Creamy Curried Turnip and Radish Soup

I have been a member of a CSA for a number of years and I have to admit that I'm always a little uncertain how to use the number of turnips and radishes that you receive. I like to eat them raw but I don't really need to have too many before I am completely satisfied for the season. I love using the greens in green gumbo. With this recipe, I think I have found a favorite way to use them up. I'm making a big batch now and freezing it in individual portions to take to work.

3 T butter
1 onion, diced
4 cloves garlic, minced
4 c turmips, peeled and quartered
1 c radishes, quartered
2 sweet potatoes, peeled and cut into similarly sized pieces as the turnips
3 white potatoes, scrubbed and not peeled unless skin is thick
8 c chicken or veggie stock
1 bay leaf
1/2 c fat free half and half
3 T Worcestershire sauce
1 1/2  T curry powder
1 T brown sugar
1 t smoked paprika
1/8 t cayenne pepper
1 t salt
1 t pepper 

Melt butter in Dutch oven and cook onions, garlic, turnips, and radishes over medium heat. Add potatoes, stock, and bay leaf and bring to a boil. Turn down to simmer until vegetables are tender. Remove bay leaf. Using an immersion blender process the veg into a creamy consistency. Add half and half, curry powder, paprika, cayenne pepper, Worcestershire sauce, brown sugar, salt and pepper and cook for 5-10 minutes more over low heat.

Serve with crusty bread.

Pickled Radishes

Our CSA provides a few recipes each week and this is one of them. If your kids eat pickles, then they may chomp these up in no time. I also pickled the turnips. Yummy!

Pickled Radishes and/or Turnips (adapted from davidlebovitz.com)

1 bunch radishes
1 cup water
1 cup white vinegar
2 teaspoons sea salt
2 teaspoons sugar or honey
1/2 teaspoon crushed peppercorns
1 to 2 cloves garlic, peeled (or use the equivalent amount of green garlic)
optional: 1 chile pepper, split lengthwise
1. Trim off the leaves and ends and slice thickly (as shown.)
2. In a non-reactive saucepan, bring the water, vinegar, salt, and sugar or honey to a boil, until the sugar and salt are dissolved. Remove from heat and add the peppercorns, garlic and chile, if using.
3. Pack the radishes in a clean pint-sized jar, and pour the hot liquid over them, adding the garlic and chile into the jar as well.
4. Cover and let cool to room temperature, then refrigerate.
Storage: The radishes will be ready to eat after 24 hours. During storage, the liquid will turn a nice rosy color and flavors – such as garlic and hot peppers – will get stronger. The radishes can be kept in the refrigerator for up to one month.