I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 338/524 (from Julie's count)...but really 658

Tuesday, February 12, 2019

VEGAN NAVETS À LA CHAMPENOISE

[Vegan Turnip Casserole]

...Julia says that people who disdain the turnip almost invariably revise their opinion after tasting this dish...
...first Julia takes bacon and cuts it in 1/4 inch dice boils it then cooks it in butter...so...

...I used ham TVP...cooked in water and then Earth Balance...
...then blanched the turnips...
...added some diced onion to the vegan ham...
...and then some flour...and a small amount of sugar...
...added some brown stock...off heat...
...and some sage...
...then add the blanched turnips and cover and cook slowly for 20-30 minutes until the turnips are tender...
...so it was a pretty simple recipe...the strangest thing for me was the name Casserole...as that usually means cooked in a 9 x 13 inch glass dish in the oven...and this whole recipe takes place on the stovetop...
...we served the Turnip Casserole with rice and bbq tofu...
...it was creamy and good...turnips are slightly sweet anyway and the sage was a nice addition...it was definitely different...like no turnips I've ever eaten before...

Substitutions:

Vegan Ham for the bacon Earth Balance for the butter.
Mastering the Art of French Cooking (pp. 488 - 489)

1 comment:

  1. Strange that she called that a casserole. I would call it a stew. I love turnips, so it looks delicious to me! Love, K

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