2 to 3 tablespoons Canola oil1 medium onion, diced 3 heads of green garlic, minced Salt 1 bunch of turnips, roots scrubbed and sliced thin, turnip greens washed Celeriac (or rutabaga), peeled, quartered and sliced thin 1 to 1 1/2 quarts chicken stock 1 bag of stir-fry mix, washed and chopped, thick kale stems removed Freshly ground pepper Cayenne pepper, optional
Heat oil over medium heat in a large, heavy soup pot or Dutch oven. Add the onion, and sauté, until it begins to soften, about 5 minutes. Add the green garlic and a generous pinch of salt. Cook, stirring often, for about 1 minute. Add the sliced turnip roots, sliced celeriac or rutabaga, and chicken stock. Bring to a boil.
Reduce the heat to the lowest possible setting and simmer gently until the vegetables are tender, 15 to 20 minutes. Add turnip greens and chopped stir-fry mix and simmer for 5 to 10 more minutes. Season with freshly ground pepper and cayenne pepper, to taste.
From Jason, Eatwell’s “Red” Truck Driver