Menus: Seconds Please! White Stew with Napa Cabbage and Turnip Delicious

Seconds Please! White Stew with Napa Cabbage and Turnip. White Stew with Napa Cabbage and Turnip. Veggies like napa cabbage and turnips increase their sweetness when the weather gets chilly. I also like the hearty stew with potatoes, carrots, and onions, but made this instead with seasonal winter ingredients.

Share all people, cooking is indeed something which is quite simple. Besides they are indeed hobbies cooking and have talents cooking that is very good, they are also creative in mixing each dish so that it becomes food delectable. But there are those who cannot can cook, so they must ask and see recipes that are cushy to follow.

Rutabaga has many national and regional names. Rutabaga is the common North American term for the plant. This comes from the Swedish dialectal word rotabagge, from rot + bagge (lump, bunch).

You can make Seconds Please! White Stew with Napa Cabbage and Turnip use 11 ingredients and 10 the steps. Here guides how you make it.

The main ingredient Seconds Please! White Stew with Napa Cabbage and Turnip as follows:

1. You need 1 of Chicken thigh meat.
2. You need 1/4 of Napa cabbage.
3. Prepare 4 medium of Turnips.
4. Prepare 1 dash of Turnip greens (the soft part).
5. You need 3 of Mushrooms.
6. You need 1 clove of Garlic.
7. Provide 400 ml of Milk.
8. You need 3 tbsp of Cake flour.
9. Prepare 1 tbsp of Vegetable oil.
10. You need 1 tbsp of Butter.
11. You need 1 of Salt.

S., the plant is also known as Swedish turnip or yellow turnip. The term swede (from "Swedish turnip") is used in many Commonwealth Nations, including much of England, Australia, and New Zealand. Napa has the mildest flavor, with bok choy coming second, and cabbage having the strongest leaf-life flavor. In terms of cooking time, napa cooks much quicker than bok choy or cabbage.

Steps Seconds Please! White Stew with Napa Cabbage and Turnip

1. Separate the napa cabbage into greens and core, and cut each into large pieces. Cut off the greens from turnips, peel and quarter. Thinly slice the mushrooms. Crush the garlic..
2. Parboil the turnip greens and cut into easy-to-eat sizes. I also recommend parboiling the cabbage leaves at this point, so it retains its color better..
3. Cut the chicken into bite-sized pieces and season with salt. Coat with 1 tablespoon of water (not listed) and rub well. The meat will soften this way..
4. In a pot, layer the cabbage core, turnips, and cabbage greens from bottom to top in this order. Pour enough water to cover about the bottom half, and turn the heat to high. Once it reaches a boil, reduce to low heat. Once the veggies start to turn translucent, turn off the heat..
5. Add vegetable oil and garlic in a frying pan, and saute over low heat. Once fragrant, cook the chicken and mushrooms over medium heat..
6. Once the chicken is cooked through after about 6 minutes of sautéing, add butter, and sprinkle as if coating the chicken with flour. Stir well while being careful not to let it brown..
7. Pour in a little bit of milk, stir and once it's incorporated, pour in a bit of milk again... repeat this process and thin out the sauce..
8. Once it starts to thicken, pour the stew into the pot containing the veggies and cook over low heat..
9. Add the parboiled turnip greens, season with salt and it's done. To finish, drop a pat of butter, or sprinkle coarsely ground pepper if you like..
10. If you microwave the flour, it won't be floury and makes this easier to cook. Please refer to Step 1 in..

The cabbage will the longest to cook. Boil it for a minute with the lid open. Rinse the napa cabbage about three times with cool water. Put about a spoonful of this mixture and spread it between each napa cabbage leaf. Thank you for watching me do what I love.