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Turnips and Jerusalem Artichokes with Bread Crumbs
Nutty bread crumbs are excellent atop these sweet, earthy root vegetables. The artichokes will probably cook faster than the turnips, so add them about halfway through cooking.
- 2 or 3 turnips, cut into bite size pieces
- 1 large or several small Jerusalem artichokes, cut into bite size
- 1 large handful garlicky bread crumbs
- Finely chopped parsley, to garnish
Steam veggies until tender, but not mushy. Put on a plate and garnish with bread crumbs and parsley. Serve hot.
Submitted by Sara Jones, Tucson CSA