When I was at a hospital as a little girl, they offered this kind of turnip stew at the hospital’s cafeteria. I still remember it and really wanted to make it myself at home. I love the taste and smell of turnip. It is a lovely and quite underrated root vegetable. This stew goes perfect with a simple bread or as a side dish.
- one bigger turnip
- 3 bigger carrots
- 3 onions
- 2-3 tbsp oil
- 100 g dried soy mince (you can leave it out if you want)
- 1-2 tbsp vegetable stock powder or some salt or soy sauce to taste
- 600 ml water
- 2-3 tbsp (whole) wheat flour mixed with 100 ml cold water
- ground black pepper to taste
- 2 tbsp of vegan cream or make your own
Peel and chop the turnip and carrots and boil them together until soft. Drain. Heat the oil on a pan until hot and add chopped onions to it. Fry until golden brown. Add drained turnip and carrots, dried soy mince, vegetable stock powder or soy sauce and about 600 ml water. Boil for a couple of minutes and then add flour-water mix while stirring fast. Boil for a couple of minutes, mix in the vegan cream and serve the turnip stew with freshly ground pepper.