turnips and greens with cashew cream sauce
Turnips and greens with cashew cream sauce might be just the side dish you are searching for. For 93 cents per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 172 calories, 8g of protein, and 9g of fat each. This recipe is liked by 9 foodies and cooks. A mixture of white pepper, dijon mustard, nutmeg, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Healthy Seasonal Recipes. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is outstanding. Similar recipes include Creamed Turnips With Their Greens, Bean Bake with Greens and Turnips, and Orecchiette With Baby Turnips And Their Greens.
Servings: 6
Preparation duration: 20 minutes
Ingredients:
½ cup raw cashew pieces
2 teaspoons Dijon mustard
2 cloves garlic, smashed and peeled
pinch nutmeg
2 teaspoons olive oil
2/3 cup freshly shredded Pecorino, omit for vegan option
½ teaspoon salt
4 cups chopped turnip greens (substitute mustard greens or baby kale if unavailable)
2 pounds turnips, peeled and cut into 1-inch chunks
1 ½ cup water, divided
¼ teaspoon white pepper
Equipment:
blender
frying pan
tongs
Cooking instruction summary:
Place 1 cup water, cashew pieces, mustard, salt, pepper and nutmeg in a blender. Swirl oil in a large skillet over medium heat add garlic, and cook, turning garlic in the hot oil occasionally, until golden brown and fragrant. Transfer the garlic from the skillet to the blender with tongs. Puree the cashew mixture until completely sooth, scraping sides once or twice, 1 to 2 minutes. Add the turnips to the garlic oil, increase heat to medium-high and cook, stirring once or twice until the turnips are browned in spots, about 3 minutes. Add the remaining cup water, cover and cook, stirring occasionally until the turnips are tender, 10 to 12 minutes. Remove lid from the skillet and pour the cashew cream into the turnips. Stir to coat. Bring to a simmer, add greens, and cook, stirring until they are wilted and the sauce is thick, 2 to 4 minutes. Remove from the heat and stir in 1/3 cup Pecorino, if using. Top with the remaining 1/3 cup cheese if using.
Step by step:
1. Place 1 cup water, cashew pieces, mustard, salt, pepper and nutmeg in a blender.
2. Swirl oil in a large skillet over medium heat add garlic, and cook, turning garlic in the hot oil occasionally, until golden brown and fragrant.
3. Transfer the garlic from the skillet to the blender with tongs. Puree the cashew mixture until completely sooth, scraping sides once or twice, 1 to 2 minutes.
4. Add the turnips to the garlic oil, increase heat to medium-high and cook, stirring once or twice until the turnips are browned in spots, about 3 minutes.
5. Add the remaining cup water, cover and cook, stirring occasionally until the turnips are tender, 10 to 12 minutes.
6. Remove lid from the skillet and pour the cashew cream into the turnips. Stir to coat. Bring to a simmer, add greens, and cook, stirring until they are wilted and the sauce is thick, 2 to 4 minutes.
7. Remove from the heat and stir in 1/3 cup Pecorino, if using. Top with the remaining 1/3 cup cheese if using.
Nutrition Information:
covered percent of daily need
