lemon dill roasted turnip tacos + orca beans, jalapeno, almond
  • 1 lb turnips, peeled and diced small
  • 1 tsp olive oil
  • zest of 1 lemon
  • juice of ½ lemon
  • 1 tbl minced dill
  • 1 / 2 tsp chili powder
  • 1 cup orca or black beans, soaked overnight
  • 4 cups water
  • 1 bay leaf
  • 1 / 2 onion, chopped
  • 1 / 2 tsp cumin
  • juice of 1 lime
  • mustard greens
  • 1 jalapeno, seeded and minced
  • 1 / 4 cup crushed almond
  • corn tortillas
  1. bring beans, water, bay leaf, onion, and cumin to boil on stove in a medium pot. once boiling, reduce heat to medium-low, cover and simmer for about an hour. monitor beans to assure they are covered by water - if they need more, add.
  2. meanwhile, preheat oven to 425 degrees. in a medium whisk together the oil, lemon zest, lemon juice, dill, and chili powder. add turnips and toss to coat.
  3. on a large rimmed baking sheet lay turnips out and roast in oven 15-20 minutes, until browned.
  4. discard bay leaf from bean pot and mash beans with preferred utensil. add in the juice of 1 lime.
  5. to assemble tacos: add mashed beans, mustard greens, roasted turnips. combine jalapeno and almond and crumble atop.
  6. optionally serve with additional toppings of your taco preference.
Recipe by the perpetual season at http://www.theperpetualseason.com/roasted-turnip-tacos/