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Cream of turnip leaves and almonds

by Ada Parisi
5 min read
Crema di foglie di rapa e mandorle: ricetta leggera, facile e di riciclo

Cream of turnip leaves and almonds. You like turnips, Red or white, and radishes? And what do you do with the leaves, It's not that you throw? If until now by chance (and I hope not) you throw, from today won't do it anymore because I come to explain that with those pretty leaves you can prepare a vegetable cream lightweight but rich in anti oxidants, precious trace elements and vitamins.

That the cream of turnip leaves and almonds face is well established, but the great thing is that this cream of waste leaves '’ It is also very good, especially if embellished with a dollop of sour cream or cheese (avoid it if you want to prepare a dish vegan) and a nice sprinkling of sliced almonds. Accompany with toasted bread and you have a hot supper, light and comforting. Recycled people, recycled! And do not forget to have a look at all my RECIPES WITH RAPE, both red and white. Turnips are a vegetable with very few calories and definitely underestimated in Italy. But I believe that faced with a tasty RAPE AND RED RICE gorgonzola, For example,, cederebbero even those who turnips they never wanted to taste. Have a good day!

Crema di foglie di rapa e mandorle: ricetta leggera, facile e di riciclo


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


the leaves of one or two bunches of red and/or white turnips or radishes
300 grams of potatoes
half a small carrot
half a small onion
salt and pepper, to taste
extra virgin olive oil, to taste
light vegetable broth, to taste
100 grams of soft cheese or sour cream very dense
40 grams of almond slivers, lightly toasted


Wash the leaves of turnips, then remove them from the stalks and chop them coarsely. Finely chop one onion and carrot and FRY in a pan with a drizzle of extra virgin olive oil. Wash the potato, Peel it and it diced. Merge it to the Pan and Brown. Add the leaves of kale and vegetable broth as required, not too if you want a very thick soup. Season with salt, pepper and Cook 20 minutes.

Once the leaves are cooked, blend the soup until creamy smooth and velvety.

Serve the leaves of turnips and hot almond cream, garnishing it with a dollop of sour cream or cheese, a few drops of extra virgin olive oil and a little toasted almonds. Accompany with crusty bread and a hearty appetite!

MATCHING: In this dish, the bitter taste of the cream of turnip leaves is reinforced by toasted almonds. We suggest a Soave DOC Cantine Montresor: delicate fragrance, dry taste and aftertaste of almond, that invokes the main note of this recipe.

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