Freekeh, mushrooms, turnips, almonds from Six Seasons: A New Way with Vegetables (page 374) by Joshua McFadden and Martha Holmberg

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Notes about this recipe

  • Hiker010 on January 11, 2026

    OK / fine Added craisins Used super grains because couldn't find freekeh (might be better with freekeh? More chew?) Could try one more time, maybe use less turnip, try mandoline?

  • valderaa on March 14, 2025

    Hearty and delicious! Great mix of textures. I loved the raw turnip. I only used a portion of an XL one. Using a sheet pan to cook a ton of mushrooms was so much easier than on the stove. Easy to put together. Easy to expand. Make ahead plus room temperature means great option for serving guests. I added tofu to make a meal. Salmon would also be good. I love freekeh but used farro because that’s what was on hand.

  • Anea25 on September 22, 2024

    good salad - though I wouldn't add the turnip in the future

  • bernalgirl on June 29, 2023

    This makes a wonderful lunch or light dinner, delivering the combination of flavors and textures I’ve come to expect from this cookbook. I had beautiful pink and golden oyster mushrooms, which I pan-seared till they released their liquid, then added olive oil, ground pepper and salt, and tiny Tokyo turnips, which I sliced on a mandolin. . I agree that the full amount of turnips would overwhelm the other ingredients, so I probably used 2/3 of what was called for. I also used course bulgur, which I had made as my grain-of-the-week, and his brined and roasted almonds, which are now a pantry staple. All in all a brilliant recipe.

  • clcorbi on February 15, 2018

    Really delicious winter grain bowl. I halved the amount of turnips and found that amount to be more than enough--you really need to shave them into thin slices to get the texture right, and if you do that to a whole pound of turnips, your grain bowl will be almost all turnip. Anyway, I found the crispy roasted mushrooms and pickled onions to be the stars of the show, not the raw turnip. I would definitely make this again and the leftovers only got better for lunch.

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