So Creamy! Tender Crab Egg-Drop and Turnip Stew. This creamy turnip side dish is seasoned with oregano and parsley. This was delicious but I found the garlic cooked much faster than the recipe suggested and the turnips much slower. I cubed my turnips quite small but would make them even smaller next time so they have more chance of being.

Create some people, cooking is indeed something which is quite soft. Besides they are indeed happy cooking and have will cooking that is quite, they are also good in processing each dish so that it becomes dish yummy. But there are those who cannot can cook, so they must learn and see recipes that are cushy to follow.

So Creamy! Tender Crab Egg-Drop and Turnip Stew Jump To Recipe • Print Recipe. click here to Pin this recipe. Heat oil in a Dutch oven over medium heat. Mashed, creamed turnips recipe with turnips, milk, butter, cream, cloves, and nutmeg.

You can make So Creamy! Tender Crab Egg-Drop and Turnip Stew use 11 ingredients and 10 the steps. Here guides how you mix it.

The main ingredient So Creamy! Tender Crab Egg-Drop and Turnip Stew as follows:

You need 1 of Turnips (large).
You need 5 stick of Imitation crab sticks.
You need 1 of Egg.
Prepare 1 of leaf Turnip leaf.
Provide 500 ml of ○Dashi stock.
Provide 2 tbsp of ○Mirin.
You need 1 tbsp of ○Sake.
Provide 1 tbsp of ○Sugar.
You need 1 1/2 tbsp of Usukuchi soy sauce.
Prepare 1 of Grated ginger.
You need 1 of Katakuriko slurry.

We have used older, larger turnips for this recipe. Older turnips are stronger in flavor, more bitter, and drier than young turnips. If you use younger, smaller turnips, they may be. This is an easy-to-make recipe for creamy turnip soup that brings tons of flavor and warmth to cold fall and winter nights.

Steps So Creamy! Tender Crab Egg-Drop and Turnip Stew

Cut the leaves off of the turnip, and thickly peel the turnip as you would an apple. The point is to thickly peel with a knife without using a peeler!.
Cut into about 1 cm sliced vertically after peeling..
Chop into a dice. This time, I had 450 g of turnip with the skin peeled off..
Add the turnip and ○ to a pot and turn on the heat. Cover with a lid after bringing to a boil, and boil over low medium heat for about 7 minutes..
During that time, cut the imitation crab in half and tear. Finely chop up the turnip leaves as well..
After boiling for 7 minutes, add imitation crab and soy sauce, and boil for about an additional 4 minutes. Adjust the amount of soy sauce to your liking ..
Check that the turnips have softened, thicken with katakuriko, and stir in a whisked egg. Add ginger if you like..
Turn off the heat and then add turnip leaves . This tastes great piping hot or chilled..
Arrange into bowls, and enjoy!.
Don't throw out the leftover turnip leaves! Make "Irresistible Rice! Turnip Leaf Furikake"..

This soup could not be easier to make. Just saute a few aromatics, boil them in broth with the turnips, puree, and add cream. Prep the preserved turnip by washing & rinsing it in two rounds of water (the second round of water should be relatively clear). Drain the preserved turnip, gather on palm and squeeze to get rid of excess water. This type of egg drop soup is a popular dish in China but instead of using crab, sharks fin was the original ingredient but I suppose it's unethical to use it today so we will stick with the crabs.