Winter Yin & Yang

While this dish is the star, it would be lovely with a piece of roasted meat served along side. This dish is comprised of grits, pureed turnips, sautéed greens and roasted root vegetables. This is a great dish for families who love to cook together. There is something for everyone to do and it all comes together in perfect balance on the plate

Winter Yin & Yang:

For the grits

1 cup Castle Valley Mill Bloody Butcher Grits

1 cup homemade chicken stock

2 cups, plus more if needed, Penn View Dairy whole milk

2 tsp salt

2 tablespoons butter

1 cup shredded DelVal Creamery Gouda

Place all ingredients together in a medium pot and bring to a boil over medium high heat. Stir, cover and reduce to a simmer. Simmer for about 20 minutes, taste for doneness and add more milk if grits are too thick. Add shredded cheese, stir and cover. Allow to sit covered for 5 to 10 minutes before plating.

For the Turnip Puree

3 Roots to Rover Farm medium purple top or 9 Hakurei turnips or a combination thereof, cut into medium dice

1 Roots to River Farm small onion, diced

2 tablespoons butter

1 teaspoon salt

2/3 cup Penn View Dairy whole milk, plus more if needed

Peel purple top turnips if using. Sweat onion in butter over medium heat in a medium pot, add turnips and salt. Cover pot and cook over medium low heat for about 5 minutes to sweat the turnips without browning. Add milk and simmer lightly for about 20-25 minutes until soft. You want some liquid to remain. Add a few tablespoons if necessary. Pour into a blender and puree until light and fluffly, about 45 seconds to a minute.

For the roasted vegetables

2 Roots to River Farm large red beets, halved and sliced into wedges

3 Roots To River Farm large carrots, sliced 1” bias cut

1 Roots To River Farm large sweet potato, medium diced

2 tablespoons Truly Pure and Natural Tumeric Infused Raw Honey

Salt and pepper to taste

2 tablspoons oil for coating vegetables

Place cut vegetables, each in its own section, on a sheet tray lined with tin foil. Drizzle with oil and toss to coat. Season with salt and pepper. Roast in a 400 degree oven for 30 minutes or until vegetables are fork tender. Place hot carrots in a bowl and toss with the turmeric honey to coat.

For the sautéed greens

1 Roots To River Farm large bunch of greens (preferably beet tops if available), chopped

1 Solebury Orchard large apple, medium diced

1 Roots To River Farm small onion, diced

2 Roots To River Farm garlic cloves, minced

2 tablespoons balsamic vinegar

Grape seed oil for sauteeing and salt and pepper to taste

Heat about 2 tablespoons oil in a large saute pan. Saute onion until just golden brown, add apples and greens. Continue sauteeing until greens have fully wilted and apples have browned. Add minced garlic and cook for 1 minute more. Turn heat off. Add balsamic vinegar and stir to coat.

To assemble: with a pair of tongs, place greens in an S line down the middle of the plate, spoon turnip puree on one side and grits on the other side of the line. Top grits with roasted vegetables. Garnish turnip puree with small beet green if available. Serve with your favorite roasted meat. Enjoy!

Thank you to these amazing farms/producers for all they do to nourish our Doylestown/Bucks County community. It is truly a privilege and a blessing to cook with their beautiful ingredients.