CABBAGE with White Beans, Turnip, and Pecorino Ingredients 1 tablespoon extra-virgin olive oil 1 cup cubed peeled turnip 1 tablespoon chopped fresh thyme 1/4 cup thinly sliced shallots 3/8 teaspoon kosher salt, divided 1 (15-ounce) can unsalted white beans, rinsed and drained 4 cups thinly sliced green cabbage 1/4 cup water 1 tablespoon champagne vinegar 1/2 teaspoon freshly ground pepper 1 ounce pecorino Romano cheese, shaved (about 1/2 cup) Directions 1. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. 2. Add turnip, thyme, shallots, and 1/8 teaspoon salt; sauté 2 minutes. 3. Reduce heat to medium-low; cover and cook 6 minutes or until turnips are slightly tender, stirring occasionally. 4. Increase heat to medium-high. Add beans; cook 2 minutes, stirring Give turnips a try! They are low in occasionally. calories, yet sweet when cooked. Try 5. Add remaining 1/4 teaspoon salt, roasting them with carrots drizzled with cabbage, 1/4 cup water, vinegar, and olive oil as an alternative to the stovetop pepper; cook 1 minute or until cabbage method used in this recipe. Branching is slightly wilted, stirring occasionally. out to try new vegetables is a 6. Top evenly with cheese. worthwhile health venture! WAC Fun Food Fact Recipe from Cooking Light Recipe of the Month | FEB
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