Cream of turnip and celery with stewed cabbage

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

for garnish

  • 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.

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8 comments

Sonia January 8, 2014 at 18:21

Hi Ada, What a nice soothing dish! you steal a portion and happy new year!

Reply
Sicilians creative in the kitchen January 8, 2014 at 18:25

Hello Sonia! And’ true, It's just comforting! Especially in the evening when we are tired and we need some’ of warmth! Happy new year sweetie!

Reply
Simona 7 January 2014 at 08:20

Fabulous this cream of turnip Ada!!!!!!! And cabbage stew with raisins and pine nuts is stradeliziosa!!!!!:)
A big kiss my dear! Happy new year!!!!!

Reply
Sicilians creative in the kitchen 7 January 2014 at 11:19

Hello Simona! I knew you'd appreciate the pine nuts and raisins! Happy new year to you!

Reply
Vanamonde 7 January 2014 at 02:38

Thanks for the recipe, It looks great!
But where do I find the recipe of “spaghetti with cream of turnip greens and ham” you cite? My search has been unsuccessful.

Reply
Sicilians creative in the kitchen 7 January 2014 at 11:18

Hello and welcome! You're right, I was nasty, the recipe does not find it because it's not out yet: next week comes! I hope you like, ADA

Reply
Maurizia Ale Recipes White shaft January 6, 2014 at 23:19

…… but you know I'm just turnips in the fridge for a recipe…. . You're right, that's yummy! You are riuecita to take the very best, I will try to make a simple rice or a velvety ….. We see!
Bye
Maurizia

Reply
Sicilians creative in the kitchen 7 January 2014 at 11:20

Hi Maurizia, and then if you have proof! The cream of turnip by the way is very good even for a risotto or pasta! A hug, ADA

Reply

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