TURNIP-velouté WITH APPLE AND CELERY

Hey sweetypies,
First and foremost, let me just say, someone who does not eat meat does eat but fish is NOT a vegetarian but and PESCOTARIËR!!

Then some more info before we have to start the next recipe. This time about turnips!!

Turnips are the cousins ​​of radishes, a good turnip has a nice white color and a bright purple collar. It is heavy and sturdy. Please do not use a large specimens. Note that the skin is smooth. Lat definitely older turnips are spongy because they can be!
How do you keep them?
These vegetables keep your best in a dark, cool room or in the Grent drawer of the refrigerator, between 10 and 12 ° C. They can be up to 1-2 weeks of storage because gradually the turnip indeed softer, hollow and fibrous. The leaves (the praise so) are much more vulnerable and keep at most 4 to 5 days.
How can you prepare?
Peel or brstel them clean in clear water. You can eat them raw rapped in a salad. A good combination with eg carrot and celeriac. You can also steaming, baking, frying or cooking. Traditionally caramelized turnips in butter, as an accompaniment to meats such as in a stew. Ie they absorb the fat.
You can also make a delicious puree (eg third rape, third potato and third green cabbage).

Also mega-nice in combination with carrots, leeks and beans in eg a vegetable stew and that sounds to me, in any case, much better in the ears ;-)
They are also delicious filled with risotto and mushrooms. Try them once in a sweet version, in a pie or simmered to puree with sugar and cinnamon.
And finally don't throw away the green foliage ! You can handle it like spinach or use as a base for savory soups.
Experiment on, dears!

And now, my dear, as promised:
THE RECIPES!!



Here is the first one :

TURNIP-velouté WITH APPLE AND CELERY
(for 6 pers., preparation: + - 40 min)

 

 

 

 

 

 

 

 

You need
- 20 gr. butter
- 6 turnips
- 3 potatoes
- 1 stalk celery white
- 1/2 green apple
- 200 ml. fresh cream
- 2 tbsp. honey
- Lemon-thyme
- 1 tsp. curry powder
- White pepper & salt

Preparation:

Wash the vegetables and half apple, clean them and cut them into cubes. Cook them in the melted butter. Cover with water and bring to the boil. Put a lid on the pot, reduce heat and let simmer for 20 minutes. As the vegetables are tender add the cream and honey. Season with white pepper and salt. Mix until the mixture is smooth. Finish the velouté with a sprig of lemon-thyme and curry powder.


For a delicious meal-soup spoon the velouté in soup plates. Put in them a slice of goat cheese and set briefly in the oven. MJAMMIE!

Eat them,
The Veggi Lady
Check out my other blog!