Crunchy Turnip Apple And Brussels Sprout Slaw Food

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW RECIPE - (4.4/5)

Crunchy Turnip, Apple, and Brussels Sprout Slaw Recipe - (4.4/5) image

Provided by á-61574

Number Of Ingredients 8

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt and freshly ground black pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 oz. brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more

Steps:

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 tsp. poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

CRUNCHY TURNIP, APPLE, AND BRUSSELS SPROUT SLAW

Crunchy Turnip, Apple, and Brussels Sprout Slaw image

Provided by Claire Saffitz

Categories Salad Side Low Fat Vegetarian Kid-Friendly Low Cal High Fiber Lunch Apple Turnip Healthy Raw Brussels Sprout Bon Appétit Kidney Friendly Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield 4 Servings

Number Of Ingredients 8

Ingredients

3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 teaspoon finely grated peeled ginger
Kosher salt, freshly ground pepper
2 small white turnips, peeled, cut into matchsticks
1 medium sweet-tart apple (such as Pink Lady), cut into matchsticks
4 ounces brussels sprouts, leaves separated
1 teaspoon poppy seeds, plus more

Steps:

Whisk lemon juice, oil, and ginger in a large bowl; season with salt and pepper. Add turnips, apple, brussels sprouts, and 1 teaspoon poppy seeds and toss to coat. Serve slaw topped with more poppy seeds.

TURNIP GREEN SOUP RECIPE - (3.9/5)

Turnip Green Soup Recipe - (3.9/5) image

Provided by msippigrl

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil or butter
1/2 lb. smoked sausage, diced (I like Conecuh brand, Original - use more if you like)
1 onion, chopped (3/4 cup)
1 large (27 oz) can seasoned turnip greens*, undrained
2 (16 oz) cans reduced-sodium chicken broth
1 (10 oz) can Rotel tomatoes with green chilies, undrained
1 (14.5 oz) can Hunt's petite-diced tomatoes, undrained
1 (16 oz) can navy beans, rinsed and drained
1 (15 1/2 oz) can black-eyed peas, rinsed and drained
1 (15 oz) can pinto or kidney beans, rinsed and drained (I used pintos)
1/8 - 1/4 teaspoon garlic salt, or to taste
1/4 - 1/2 teaspoon Creole seasoning, or to taste (such as Tony Chachere's)

Steps:

Chop, slice, dice, or drain everything first. Heat the olive oil in a large pot over medium heat; add the diced sausage and onion and saute until the sausage is lightly browned. Drain if desired. Add the remaining ingredients to the pot, stirring gently just to combine. Reduce heat to low and simmer, uncovered, for about 30 minutes, adding more chicken broth or tomato juice if needed for desired consistency. ((NOTE: The recipe as written is somewhat spicy, so feel free to adjust seasonings according to your tastes. The beans listed are the ones I used, but use whatever kind you like, more or less.))

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