This recipe was found on the Culinary Hill website, and it was shared by Meggan Hill, Executive chef and head of the Culinary Hill Test Kitchen.
Prep time: 15 minutes
Cook time: 45 minutes
3 Tablespoons Olive Oil
1 Turnip (peeled and julienned)
2 Carrots (peeled and julienned)
1 large Onion (sliced)
2 ribs Celery (sliced)
4 cups Beef Broth (Chicken or vegetable broth can also be used)
4-4 1/2 cups shredded Green Cabbage
1 Green Apple (peeled, cored, and diced)
2 Bay Leaves
1 Tablespoon Dill Pickle juice (or Lemon juice)
1 teaspoon Fresh Dill (chopped, plus more for garnish)
Salt and freshly ground Black Pepper (to taste)
Sour Cream (to use as garnish for serving, optional)
1. In a large stock pot or Dutch oven, heat the oil over medium-high heat until shimmering.
2. Add turnip, carrot, onion, and celery, and cook until softened, about 10 minutes.
3. Add broth, cabbage, apple, bay leaves, and 1 teaspoon dill. Bring to a boil.
4. Cover and reduce heat; simmer until vegetables are tender, about 30 to 40 minutes.
5. Remove bay leaves and stir in pickle or lemon juice. Season to taste with salt and pepper. (Meggan likes 1 teaspoon salt and 1/2 teaspoon pepper.)
6. Garnish with sour cream and more fresh dill if desired.
Greetings to each of you, We've arrived at week 16, our final CSA share of the season. Thank you for your loyalty and support...