“From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce,”
from the Madison Area CSA Coalition, 1996
Roasted Turnips & Kohlrabi in Wine
Ingredients (Serves 4)
- 3-4 peeled and cubed turnips
- 1 cubed kohlrabi
- 2 cups red wine
- ½ cup honey
- chopped carrots optional
Place turnips in saucepan
Add remaining ingredients and enough water to barely cover.
Simmer until tender.
Pour into baking dish and bake at 350º for 30 minutes.
Serve with rice &/or chicken.