Turnips do not know anything. I've heard this many times, but that's not true at all. To me the white turnips are raving about, I find them versatile perhaps because they do not have a taste, and creamy puree are made can also replace the cream. If you liked the spaghetti with cream of turnip greens and ham, I think you'll like it even this cream of turnip and celery, enriched by the leaves of turnips and a little’ stewed cabbage with raisins and pine nuts, Alla siciliana. A light meal, vegetarian, tasty. Serve with lightly buttered croutons.
Ingredients for 4 people:
- 3 turnips
- a large potato or two small
- one shallot
- 3 sticks of celery
- 4 Tablespoons extra virgin olive oil
- 20 grams of butter
- salt and pepper
- 1 liter of vegetable broth made with a carrot, half a stalk of celery and onion
- 4 tablespoons cream
- 40 grams of shredded PDO parmigiano reggiano
- the leaves of turnips
- 100 grams of cabbage
- a handful of raisins and pine nuts
- 2 Tablespoons extra virgin olive oil
- salt and pepper
- a bit of spring onion or scallions
Wash and peel the turnips and potatoes, clean from the wires and wash the celery stalks, coarsely chop the shallot. Cut into pieces the turnips, potato and celery. Put oil and butter in a saucepan, then add the shallots, turnips and celery and FRY all vegetables until it becomes lightly browned. Add the vegetable stock, season with salt, pepper and cook over high heat until the vegetables will not hold. Once cooked, blend everything to the mixer and, If necessary put the cream on the fire to make it narrow down until you reach the desired consistency. Add the cream and parmesan and keep warm.
Wash and finely chop the leaves of turnips, the cabbage and scallions. Put the shallots in a pan with oil and let it wither, then add the vegetables, the pine nuts and raisins and sauté vegetables until wilted, then cook covered over high heat, adding if necessary a little’ vegetable broth until they are well browned. Season with salt and pepper.
Serve the creamed turnips and celery putting at the Centre of the plate a dollop of stewed vegetables and accompanied with lightly buttered croutons.