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Before random root season is over, I have a new veggie side dish to share with you: Turnips and greens with Cashew Cream Sauce. It’s naturally gluten-free and low carb. To make it vegan just skip adding in the Pecorino at the end. It’s a creamy yet healthy vegetable recipe to share on Easter or with a simple weeknight meal.Turnips and greens with Cashew Cream- a one pot side-dish. It's naturally gluten-free, low carb and has a vegan option.  #vegan #lowcarb #keto #turnips #healthysidedish

 

Part of the problem with writing blog posts (at least) twice a week for the last 8 plus years is that I’m pretty sure I repeat myself. Like I was about to tell about random root season.

But then I’m like, wait, have we talked about random root season? I cannot remember.

Then I google it.

Um, yes I mentioned it in March of 2011 when I originally posted these sweet potatoes and in 2016 with these winter CSA recipes.

Facepalm.

I need to get out more.

Turnips and greens with Cashew Cream- a one pot side-dish. It's naturally gluten-free, low carb and has a vegan option.  #vegan #lowcarb #keto #turnips #healthysidedish #easter

I think about this a lot, about if I sound like I may be having a lot of senior moments. Because I really may be. {Kidding.} {Kinda.}

But also I worry that I am allowing myself to be repetitive in my recipe ideas. That’s why being able to google oneself to make sure our senility is relatively disguised is so important. And why reading cookbooks and cooking magazines and eating out at awesome restaurants is so important to keep the creative juices flowing.

Turnips and greens with Cashew Cream- a one pot side-dish. It's naturally gluten-free, low carb and has a vegan option.  #vegan #lowcarb #keto #turnips #healthysidedish #easter

Anywhoo, this is a round-about way of getting to the point which is, I was inspired to make these turnips and greens in cashew cream because I had seen a lovely creamed turnips and greens recipe in the November/December issue of EatingWell. Mind you this was their holiday issue, and it was full of so many delicious recipes I had to stop myself from dog-earing the entire magazine. But it was those turnips that really stuck with me the most. So here on the blog, I was inspired to do something similar. I didn’t want to copy the recipe here, since what’s the fun in that?

How to make Turnips and Greens with Cashew Cream Sauce

    1. I sizzled a smashed peeled clove of garlic in oil. This takes away the raw bite of garlic, and flavors the oil, but allows you to control how much browning the garlic gets. Plus- bonus: no chopping garlic.
    2. Then make cashew cream sauce. This is a technique I learned in culinary school. We had a vegan chef, and he taught us all sorts of cool tricks like this. Oops I’ve already told you that story. Thanks google. Anyway, cashew cream is made from raw cashews blended with water until they are completely smooth. It is a great stand in for heavy cream. The trick is to scrape down the sides of the blender a few times to ensure the smoothest results. Don’t be surprised if it takes a couple minutes to make the texture like that of heavy cream. I have a Vitamix, so it takes about a minute. But with a regular blender it can take two or more minutes. For this recipe, I added the above mentioned garlic clove, plus Dijon, nutmeg, white pepper and salt to really boost up the flavor.
    3. The turnips need to be peeled and cut into pieces. I cut them into 1-inch bite sized chunks. Add them to the garlic oil, and let them brown a bit. Then add in water and cover to let them soften and steam. Test them to see if they’re done by poking them with a fork.
    4. Last the cream sauce and greens go in at the end of the cooking time. You’ll be surprised by how thick the cashew sauce gets! It’s quite lovely. If you can’t find turnips with the greens attached, don’t worry. At this time of year it is hard to find turnip greens- since they don’t store well. So you can sub in baby kale or mustard greens (which are spicy.)
    5. I added freshly grated Pecorino cheese on top of this. I’m realizing that this makes this recipe not vegan. But I am also realziing that it makes this recipe freaking delicious. Sooo, that’s why I used it. If you’re vegan- totally skip it!- You can also add a couple big pinches of nutritional yeast to the blender to make it cheesier tasting.

Serve these turnips and greens with cashew cream sauce with simply prepared pork or fish casserole or honey mustard chicken.

Turnips and greens with Cashew Cream- a one pot side-dish. It's naturally gluten-free, low carb and has a vegan option.  #vegan #lowcarb #keto #turnips #healthysidedish #easterQuestions:

How do you find inspiration?

Bloggers: do you ever google to check if you’ve said something before?

Have you made cashew cream before?

Thanks so much for reading. If you make this recipe (or any other on this site) please come back and give it a rating on the recipe widget below. Thanks in advance!

Happy Cooking!

~Katie

turnips and greens with cashew cream sauce
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Prep Time: 20 minutes

Total Time: 20 minutes

Category: side dish

Cuisine: American

Yield: 6

Serving Size: 3/4 cup

Calories per serving: 185

Carbs per serving: 10

Protein per serving: 8

Fiber per serving: 3

turnips and greens with cashew cream sauce

Turnips and greens in cashew cream sauce. Can be made vegan by omitting the Pecorino cheese. Naturally gluten-free and primal.

Ingredients

  • 1 ½ cup water, divided
  • ½ cup raw cashew pieces
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon white pepper
  • pinch nutmeg
  • 2 teaspoons olive oil
  • 2 cloves garlic, smashed and peeled
  • 2 pounds turnips, peeled and cut into 1-inch chunks
  • 4 cups chopped turnip greens (substitute mustard greens or baby kale if unavailable)
  • 2/3 cup freshly shredded Pecorino, omit for vegan option

Instructions

  1. Place 1 cup water, cashew pieces, mustard, salt, pepper and nutmeg in a blender.
  2. Swirl oil in a large skillet over medium heat add garlic, and cook, turning garlic in the hot oil occasionally, until golden brown and fragrant. Transfer the garlic from the skillet to the blender with tongs. Puree the cashew mixture until completely sooth, scraping sides once or twice, 1 to 2 minutes.
  3. Add the turnips to the garlic oil, increase heat to medium-high and cook, stirring once or twice until the turnips are browned in spots, about 3 minutes. Add the remaining ½ cup water, cover and cook, stirring occasionally until the turnips are tender, 10 to 12 minutes.
  4. Remove lid from the skillet and pour the cashew cream into the turnips. Stir to coat. Bring to a simmer, add greens, and cook, stirring until they are wilted and the sauce is thick, 2 to 4 minutes. Remove from the heat and stir in 1/3 cup Pecorino, if using. Top with the remaining 1/3 cup cheese if using.
https://www.healthyseasonalrecipes.com/turnips-and-greens-with-cashew-cream-sauce/

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