Turnips – Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g turnip (s)
- 150 g carrot (s)
- 150 g Chinese cabbae
- 1 glass soybeans - sprouts (drained weight 60g)
- 200 ml vegetable stock
- 2 tablespoon soy sauce
- 1 piece (s) ginger, the size a thumb
- salt
- pepper
- Curry powder
- Paprika powder, noble sweet
- oil
Print Recipe
Pin Recipe Instructions
- Peel the turnip, cut into cubes and cook until halfway through.
- In the meantime, peel the carrot and cut into sticks and clean the Chinese cabbage and cut into strips.
- Heat the oil in a pan and add the diced turnip, carrot, Chinese cabbage and the drained soybean seedlings. Sauté briefly, then pour the vegetable stock and simmer for ten minutes.
- Peel, finely chop or grate the ginger and add. Season with soy sauce, salt, pepper, curry and paprika powder.
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