Turnip greens in cashew cream

Ingredients for 4 servings:

• 2 bunch turnip tops (stalk mus)
• 1 clove(s) garlic
• 2 tbsp margarine, vegan, e.g. B. Alsan
• 250 ml vegetable broth, strong
• 150 ml oat milk (oat drink) or unsweetened soy milk
• 2 handfuls of cashews
• Water
• 2 tbsp oil, neutral
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Vegan

Wash the turnip greens and trim if necessary. Cut off the thicker, white stalks about halfway down the vegetable plant and cut into pieces about 3 cm long. Cut the upper green part into strips. Finely grate the garlic cloves with salt. Heat a large pan, preferably a wok, and melt the margarine in it. Add the garlic to the fat and fry briefly. Add the thicker, white turnip greens to the fat and fry well. Pour in the vegetable stock and simmer everything for about 15 minutes over medium heat before adding the vegetable leaves and the oat or soy milk. Let everything simmer gently for a good 10 minutes. Use this time to make the cashew cream. I use a small kitchen blender. If you soak the cashews for about 2 hours beforehand, you can also use an immersion blender. I put the nuts in the blender and add enough water to cover the cashews. Then I add oil and blend everything until creamy. You can also use ready-made soy or oat cream, or even almond butter, which is quite expensive. I do it this way because it’s more cost-effective and has no additives. Season the vegetables with salt, freshly ground pepper, and freshly grated nutmeg. Add the cashew cream and stir in; this also makes the vegetables a bit more creamy. Season again. The vegetables go perfectly with mashed potatoes.