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Hakurei Turnip & Parsnip Stew by

Tags: tomato, onion, garlic, turnip, parsnip


5-6 cups vegetable stock
1 tablespoon Italian seasoning
3 tablespoons olive oil
Veggie Box hakurei turnips, greens washed and chopped, bulbs washed, thinly sliced, and kept separate
Veggie Box parsnips, thinly sliced
1 cup of onions or scallions, diced
1 cup pasta, your favorite
1 cup crushed tomatoes
2 cloves of garlic, minced
Salt to taste
Freshly-ground black pepper, to taste


Heat the stock and the crushed tomatoes in a stock pot over medium high heat until it reaches a low boil.

While stock is heating, heat the oil in a saute pan or skillet over medium heat and cook the turnip bulb slices and parsnip slices for 2 minutes, stirring. Add the onions/scallions and cook for another 3-5 minutes, stirring, or until turnips and parsnips are beginning to soften. Remove from heat. When the liquid reaches a low boil, cook the pasta until it is or slightly undercooked. Add the chopped turnip greens, parsnips, and turnip bulbs, and cook for another minute or two or until the pasta is done the way you like it, and the greens are wilted. Season to taste with salt and pepper. Ladle in to serving bowls, and top with Parmesan.

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