Garlic Scape Pesto
from “Vegetable Literacy” by Deborah Madison
12 garlic scapes, thinly sliced (about 1 cup)
¼ C. walnuts
½ C. olive oil
Grated Parmesan cheese, optional
freshly ground pepper
Put the scapes and walnuts in a food processor and pulse to break them up. With the motor running, gradually pour in the olive oil until the mixture is smooth. Add ½ t. salt, the cheese, and pepper to taste.
Use immediately or cover and refrigerate for up to a week.
Modified from Deborah Madison’s “Vegetarian Cooking for Everyone”
1 bunch turnips, scrubbed
2 T. butter
2 t. honey or sugar
3-4 thyme sprigs or 1-2 t. dried thyme or sub chives
2 T. chopped parsley
Salt and freshly milled pepper
Slice turnips into wedges, rounds or cubes. Heat butter in a wide skillet. Add the turnips, 1/2 t. salt, a little pepper, the sugar, and thyme. Add water to come to the top of the turnips. Bring to a boil, then cover the pan and simmer until the turnips are tender, 10-20 minutes, depending on how they were cut. Uncover the pan, raise the heat and reduce the liquid until it’s syrupy. (If you didn’t have enough liquid, or it cooked away to fast, add more while the turnips are cooking). Continue cooking turnips until they begin to brown. Check seasoning and toss with parsley.