Creamy Curry Turnip Slaw Recipes
CREAMY CURRY TURNIP SLAW
Provided by Matthew Kadey, MSC, RD
Categories Appetizers and Openers
Yield 6
Number Of Ingredients 12
Steps:
- In large bowl, toss together turnips, carrot, apple, mint, raisins, and sunflower seeds.
- In small bowl, blend together tofu, curry powder, cider vinegar, garlic, salt, and pepper until smooth. Toss dressing with slaw and serve.
TURNIP SLAW
I love turnips, raw, or cooked any way. I just found this recipe last week surfing the internet and immediately made it. I love it, if you like turnips, you will too. I used low fat mayo and sour cream. cook time is chill time.
Provided by mandabears
Categories Vegetable
Time 6h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, stir mayo, sour cream, vinegar, mustard, sugar, salt and pepper.
- Add turnips and mix well.
- Refrigerate 6 hours.
Nutrition Facts : Calories 114.2, Fat 7.9, SaturatedFat 1.8, Cholesterol 7.7, Sodium 228.5, Carbohydrate 10.7, Fiber 1.4, Sugar 4.9, Protein 1.1
CURRY COLESLAW
Notes Joan Hallford of North Richland Hills, Texas, "I inherited this coleslaw recipe from my mother. It's a snap to prepare, and the bacon gives it crunch."
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place cabbage in a large bowl. In a small bowl, combine the mayonnaise, sugar, salt, curry and pepper. Pour over cabbage and toss to coat. Cover and refrigerate. Sprinkle with bacon just before serving.
Nutrition Facts : Calories 194 calories, Fat 16g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 458mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein.
TURNIP SLAW
I found this recipe in a local newspaper when we moved to Arkansas almost 20 years ago. The recipe was said to be so good that even people "burned out" on turnips would like it. I'd never heard of slaw made from turnips, but I tried it and now my husband likes it better than cabbage slaw.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine all ingredients except turnips. Pour over turnips and toss well to coat. Refrigerate several hours for flavors to blend.
Nutrition Facts : Calories 113 calories, Fat 4g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 305mg sodium, Carbohydrate 18g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
CREAMY CURRIED ROOT VEGETABLE SOUP
This is a hearty, thick soup with a little bit of heat from the curry. I've used this combination of vegetables a few times with great success, but using earthy tubers, taproots, and alliums is the key, so try different things. For this recipe, you'll need a large skillet or wok, a medium saucepan, and a food processor or blender. I enjoy spicy foods, so you may want to reduce pepper and curry amounts. I used half milk and half cream once and got a very nice creamy soup, but some may prefer the thinner consistency of using only milk. This recipe can be adjusted for vegan palettes by using an olive oil substitute for the butter, coconut or soy milk, and an anchovy-free Worcestershire sauce. Balsamic vinegar can do in a pinch.
Provided by tylerss20
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h40m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes.
- Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat.
- Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.
Nutrition Facts : Calories 286.6 calories, Carbohydrate 52.9 g, Cholesterol 15.1 mg, Fat 6.3 g, Fiber 8.5 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 457.1 mg, Sugar 17.2 g
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