Seventh issue of the column Zero Waste in the Kitchen: We enhance the stems of turnip greens.
Welcome to a new edition of our Zero Waste in the Kitchen column! Today we will find out how to turn the turnip greens stalks, often discarded, into a creamy, nourishing velouté.
Turnip greens stems
Nutritionally speaking, turnip greens stems. Are rich in calcium, phosphorus, iron and vitamins, particularly that A, J, E, K, and C. They are very useful in pregnancy as a source of folic acid and protein. In addition, they are helpful in strengthening the immune system, fighting seasonal ills, and decreasing stress. Finally, they are often recommended for a low-calorie dietary regimen.
Turnip greens stem soup
Ingredients:
- Turnip greens
- 2 potatoes
- Olive oil to taste.
- Salt and pepper to taste
Preparation:
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Pulisci i gambi delle cime di rapa, eliminando i filamenti più duri.
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Steam them for about 30 minutes, until soft.
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Meanwhile, peel the potatoes and cut them into cubes; cook them in boiling water until tender.
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Transfer stalks and potatoes to a blender and blend until creamy.
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Pass the velouté through a sieve for a smooth, even consistency.
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Season with salt and pepper and add two tablespoons of extra virgin olive oil.
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Serve warm to enjoy as a light main dish or as a healthy and tasty appetizer.
More Zero Waste ideas and recipes
- Did you know that with the cabbage stalks black you can make a flavorful pesto, perfect for topping a pasta dish or bruschetta. Follow the Zero Waste recipe.
- Don't throw out the pepperskins! Use them to prepare a delicious sweet and sour chutney.
- Se sei alla ricerca di una ricetta ispirata alla tradizione pugliese puoi provare le nostre Bontà Regionali Pasta and Chickpeas or the Chicory soup with Potatoes and Chickpeas.
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