Servings:
4
Prep time:
20
Cooking time:
40
INGREDIENTS
- - 400 g of white turnips
- - 400 g pumpkin
- - 12 leaves of cabbage
- - 1 onion
- - 2 cloves of garlic
- - 15 g of dried mushrooms
- - 1 red pepper
- - 1 teaspoon turmeric
- - 1 teaspoon orange zest
- - Extra virgin olive oil
- - Salt
- - Pepper
- - Orange
INSTRUCTIONS
- Soak the mushrooms in a cup of warm water.
- Finely chop together the onion, garlic and chili pepper, then stir in 2 tablespoons of oil and brown them gently in a pan with a lid for about 10 minutes. Now add the turnips, peeled and diced, salt and continue for another 10 minutes, always with the lid on.
- Peel, meanwhile, the pumpkin and reduce it into small cubes as the turnips; drain and chop the mushrooms. Then add the turnips to the pumkin, mushrooms, turmeric, ground pepper and a pinch of salt, cook for a few minutes without a lid, then cover again and cook for 15-20 minutes, adding a little water if necessary.
- Blanch the cabbage leaves in boiling water for 5 minutes, drain into ice water to maintain the bright color. Pat dry and cut it into thin strips, discarding the central coast. Season with a pinch of salt, freshly ground pepper, orange zest and then toss in an oiled pan for 5 minutes over high heat.
- Place the mixture of turnip and pumpkin on the dishes, surround with the cabbage and decorate with a few thin slice of orange.
