This warm, thick, delicious winter food is a bowl of Stew Recipe With Turnips and Rutabaga is just 1 hour away from being able to enjoy it. This simple dish can fascinate everyone with its excellent taste.
Recipes that are sought after by many people in winter, especially served at night will make your dining table more special. Of course, I want to use vegetables in this recipe.
What is the difference between turnips and rutabaga?
Turnips and rutabaga are root vegetables having a texture, almost similar flavor. But one is the parent or parent of the other cultivars. This type of food is also very good to consume.
In addition to having a similar texture and taste, the only rutabaga has a harder texture and the skin is not torn turnip. That can be said that in general rutabaga larger in size.
The turnip is white with a purple pattern on the body, but rutabaga is more yellow. If you look at the crowns of these two types of vegetables, surely will not be able to distinguish them clearly because they are purple.
Besides the differences, it turns out that when cooked properly makes a real difference. One of them turnip, when cooked, will turn almost translucent, while rutabaga to orange or yellow.
In the United States, the turnip is often cultivated also because the leaves are needed for consumption, while rutabaga leaves are rarely cultivated for the leaves are mostly just tubers.
Although rutabaga leaves can also be used as a vegetable, the leaves look similar to cabbage leaves even thicker than turnip and there are fine skin substances. And both have very high nutrients, especially vitamin C, and antioxidant content.
Both can also be eaten raw, boiled, grilled, steamed and fried. I also often make healthy food, shredded chicken that is tender, soft, and rich in fresh flavor of the fruit that is Chunky Chicken Salad With Grapes and Walnuts only takes a few minutes to serve.
Vegetables are also one of the favorite ingredients in the family, besides being easy to process but very good for the health of our body. Moreover, there is content that is needed by us every day.
Why are boiled vegetables healthier?
Because boiled vegetables are richer in nutrients and healthy. Also, it contains high fiber, fat-free, can even help lose weight.
Cooking vegetables by boiling can help maintain vitamins, minerals, and other nutrients. It is easily digestible so it can lower the risk of stomach acid. Usually, boiled vegetables are often consumed by people suffering from health problems such as diarrhea or fever.
Boiled vegetables except spinach are also believed to treat kidney stones because boiling water when boiling eliminates 87% oxalate , which is a compound that plays a role in the formation of kidney stones present from these foods.
And regain the health of our skin by consuming boiled vegetables because of the high water content and have essential nutrients such as antioxidants.
And there are several kinds of vegetables whose nutrients are getting more and more when boiled including:
- Sweet potato
Well, it is also included from some vegetables that are often used for salad ingredients, because of the high nutrients contained in them.
Tips that should be considered in boiling vegetables so that the nutrients do not disappear, including:
- Before you cut vegetables should be washed first
- Cut vegetables of equal size
- Do not use too much water to insoluble vegetable nutrients
- No vegetables before the water boils
The most important key in boiling vegetables is the length of time they are cooked. The first to recognize the type in advance so that it can be cooked with the right duration. Like spinach for only 1 minute, potatoes for 15 minutes, broccoli, and cauliflower for 10 minutes.
Add a pinch of salt to the boiled vegetables for flavoring, and without using it also does not affect.
Lastly, if the vegetables have been boiled immediately to eat them.
- Olive oil
- Italian seasoning mixture
- Arrowroot starch
- Chopped onions
- Rutabaga and radish
- Vegetable broth
- Brussels sprouts
- Frozen peas
- Organic white beans
- Smoked paprika
How to make Stew Recipe With Turnips and Rutabaga?
The first thing I did was peel and cut the vegetables, then wash them thoroughly. After that melt the peas first and slice all the spices. Next, sauté the onion and garlic in a saucepan.
Then put all the ingredients, sauté again add the arrowroot starch, and stir the chicken broth again so that it absorbs evenly. Cover the pan, wait until it boils then open, then put brussels sprouts, white beans, and peas.
Re-cover the cooking pan until it is completely boiling. Once cooked serve the dish immediately to the dining table. Here are some boiled recipes with other ingredients.
Stew recipe with beans
Beans are also included in the type of processed that is good to boil. What’s more by adding a complete seasoning that will make the dish more perfect and special on the dinner table.
Also, by adding peanuts to the recipe this stew will make the nutrients contain good for our body. However, I prefer to use white beans for this recipe.
Because 100 grams of white beans contains 9.2 mg of iron. What’s more, if spending 1 pack of food will be 21.09 mg of iron.
Stew recipe with steak
To make a stew recipe with steak in a slow cooker, spray with Cooking Spray then put all the cooking ingredients until boiling about 8 hours if low then everything will feel tender.
To make a steak stew is not a difficult thing, because it will pay off with the results later. With this recipe, you will feel a different sensation and will not reduce the taste of its deliciousness.
Use stew recipe with tapioca
When cooking in a saucepan, it is very important not to add thickening ingredients during the pressurized cooking process. If you do, the pot will not be pressurized properly, perhaps the food becomes thick and burned out.
It will make you add cornstarch after the cooking time is over, but there is a downside that it will have a raw taste or texture. The good news is that I managed to add tapioca flour before cooking it without making the soup too thick and very good in a saucepan.
Serve Stew Recipe With Turnips and Rutabaga dishes as good as possible and even have to beat the food we’ve tried. Make it at home to get the most out of it. Enjoy being with your family at the dinner table with great joy.
- 1 tbsp olive oil
- 2 tbsp Italian seasoning mixture
- 2 tbsp arrowroot starch
- 1 tsp salt
- 2 cloves garlic
- 2 cups chopped onions
- 8 cups rutabaga and radish
- 2 cups vegetable broth
- 1 cup sliced brussels sprouts
- 1 cup frozen peas
- 1 can organic white beans
- ½ tsp smoked paprika
- The first step is to prepare rutabaga and radish.
- Then peel and cut into equal sizes, so that they are cooked together.
- Next cut off the brussels sprouts, then wash and dry.
- Slice brussels sprouts the same size, melt the peas first.
- Peel and cut the onion and garlic in a medium size.
- Prepare a saucepan on the stove, then put the olive oil on hold until it is hot over low heat.
- Add the onion, garlic cook, until cooked, and stir occasionally.
- Then put the rutabaga, radish, Italian herbs, and smoked peppers in a sauté pan for 5 minutes. Then add the arrowroot starch, stirring for 1 minute.
- After that put the vegetable broth in a saucepan, and stir everything to infuse well.
- Cover the pan, bring the vegetables to a boil over low heat, and stir occasionally.
- Put slices of brussels sprouts, white beans, and peas in a saucepan. Cover again let it boil.
- Finally pour into a bowl, then serve on the table.