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:

Quickview
172k Calories
7g Protein
9g Total Fat
16g Carbs
58% Health Score
Limit These
Calories
172k
9%

Fat
9g
15%

  Saturated Fat
3g
19%

Carbohydrates
16g
6%

  Sugar
6g
8%

Cholesterol
11mg
4%

Sodium
466mg
20%

Get Enough Of These
Protein
7g
15%

Vitamin K
96µg
92%

Vitamin A
4296IU
86%

Vitamin C
54mg
66%

Manganese
0.59mg
29%

Copper
0.51mg
26%

Folate
97µg
24%

Calcium
242mg
24%

Phosphorus
208mg
21%

Fiber
4g
18%

Magnesium
65mg
17%

Vitamin B6
0.3mg
15%

Potassium
484mg
14%

Vitamin B1
0.14mg
10%

Iron
1mg
10%

Zinc
1mg
9%

Vitamin E
1mg
9%

Selenium
5µg
8%

Vitamin B2
0.13mg
8%

Vitamin B5
0.59mg
6%

Vitamin B3
0.97mg
5%

Vitamin B12
0.12µg
2%

covered percent of daily need
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Food Trivia

Death row inmates in Texas don't get to pick their last meal.

Food Joke

Jack goes to the doctor and says "Doc I'm having trouble getting my penis erect, can you help me?" After a complete examination the doctor tells Jack, "Well the problem is that the muscles around the base of your penis are damaged. There's really nothing I can do for you unless you're willing to try an experimental treatment." Jack asks sadly, "And that would be?" "Well," the Doctor explains, "What we would do is take the muscles from the trunk of a baby elephant and implant them in your penis." Jack thinks about it silently then says, "Well the thought of going through life without ever having sex again is too much, let's go for it." Jack went under the knife, and, after a period of recovery and healing, returned to the Doc for his blessing. Following the examination, the Doc pronounced Jack "healed and ready for action". Eager to use his experimentally enhanced equipment, Jack planned a romantic evening for his girlfriend and took her to one of the nicest restaurants in town, anticipating a happy conclusion to the evening. In the middle of dinner he felt a stirring between his legs that continued to the point of being painful. To release the pressure, Jack placed his napkin on his lap and unzipped his fly. His penis immediately sprung from his pants, flipped the napkin on the floor, went to the top of the table, grabbed a bread roll and then returned to his pants! His girlfriend was stunned at first but then, imagining the possibilities, said with a sly smile and a gleam in her eye, "That was incredible! Can you do it again?" Jack groaned, "Probably, but I don't think I can fit another roll in my ass."

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