Tag Archive: turnips


sausage-cauliflower-kale-potpie

INGREDIENTS

  1. 1 1/2 tablespoon olive oil
  2. pound sweet Italian sausage links, (Johnsonville Sweet Italian)
  3. casings removed and meat broken into 3/4-inch pieces
  4. medium onions, chopped
  5. 1  tablespoon chopped fresh rosemary
  6. kosher salt and black pepper
  7. 1/3 cup all-purpose flour
  8. cups low-sodium chicken broth
  9. bunch kale, torn into bite-size pieces (about 10 cups)
  10. 2 1/2 tablespoons white wine vinegar
  11. small head cauliflower (about 2 pounds), cut into florets
  12.  1 large shredded fresh carrot (about 1/4 cup)
  13.  1/4 cup finely chopped turnip
  14. sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles

DIRECTIONS

  1. Heat oven to 400° F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl.
  2. Add the onions, rosemary, carrots, turnips ¼ teaspoon salt, and ¼ teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes.
  3. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly.
  4. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving.

NUTRITIONAL INFORMATION

Per Serving

  • Calories 443 calories
  • Fat24 g
  • Sat Fat7 g
  • Cholesterol19 mg
  • Sodium901 mg
  • Protein19 g
  • Carbohydrate39 g
  • Sugar4 g
  • Fiber4 g
  • Iron4 mg
  • Calcium143 mg

 

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Sometimes an individual just wants a meal for one and this one is tasty, healthy and easy to fix, serve with easy over egg on side, just double for two people

1 medium turnip chopped

6 frozen brussel sprouts

1/4 cup chopped onion

1 small Habanaro pepper chopped very, very fine

salt to taste

small iron skillet

1/4 cup cooking oil (canola, vegetable, coconut your choice)

Fry on medium heat with lid for about 10 minutes, then stir, season with salt to taste, cook on low for 15 minutes or until tender (just poke fork thru turnip and when soft is done)

Serve with over easy egg.

 

 

 

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