Orecchiette with caramelized turnips, Tuscan kale, and cracker pepper from The Vermont Farm Table Cookbook: 150 Home-Grown Recipes from the Green Mountain State by Tracey Medeiros

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation with hot Italian sausage. Can substitute fusilli pasta, tubettini pasta, orzo pasta, or coralli pasta for orecchiette pasta.

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Reviews about this recipe

  • Serious Eats

    The turnips mellowed nicely once browned and mixed with plenty of fat. I especially liked how they slipped into the pockets of the pasta for hidden bursts of vegetal sweetness.

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