Braised Vegetables with Curcuma with Cabbage with Orangeflavor

Servings: 4
Prep time: 20
Cooking time: 40
  • - 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
  1. Soak the mushrooms in a cup of warm water.
  2. 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.
  3. 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.
  4. 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.
  5. Place the mixture of turnip and pumpkin on the dishes, surround with the cabbage and decorate with a few thin slice of orange.