Green Curry Turnips
Turnips are in the cruciferous veggie family, which also includes kale, broccoli, cauliflower, and several other delicious powerhouse vegetables. They're rich in glucosinolates, a group of antioxidant plant compounds that mitigate the effects of oxidative stress and help prevent cancer. In addition, turnips are high in vitamin C, another immune-boosting antioxidant, and they're good sources of phosphorous and calcium needed for healthy bones.
2 pounds organic turnips, cut into ½ inch pieces
¼ cup filtered water
1 ½ tbsp organic tamari
12 organic basil leaves
¼ cup, packed, organic cilantro
1 turmeric root, peeled with the back of a spoon
2 inch piece of ginger, juiced*
2 organic green onions
¼ cup organic coconut milk [full fat]
3 cloves organic garlic
1 tsp organic coriander
freshly ground black pepper to taste
Heat a large skillet or wok.
Add the turnips then the water and tamari.
Cover and cook on medium heat until the turnips are tender, stirring occasionally.
Meanwhile, add the remaining ingredients to your food processor, and blend until smooth.
Once the turnips are tender, add the sauce and stir to coat.
Simmer on low heat for 2-3 minutes before serving.
*use a ceramic ginger grater and squeeze the juice from the pulp.