of the excuses for not eating more vegetables is not knowing how to prepare them or not having a "recipe". Cooking vegetables so they are simple, delicious, and nutritious involves three things: quality, technique, and balance.

First, start out with fresh, flavorful produce.  Purchasing locally grown items and eating seasonally are two great ways to get the best taste.  Second, learn basic cooking techniques and when to use them.  You can boil, steam, sauté, roast, grill, or braise vegetables, but each will yield a different result.  Finally, vegetables have both sweetness and bitterness and it is important to balance these flavors with other ingredients, cooking method, technique, or a combination.

This recipe is perfect for any root (i.e. hard) vegetables. Sweet carrots are paired with the slightly bitter/hot turnip.  Sautéing brings out sweetness and depth while the greens add an earthy component.  Finishing everything off with a herb-lemon-caper sauce takes the dish from good to great simply and easily!!

As with all "recipes", change things up using what you have and is in season. Enjoy!

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

Cast Iron Cooking, cooking class, From Scratch Cooking, Gluten Free, healthy cooking, member content


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