savory

Potato Chowder with Hakurei Turnips

December 20, 2024 By Courtney West 1 Comment

This potato chowder with Hakurei turnips is cozy, comforting, and packed with flavor! Onion, leek, garlic, and herbs create an aromatic flavor base while jalapeños lend subtle spice. Chunks of potato and turnip are simmered until tender then finished off with a drizzle of cream. Enjoy this vegetarian chowder as-is or garnish it with shredded cheddar and sliced scallions.

I decided to give the traditional potato chowder a flavorful and more plant-forward update with this cozy recipe! Onion, leek, jalapeno, garlic, and herbs create an aromatic base for the potatoes and turnips. Heavy cream (or plant-based cream!) is stirred in at the end to lend creaminess. I typically cook in smaller batches to eliminate food waste so this chowder makes 2-4 servings. You can easily double the recipe and make it in a bigger pot/Dutch oven if you like!

Why You’ll Like This Potato Chowder

It’s super cozy and packed with vegetables and aromatics.
It’s gluten free, vegetarian, and can be made vegan with one easy swap.
It tastes sort of like a loaded baked potato but with way more plants and a better balance of flavors.
It comes together in 35 minutes or less.
It’s the perfect companion to a grilled cheese sandwich.

Grab These Ingredients

Veggies/Herbs:

Yellow Onion — this is my go-to onion when I’m building flavor in a recipe because they have a nice sweetness to balance the pungency. You’ll a medium-sized one for this recipe.
Leek — since we’re using aromatics in this chowder to build flavor, we’re using an onion AND a leek. The leek adds a delicate onion flavor and subtle sweetness.
Jalapeños — these add a lovely spiciness to the chowder. Use 1 pepper and remove all of the veins/seeds for a mild version. Use two peppers and remove most (but not all) of the seeds and veins for a medium version. Use two peppers and leave all of the veins/seeds in for the spiciest version!
Garlic — adds flavor to the chowder. I used two cloves but you can adjust the amount based on what you prefer!
Fresh Thyme Leaves and Dried Oregano — lend a lovely herbal flavor that helps to balance out all of the aromatics. I love using fresh thyme leaves here instead of dried but if you only have dried, you can use a scant 1/2 teaspoon in place of the fresh ones.
Hakurei Turnips — rather than using all potatoes in this chowder, I added a bunch of Hakurei turnips to create more veggie diversity. I love how incredibly tender they are when cooked.
Russet Potato — I love using russets here because they start to break down a little as they cook which helps thicken the chowder. Also, they’re usually the most affordable compared to other potato varieties!

Basics and Garnishes:

Vegetable Broth or Vegetable Bouillon — somehow, this ingredient didn’t make it into the photo! You can use your favorite low sodium vegetable broth here or you can use 1 vegetable bouillon cube plus 3 cups of water. I actually prefer the bouillon cube/water combo here because it doesn’t overwhelm the flavor of the aromatics.
Heavy Cream — you can’t have chowder without cream! You can easily make this chowder vegan by using a plant-based cream alternative. Trader Joe’s makes a great one that is affordable and tastes great.
Olive Oil — helps cook down the aromatics.
Sea Salt — seasons and balances flavors.
Shredded Cheddar and Scallions — these are completely optional garnishes. They give the chowder a loaded baked potato sort of vibe. If you’re vegan, use a shredded cheddar style cheese (Violife is my go-to!).

What are Hakurei Turnips?

You’ve probably seen these humble little turnips in the store! Hakurei turnips are small white turnips with a delightfully sweet flavor and a more tender, juicy texture compared to their larger counterparts. They are frequently sold in the States under the names “salad turnips”, “baby turnips”, or “Japanese turnips”. Depending on where you live, they are most commonly available during fall, winter, and spring. You can find them at farmers markets, well-stocked grocery stores, and Asian supermarkets.

Key Steps to Making this Potato Chowder

PREP THE VEGGIES. While your pot heats up, you’ll do all of the chopping for the onion, leek, jalapeños, garlic, thyme, potato, and turnips. This will streamline everything once you start the cooking process.

SAUTE THE AROMATICS. Before we add the turnips and potatoes, we’re building flavor with our aromatics (onion, leek, jalapeño, garlic, thyme, and oregano). The onions and leeks are cooked first until they soften, then the jalapeño is added. Once it softens, the garlic, thyme, and oregano are added. These are cooked for about 2 more minutes before the potatoes and turnips are stirred in.

ADD THE STOCK AND SIMMER. After you stir in the potatoes and turnips, you’ll pour in the stock or bouillon/water. Allow everything to come to a simmer. Simmer for 12-15 minutes or until the potatoes and turnips are fork tender.

ADD THE CREAM. Once the potatoes and turnips are tender, turn off the heat then stir in the cream. Serve your chowder as-is or sprinkle some shredded cheddar and sliced scallions on top. You can also serve your favorite bread alongside the chowder if you like.

Notes on Substitutions

Make it Vegan — substitute plant-based cream for the heavy cream.
Can’t find Hakurei turnips? — you can either use another russet potato in their place or use 1-2 standard larger turnips.
Jalapeños — you can use 1 large poblano pepper instead. If you don’t want any spice at all, simply leave them out.
Fresh Thyme — you can use dried thyme in place of the fresh thyme. You’ll need a scant 1/2 teaspoon of dried thyme leaves.
Garlic — if you don’t have fresh garlic but have garlic powder, you can use 1/4 teaspoon in place of the 2 cloves called for in the recipe.

Looking for other cozy soups to enjoy this winter? Try this winter minestrone with collards, sweet potatoes, and fennel or this celeriac and fennel potato soup with smoky shiitakes. If you’d like to browse all of the soup recipes in the archives, head here!

Potato Chowder with Hakurei Turnips

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Author: Courtney West
Total Time: 35 minutes
Yield: 2-4 servings
Diet: Gluten Free

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Ingredients

1 medium yellow onion
1 leek
1–2 jalapeño peppers
2 cloves garlic
1 teaspoon fresh thyme leaves
1 bunch Hakurei turnips
1 large russet potato
2 tablespoons olive oil
salt, to taste
1/2 teaspoon dried oregano
3 cups low sodium vegetable broth, or 1 vegetable bouillon cube + 3 cups of water
1 cup heavy cream
optional for serving: shredded cheddar cheese, sliced scallions, bread

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Instructions

Prep the veggies while you heat a Dutch oven over medium heat. Dice the onion. Trim away the dark green tops and root end of the leek and discard/compost/save for stock. Cut the leek in half lengthwise, then cut each of those halves in half again. Thinly slice then place in a colander and rinse well. Set aside to drain. Finely chop the jalapeño. If you want it mild, remove the veins/seeds before chopping. Mince the garlic and chop the thyme leaves. Peel the potato and dice it. Remove the greens from turnips and chop them into pieces of similar size to the potatoes.

Add oil to the Dutch oven. Once shimmering, add the onion and leek. Season with a pinch of salt. Cook, stirring every minute or so, until the veggies have softened and the onion is translucent (about 3-5 minutes). Add the jalapeño and cook until softened and the onions/leeks are starting to get a bit of color (about 3-4 minutes). Stir in the garlic, thyme, and dried oregano. Cook, stirring constantly, for 2 minutes. Stir in the potatoes and turnips then add the broth (or alternately, the water and bouillon cube). Season with a hefty pinch of salt. Allow the broth to come to a simmer. Simmer for 12-15 minutes or until the potatoes and turnips are fork-tender.

Turn off the heat, then stir in 1 cup of cream. Serve warm garnished with shredded cheddar and sliced scallions if you like.

Store leftovers in an airtight container in the fridge and enjoy within 5 days.

Notes

You can easily make this vegan by swapping a plant-based cream for the heavy cream. Trader Joe’s makes a great affordable option!
For a mild spice level, use 1 jalapeño and remove all of the veins and seeds. For a medium spice level, use 2 jalapeños but leave in some of the veins/seeds. For a very spicy version, use 2 jalapeños and do not remove any of the veins/seeds.
Hakurei turnips are sometimes sold as “salad turnips” or “Japanese turnips” at grocery stores.

Prep Time: 10 minutes
Cook Time: 25 minutes

Cauliflower Tacos with Pickled Jalapeno Chimichurri

December 13, 2024 By Courtney West 3 Comments

These cauliflower tacos with pickled jalapeno chimichurri are entirely plant-based and ready in under 30 minutes! Smoky roasted cauliflower is paired with a tangy and vibrant pickled jalapeno chimichurri for a super flavorful vegan taco. Massaged cabbage adds a bit of crunch while sliced avocado lends a creamy element. Enjoy these roasted cauliflower tacos for meatless Monday, Veganuary, and beyond!

I’ve had the idea for these tacos rambling around in my brain for some time. I crossed my fingers as I headed to the farmers market this past weekend hoping to find at least a couple of the ingredients. Luckily, I scored this gorgeous head of purple cauliflower and a smallish head of cabbage perfect for this recipe. The cauliflower is roasted until tender and paired with some limey massaged cabbage, sliced avocado, and a tangy pickled jalapeno chimichurri for a super flavorful vegan taco. The best part is that everything is ready in less than 30 minutes!

Why You’ll Love this Cauliflower Taco Recipe

They’re ready in 30 minutes or less!
They’re completely vegan making them perfect for meatless Monday, Veganuary, and beyond!
Depending on your tortilla choice, these tacos are also gluten free.
They’re comforting and vibrant, the perfect combination for the colder and darker months of the year.

Grab these Ingredients

Cauliflower – you’ll need 1 large head of cauliflower, whatever color you like! If all you can find are smallish heads, grab two.
Olive Oil – we’ll be using this to roast the cauliflower as well as in the chimichurri. You’ll need a little over 1/4 cup total.
Chili powder, Smoked Paprika, and Garlic Powder – these spices lend flavor to the roasted cauliflower, giving it a smoky vibe.
Salt– seasons every component of the tacos from the cauliflower to the cabbage to the chimichurri.
Cilantro and Parsley – these form the bulk of the chimichurri, giving it the characteristic green color and fresh, vibrant flavor. If you think cilantro tastes like soap, feel free to use all parsley!
Pickled Jalapenos – these, along with some of their brine, give the chimichurri a tangy and somewhat spicy flavor. If you like things mild, make sure to look for the “tamed” pickled jalapenos that have most of the seeds removed.
Maple Syrup – just a touch in both the chimichurri and the cabbage helps to balance the tangy flavors.
Cabbage – we’re making a quick and dirty slaw by massaging shredded cabbage with some lime juice, salt, and a touch of maple syrup.
Lime – adds tangy flavor to the cabbage. Fresh is best!
Avocado – thinly sliced avocado adds a creamy element to the tacos.
Tortillas – smaller tortillas (sometimes called “street taco tortillas” or “mini tortillas”) work best here. The choice of corn or flour is entirely up to you!

How to Make Cauliflower Tacos

These tacos have three main components: roasted cauliflower, pickled jalapeno chimichurri, and massaged cabbage, You’ll start with the cauliflower because as it roasts in the oven, you’ll be able to tackle all of the remaining tasks. Cut the cauliflower into bite-sized florets. Toss them with some olive oil and the spices then spread them out an a large baking sheet so they aren’t overlapping. Roast until tender and beginning to caramelize.

While the cauliflower roasts, make the chimichurri. Add the parsley, cilantro, and pickled jalapenos to a food processor. Pulse until finely chopped, then add some of the pickle brine, olive oil, and a touch of maple syrup. Process until emulsified. Don’t have a food processor? You can use an immersion blender instead.

Add the shredded cabbage to a bowl along with a pinch of salt, lime juice, and a little drizzle of maple syrup. Massage with your hands until softened but still a bit crunchy, about 30-60 seconds. Taste and add more lime juice for acidity or salt to season.

Right before you’re ready to serve your tacos, warm up your tortillas and thinly slice the avocado. Tortillas can be warmed up in a skillet set over medium heat for about 20-30 seconds per side. Keep tortillas warm by wrapping them in a clean kitchen towel.

Tips for Making These Tacos More Filling

Add a can of drained and rinsed chickpeas to the cauliflower for roasting. If you do this, increase the olive oil to 2 tablespoons and each spice by about 1/4 teaspoon. Since this bulks up the filling, you’ll most likely have leftovers. Serve them atop salads or rice bowls or make a quesadilla.
Serve your favorite rice and beans alongside these roasted cauliflower tacos. Try these black beans and rice with roasted poblanos and garlic from The First Mess. Or, cook your favorite white rice and fold in some chopped cilantro and lime juice and serve it with Siete Foods’ Vegan Charro Beans.

Recipe FAQs and Substitutions

I think cilantro tastes like soap…can I use something else in the chimichurri? Yes! You can double up the parsley and add a little lemon or lime zest.

Do I need to use purple cauliflower? No, you can use any color cauliflower you prefer! They all have a similar taste.

I don’t have a food processor. Is there something else I can use instead? Yes, you can use an immersion blender or a regular blender. If you’re using an immersion blender, put your ingredients in a tall jar/vessel for easier blending. If you’re using a regular blender, you’ll most likely have to scrape down the sides a bit more than with a food processor.

Looking for more ways to enjoy cauliflower this winter? Try this roasted cauliflower with meyer lemon caper salsa or this lemongrass and ginger cauliflower soup!