ROASTED TURNIP & MUSHROOM SALAD WITH WHEATBERRIES

Recipe by the Leek and the Carrot

Serves 2 as a meal or 4-6 as a salad

Takes 1 hour


Ingredients:

1/2 cup warm water

3 tablespoons red wine vinegar

2 tablespoons sugar

2-1/2 teaspoons kosher salt, divided

2 shallots, peeled and thinly sliced, divided

10 ounces shiitake mushrooms, stems removed and torn

4 tablespoons olive oil, divided

Freshly ground black pepper

3 cups purple top turnips, cut into small cubes

1/2 teaspoon smoked paprika

1/2 teaspoon red pepper flakes, optional

1 teaspoon maple syrup

1/2 cup wheat berries (or freekah)

1 small kale bunch (5-7 leaves), stems removed and cut into small pieces

1/4 cup pecan pieces


Directions:

  1. Preheat oven to 450 degrees F.

  2. Combine warm water, vinegar, sugar, and 1 teaspoon salt in a small bowl or measuring cup. Whisk until sugar and salt dissolve into the liquid. Add half the shallots. Let shallots sit in pickling liquid until the salad is ready to assemble. Reserve the remaining shallots to use raw in the salad.

  3. On one large baking sheet, toss mushrooms with 2 tablespoons olive oil, 1/2 teaspoon salt, and pepper until well-coated. On a second baking sheet, toss turnips with remaining 2 tablespoons olive oil, paprika, red pepper flakes (if using), additional 1/2 teaspoon salt, and pepper until well-coated. Roast each for 20-30 minutes, rotating pans and tossing occasionally. Mushrooms will be done closer to 20 minutes and turnips will likely take the full 30. Cook both until lightly browned. Mushrooms should be a little crispy. Turnips should be tender. Toss turnips with maple syrup as soon as you remove them from the oven.

  4. Meanwhile, Add wheat berries or freekah to a small sauce pan with remaining 1/2 teaspoon salt. Cover with water by at least an inch. Bring to a boil, reduce to simmer, cover, and cook gently until the grain is tender, anywhere from 15-25 minutes depending on the grain you are using. Drain.

  5. To serve, combine kale with cooked wheat berries, roasted mushrooms and turnips, drained pickled shallots, raw shallots, and pecans. Toss everything together and adjust seasoning as desired. If you want more richness, add a drizzle of olive oil. More brightness, add some of the pickling liquid. For sweetness, a drizzle of maple syrup. Etc. Enjoy immediately or serve chilled.

Turnips, Shallots, Kale/CollardsBethanee WrightComment