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