So far I have loved the assignments I have gotten at my internship. I am actually reporting and writing for a newspaper. Exciting right? At least in my book it is.
Anyways, my messed up class schedule paired up with my quasi-journalism life has made it hard for me to blog on a regular basis, but there is always time to cook, and therefore time to blog as well. My summer will consist of easy-to-make recipes designed to feed one person: me.
But first let me tell you a little bit about the past few days, which have been out of the ordinary (I feel like I have been saying this often and it makes me happy to think that my life is taking good an unexpected turns). Weekdays have been boring and completely scheduled: wake up, go for a run (almost everyday), get breakfast on my way to class, come home and do some homework or take a nap, go to class again, and finally come home to sleep (yes, some might say I have turned into an old lady).
Enough with the talk about me. On Saturday I went to the Roslindale Farmer's Market and bought fresh turnips (a first). I came home and immediately felt inspired to make some yummy dish out of them. Here is the recipe.
Mustard Glazed Turnips (adapted from How to Cook Everything by Mark Bittman)
- 2 tablespoons olive oil
- 1.5 lbs. of Hakuri turnips (or other root vegetables such as radishes), cut into bite size pieces
- S & P
- 1 cup chicken or vegetable broth
- 1 teaspoon sugar
- 2 tablespoons Dijon mustard
- Place olive oil in a large skillet over medium heat. Add vegetables and cook for about 10 minutes, or until beginning to brown.
- Add sugar and enough broth to cover all the vegetables. Bring mixture to a boil and cook until mixture is almost completely reduces, about 20 minutes. Vegetables should look glossy and a syrup should form.
- Add mustard and stir until dissolved and vegetables are covered. Serve hot or cold.