At the Orchard

Turnip, Kohlrabi, and Carrot Salad

Preheat oven to 425 deg. F. Line or grease a baking sheet.

Snip the top from 1 head of garlic. Drizzle 1 tsp. olive oil over garlic, wrap in foil, and roast in oven 20-25 minutes, until garlic is soft.

When garlic is cool enough to handle, squeeze out garlic cloves and mash into a paste.

Peel and dice 1 large or 2 small-medium turnips. Brush with olive oil or melted butter and place in a single layer on a baking sheet. Roast in oven 25-35 minutes, until fork-tender.

Peel and use vegetable peeler to shave slices from 2 kohlrabi.

Wash, slice lengthwise into 3 or 4 1/4-1/3” slices, then turn and cut 3 carrots into thin sticks.

Whisk together 1/2 cup apple cider vinegar, 1/3 cup olive oil, garlic paste, 2 TB prepared grain mustard, 1/8-1/4 tsp. coarsely ground black pepper, pinch salt.

Toss vegetables and the amount of dressing you prefer. Adjust seasonings to taste. Enjoy!