When I bought the turnip, the guy at the store was rather skeptical about me cooking it. He told me he’d only heard of people shredding it and making slaw. But I think doing it in the slow cooker was a total success. I am also starting to fall in love with my slow cooker.
Turnip, Potato, and Carrot Stew
1 peeled turnip
3 russet potatoes
1 small red onion
1 tetrapack or can cream of mushroom soup
Chop up the turnip, carrots, potatoes, and onion and throw them in the slow cooker. Put the cream of mushroom soup in and then add water until you’ve basically covered all the vegetables. Sprinkle in a bit of rosemary and parsley, I used dried, but if you have fresh, I’m sure that’s much better. Cook on low for 6 hours. Serve with chopped green onions on top.
If I made it again, I’d probably add more carrots, but it was pretty good. It could’ve used a bit more flavor but I’m not sure what I should’ve added. I would’ve liked more mushrooms than just the few in the soup, but the hero isn’t a huge mushroom fan. Any suggestions on what I should add next time?
We made up some of the multi-bean soup for dinner and I’ve got some adjustments to make. First, it needs more seasoning, it’s really good with sriracha sauce on it. Also you can cook it in the slow cooker on high for 4 hours.
I’m really surprised with how much I like re-hydrated carrots. They look gnarly, but they taste just like regular cooked carrots and have the same texture too. I think if I made these mixes again, I would do a whole layer of dehydrated carrots.
I’m pretty sure the split peas completely disintegrated since you don’t normally cook them for so long. This might also happen with the lentils, but this mix didn’t have any in it. I hope there’s still enough nutrients in the bit of liquid that got poured over the rice. Maybe next time, I’ll stick with more substantial beans.
The garbanzo beans on the other hand, could’ve cooked a little longer. They were certainly edible but still a little hard.
All in all, pretty much successful, with the small addition of hot sauce.
I was inspired to make spring rolls with edible flowers in them. I wanted the brightly colored petals to show through the thin rice paper wrapping and look really cool. But I have no patience and no edible flowers in bloom now. So I made spring rolls anyways.
package of spring roll wrappers (these are made from rice paper and even though they seem intimidating, they are really easy to work with)
cilantro flowers (or another edible flower if you have it!)
sriracha hot sauce
ground peanuts (unsalted)
Slice the vegetables into thin sticks. I think it’s a julienne cut.
Next, you’re going to take a shallow dish (I used a frying pan) and fill about half way with warm water. You want your dish to be large enough for the spring roll wrappers. Take one of the spring roll wrappers and immerse it into the water. it will take about 30 seconds and the texture with change significantly. It will become much more flexible, almost like fabric.
When this has happened, remove the wrapper and place on top of one of your hands. The wrapper will stick to itself, but you can gently unstick it if needed. Place your flower(s) on the wrapper first so they will be seen best from the outside. Then put the vegetables in a line in the middle of your palm (and the wrapper), sprinkle some ground peanuts and put a little hot sauce. Now you’re ready to wrap it. Fold in one side, then the other, then the bottom, then roll the whole thing up from the bottom. This is much easier to keep in your hand and not on a plate, but I put it on a plate for the photos.
That’s it, all done. Serve with more sriracha hot sauce for dipping. You can use any number of things for filling. Shredded meat, shrimp, noodles, leafy vegetables, really any vegetables, various herbs, sprouts. Use your imagination.