Ingredients

• 5 slices bacon
• 1 clove garlic, minced
• 1 large onion
• 2 pounds sweet potatoes, peeled and cut in 1-inch pieces
• 2 med turnips, cut in 1-inch pieces
• 6 carrots, peeled, cut in 1-inch pieces
• 3 beets, peeled and cut in 1-inch pieces (optional)
• 1 small cabbage, cut in 2-inch chunks, or 1 pound brussel sprouts (optional)
• Salt and pepper
• 1 teaspoon dried thyme
• 1 boneless beef chuck roast, about 3 pounds
• 1 cup beef broth
• 1/2 cup red wine
• 3 tablespoons tomato paste
• 2 tablespoons flour or 1 tablespoon cornstarch
• 2 to 3 tablespoons cold water

Directions

In a hot skillet with a little oil, brown the beef on all sides. Place bacon over the bottom of the crockpot or dutch oven. Arrange sweet potatoes, turnips, beets, and carrots over the bacon. Sprinkle with garlic, salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions and cabbage around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth, wine and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

To make gravy, skim fat off the top of the broth, put the broth in a saucepan, and bring it to a simmer.

In a small bowl, whisk the flour or cornstarch with the water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.

]]> http://www.enoriverfarmersmarket.com/2009/12/recipe-winter-pot-roast-with-vegetables/feed/ 0 http://www.enoriverfarmersmarket.com/2009/11/recipe-roasted-root-vegetables/ http://www.enoriverfarmersmarket.com/2009/11/recipe-roasted-root-vegetables/#comments Fri, 13 Nov 2009 22:44:25 +0000 enoriver http://www.enoriverfarmersmarket.com/?p=449

Ingredients

• A mix of root vegetables such as beets, carrots, parsnips, turnips, leeks, onions, and sweet potatoes, cut into 1 inch chunks
• 3 or 4 cloves garlic, peeled
• 1/4 cup olive oil or butter
• salt and black pepper
• a few sprigs rosemary, thyme, or marjoram

Directions

Preheat the oven to 400. Toss the vegetables in the oil and place in a baking dish. Make sure all the vegetables fit in a single layer. Sprinkle salt, pepper and herbs over vegetables. Bake until vegetables are tender, 30-45 minutes. Turn the vegetables few times during cooking.

]]> http://www.enoriverfarmersmarket.com/2009/11/recipe-roasted-root-vegetables/feed/ 0 http://www.enoriverfarmersmarket.com/2009/09/recipe-chicken-salad-with-hakurei-turnips-and-raisins/ http://www.enoriverfarmersmarket.com/2009/09/recipe-chicken-salad-with-hakurei-turnips-and-raisins/#comments Sun, 27 Sep 2009 16:13:38 +0000 enoriver http://www.enoriverfarmersmarket.com/?p=287 Hakurei turnips are milder and sweeter than purple top turnips, and are best eaten raw. They taste a little bit like very mild horseradish. In this chicken salad they add a nice crunch and a bright flavor. You could also add diced apples or diced beets to this salad. At that point, you could even leave out the chicken and you’d still have a delicious lunch.

Ingredients

• 2 cups diced chicken
• 6 small Hakurei turnips (salad turnips), diced
• 1/4 cup raisins
• 2 tbsp mayonaise
• 1 tbsp dijon mustard
• 1 tbsp brown sugar or honey
• 1/4 tsp ground coriander, ground cumin, or curry powder
• 1/2 tsp Texas Pete
• salt and lots of black pepper

Directions

Mix all the ingredients together. Let the salad rest for at least 1/2 hour to allow the flavors to bind.

]]> http://www.enoriverfarmersmarket.com/2009/09/recipe-chicken-salad-with-hakurei-turnips-and-raisins/feed/ 0