'Walking' onions, turnip salad featured at the Farmer's Market

KUSA - It's going to be a good weekend to get out to your neighborhood Farmer's Market. The Highlands Farmer's Market opens for the first time on May 31, and several others are getting in new produce each week.

On Friday, Jackie Carioscia joined 9NEWS to talk about what's hot this weekend at the Farmer's Markets.

Here are the recipes she featured Friday morning:

Sautéed Walking Onions

6 walking onions, cleaned
2 tablespoons butter
¼ cup Italian style bread crumbs

Remove the root of the walking onion (leaving the bulb intact) and chop the walking onions into 4in long strips. Melt the butter in a 12in non-stick skillet over medium heat, then add the onion pieces. Stir until the onions just begin to wilt, then add the bread crumbs. Continue stirring for a few minutes more, until the bread crumbs begin to brown. Remove from the skillet and serve.

Japanese Turnip Salad with Raspberry Dressing

8 Japanese Turnips, including greens
¼ cup olive oil
¼ cup frozen raspberries, thawed
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
¼ teaspoon dried basil
1/8 teaspoon salt
¼ cup diced dates
¼ cup golden raisins
½ cup sesame sticks

Remove the greens from the turnips; wash and dry the greens and chop, then evenly divide between four small plates. Wash the turnip roots and remove any attached stems, then chop into small strips and evenly divide over the greens. To make the raspberry dressing, place the oil, raspberries, vinegar, mustard, basil, and salt in a food processor and blend until smooth. Drizzle each salad with equal portions of the raspberry dressing. Finally, sprinkle each plate with 1 tablespoon of dates, 1 tablespoon of raisins, and 2 tablespoons of sesame sticks, and serve.


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