It's Turnip Tuesday! If you avoid turnips in the grocery isle and don't know what to do with them, Sassy Chef is teaching us how to incorporate turnips into delicious meals that you can try at home!
CHICKEN & TURNIP CURRY POT
TIME: 30 MIN
YIELDS: 5 SERVINGS
CAL 438 | CARBS 20 | FAT 34 | PROTEIN 16 (without brown rice)
2 1/2 tablespoon of coconut or olive oil
1 cup yellow onion, medium diced
4 garlic cloves, chopped
2 celery stalks, medium diced
1 lb chicken thighs, medium diced
1 medium turnip, peeled and diced medium
2 tablespoon sizes of fresh ginger, peeled
3 tablespoons of curry
1/2 teaspoon of coriander
1/2 teaspoon of garam masala
1 teaspoon of cinnamon
1/2 teaspoon of cayenne pepper
1 1/2 to 2 tablespoons of Himalayan salt
1/2 teaspoon black pepper
1 (15 ounce) can of full fat coconut milk
1 cup of water
3 tablespoons white vinegar
Zest and juice of one lemon
ROASTED TURNIP & GARLIC HUMMUS
TIME: 30 MIN
YIELDS: 20 SERVINGS
CAL 68 | CARBS 5 | FAT 5 | PROTEIN 2
1 large turnip (or 2 cups), peeled and diced small
4 garlic cloves, quartered
1 teaspoon - 2 teaspoons of Himalayan Salt, divided
3/4 teaspoon of black pepper, divided
3-4 tablespoon of extra virgin olive oil, divided
1 (15 ounce) can of garbanzo beans, drained
1/4 cup of tahini (sesame paste)
1 teaspoon cumin
Zest and juice of one small lemon
1 tablespoon of chopped parsley (optional for garnish)
1. Preheat the oven to 400 degrees. Place a piece of parchment paper on a baking sheet or spray the sheet with cooking spray. Set aside.
2. Prepare the turnip as listed above. Peel it a chop into small pieces. Place it in a large bowl.
3. Quarter the garlic and place it in the bowl with the turnips. Drizzle a a tablespoon of olive oil into the bowl along with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Mix until well-combined. Place all of the contents of the bowl onto the baking sheet. Bake in the oven for 20 minutes.
When the turnips are done roasting and have cooled off for a few minutes, will finish the recipe in the food processor.
5. Place the roasted turnips, roasted garlic, garbanzo beans, tahini, 3 tablespoons of olive oil, and cumin into a food processor. Using a microplane, zest the lemon directly into the food processor. Chop the lemon in half and then juice lemon directly into the food processor. Blend on high until everything is well-combined. Add any additional salt for taste. Add any additional olive oil to give it a smoother texture.