Summary

Ingredients

• 2 bunches turnip greens
• 1 clove garlic
• 2 tablespoon margarine, vegan, e.g., Alsan
• 250 ml vegetable stock, strong
• 150 ml oat milk (oat drink) or unsweetened soy milk
• 2 handfuls cashew nuts
• water
• 2 tablespoon oil, neutral
• salt and pepper
• nutmeg

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Instructions

1. Wash and, if necessary, clean the stem butter. Separate the thick, white stems from about half of the vegetable plant and cut into pieces about 3 cm long. Cut the top green part into strips. Finely grate the garlic cloves with salt.
2. Now heat a large pan, preferably a wok and melt the margarine in it. Next, add garlic to the fat and fry briefly. Now put the thick, white turnip stalk sections in the fat and sear them well. Pour in the vegetable stock and simmer everything for about 15 minutes over medium heat before adding the vegetables and the oat or soy milk. Let everything boil quietly for a good 10 minutes.
3. Use this time to produce the cashew cream. I use a small kitchen blender. If you soak the cashews for about 2 hours beforehand, you can also use a hand blender. I put the nuts in the blender jar and fill up with enough water that the cashews are well covered, then I add oil and mix everything until a creamy cream is obtained. You can of course also use ready-made soy or oat cream or almond butter, which is quite expensive. I do it this way because it`s cheaper and without additives.
4. Season the vegetables with salt, freshly ground pepper and freshly grated nutmeg. Add the cashew cream and stir in, this will also make the vegetables a little creamier. Then season again to taste.
5. The vegetables go well with mashed potatoes.