Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, turnip & maple potage (vegan). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Turnip & maple potage (vegan) is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Turnip & maple potage (vegan) is something which I’ve loved my entire life. They are fine and they look fantastic.
Find Deals on Hakurei Turnip Seeds in Gardening Tools on Amazon. The turnip or white turnip (Brassica rapa subsp. rapa) is a root vegetable commonly grown in temperate climates worldwide for its white, fleshy taproot. The word turnip is a compound of turn as in turned/rounded on a lathe and neep, derived from Latin napus, the word for the plant. Finally, the underestimated and neglected turnip takes the stage.
To get started with this particular recipe, we must prepare a few ingredients. You can have turnip & maple potage (vegan) using 8 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Turnip & maple potage (vegan):
- Take 6 cups turnip, peeled and cut in small cubes
- Get 1 medium shallot, minced
- Prepare 2 liter water
- Get 1/2 cup maple syrup
- Prepare 2 tablespoon avocado oil or any neutral vegetable oil
- Prepare 1/4 teaspoon dry sage
- Get to taste fresh ground black pepper
- Get 1 cup unsweetened almond or cashew milk (I've used almond)
People often group this popular European staple food with root vegetables, such as potato and beetroot. Turnips are among the oldest and hardiest vegetables. They grew wild in Siberia when dinosaurs roamed the earth and got an early reputation as a food for poor people and farm animals. Turnips (Brassicarapa) are a root vegetable and member of the cruciferous family, along with other vegetables like bok choy, Brussels sprouts, and kale.
Instructions to make Turnip & maple potage (vegan):
- In an extra large pot, heat up the oil at medium high heat.
- Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Lower heat if necessary.
- Add the turnip cubes and cook for two minutes or so, as above.
- Add the water and bring to boil.
- Reduce heat, add the maple syrup, the sage, fresh ground black pepper and stirr well.
- Cover and let simer for one hour.
- Put aside (or outside 😜) and let cool down.
- Once it's cooler, use a hand mixer, blender or food processor to make purée.
- Add the nut milk and mix well. You may add more or less milk to get consistency desired. (I personnaly prefer thick potage)
- Taste and adjust seasonning if needed.
- If not freezing some, put back in pot and reheat.
- Serve hot and enjoy!
They grew wild in Siberia when dinosaurs roamed the earth and got an early reputation as a food for poor people and farm animals. Turnips (Brassicarapa) are a root vegetable and member of the cruciferous family, along with other vegetables like bok choy, Brussels sprouts, and kale. They're one of the world's most important. Tokyo turnips also known as white turnips, are small, tender, and bitter-sweet, making them perfect as a raw addition to a green salad. The unassuming turnip is a healthy powerhouse!
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