Turnip & maple potage (vegan)
Turnip & maple potage (vegan)

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Alright, don’t linger, let’s practice this turnip & maple potage (vegan) menu with 8 materials which are undoubtedly easy to have, and we have to process them at the very least through 12 methods. You should commit a while on this, so the resulting food could be perfect.

Ingredients requirements for Turnip & maple potage (vegan):
  1. Get 6 cups for turnip, peeled and cut in small cubes
  2. Require 1 for medium shallot, minced
  3. Require 2 liter - water
  4. Take 1/2 cup of maple syrup
  5. Need 2 tablespoon - avocado oil or any neutral vegetable oil
  6. Prepare 1/4 teaspoon dry sage
  7. Give to taste for fresh ground black pepper
  8. Take 1 cup for unsweetened almond or cashew milk (I've used almond)

Turnip, Brassica rapa, is an herbaceous annual or biennial plant in the family Brassicaceae grown for its edible roots and leaves. Find turnip stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Turnip is the common name for a root vegetable, Brassica rapa var, rapa (Brassica rapa rapa).

Turnip & maple potage (vegan) instructions:
  1. In an extra large pot, heat up the oil at medium high heat.
  2. Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Lower heat if necessary.
  3. Add the turnip cubes and cook for two minutes or so, as above.
  4. Add the water and bring to boil.
  5. Reduce heat, add the maple syrup, the sage, fresh ground black pepper and stirr well.
  6. Cover and let simer for one hour.
  7. Put aside (or outside 😜) and let cool down.
  8. Once it's cooler, use a hand mixer, blender or food processor to make purée.
  9. Add the nut milk and mix well. You may add more or less milk to get consistency desired. (I personnaly prefer thick potage)
  10. Taste and adjust seasonning if needed.
  11. If not freezing some, put back in pot and reheat.
  12. Serve hot and enjoy!

This plant is grown in temperate climates worldwide for its bulbous, edible root, and the leaves also are consumed. Turnip root is a low-calorie vegetable rich in nutrients, antioxidants Turnip greens are rich in other free radical-scavenging antioxidants too, such as vitamin A, lutein, zeaxanthin. From turnepe, probably from turn + Middle English nepe, from Old English nǣp, from Latin nāpus. The component turn may be due to the round shape of the plant as though turned on a lathe, or because it must be turned and twisted to be harvested. Turnip varieties go way beyond the standard old Purple Top and white Tokyo Cross, to include surprising range of sizes, shapes, colors, flavors of both roots and leafy greens, and time.

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