Fruits & Veggies Monday/ turnip with potato muffins

The mild taste of the healthy Cabbage turnip tuber convinced me even in my childhood. At school I nibbled the crunchy vegetable sticks raw and at home creamy Cabbage turnip vegetables with mashed potatoes made my eyes shine.

But the green tuber is also a real all-rounder when it comes to vitamins and nutrients. Vitamin C, A, and E as well as B vitamins B1, B2 and B6 are contained in the tuber, which are particularly important for the nervous system, blood circulation and muscles. But this super vegetable also has potassium, calcium and magnesium to offer.

All good reasons why you should often resort to Cabbage turnip.

Ingredients

• 2 large turnips
• 500 ml vegetable broth
• 200 ml sweet cream vegan
• salt
• pepper

for the muffins

• 800 g potatoes
• 100 g whipped cream
• 50 g vegan butter melted
• garlic
• salt
• pepper
• Paprika powder

Preparation of turnip

Peel turnips and cut them into small cubes. Pour in the vegetable stock and cook over medium heat until the cabbage is half-soft.

Add the cream and let it cook until the vegetables are tender. Season with salt and pepper. Thicken the vegetables if necessary.

Preparation of potato muffins

Peel the potatoes and cut them into very thin slices. This works best with a vegetable slicer.

Add the cream, salt, pepper, pressed garlic and the melted butter to the potato slices and mix well.

Divide the potatoes into 12 muffin cases, sprinkle with paprika powder and bake at 170 ° C for about 40-45 minutes.

Big thanks to @lenasveganliving, @plantstoplanks, @naturalmedicine, @vegansofsteemit and @barbara-orenya!