Smashed Turnips with Charred Napa Cabbage, Cheddar & Fennel + Sautéed Mushrooms with Chard & Garlic + Salad with Green Beans & Turnips

Recipes by Farmers' Chef James Edwards and Charlotte Coman.

Smashed Turnips with Charred Napa Cabbage, Cheddar & Fennel

1 Napa cabbage, halved lengthwise
2 lbs. turnip bulbs, cut into small wedges
2 cloves garlic, peeled
1 cup full fat buttermilk
½ cup packed grated sharp cheddar
2 tablespoons fennel fronds, chopped
3 chives, thinly sliced1
½ teaspoons sea salt
Few cracks of pepper

In a large hot skillet with a swirl of canola oil, place both halves of cabbage cut face down and char them until they are a deep deep brown. Remove from heat and let cool slightly before slicing about 1/2 inch thick. Set aside.

Into a saucepan set over high heat add turnips and garlic and cover with water. Bring to a boil. Reduce heat and simmer until turnips are fork tender. Strain.

Return the turnips and garlic to the saucepan and add the buttermilk. Smash it all together like you’re making mashed potatoes. Fold in the cabbage, cheese, fennel fronds, and chives. Season with salt and pepper.

Sautéed Mushrooms with Chard & Garlic

Oyster mushrooms, cut from growth end
1 clove garlic, thinly sliced
1 bunch chard, thinly sliced, stems removed
Splash white wine vinegar
Squeeze of half a lemon
Sea salt to taste

In a hot skillet, sauté mushrooms with a bit of canola oil. Add garlic, and cook a few minutes more. Add chard and sauté until wilted. Remove from heat and add vinegar, lemon juice, and sea salt.