Difference between revisions of "Creamy Turmeric Vegetables"
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| − | put water and | + | put water and coconut oil in bottom of large stockpot |
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6) | 6) | ||
| − | cook for 35-45 minutes over medium heat, stirring frequently until veg are soft, not mushy | + | cook for 35-45 minutes uncovered over medium heat, stirring frequently until veg are soft, not mushy |
7) | 7) | ||
remove from heat and stir in coconut milk | remove from heat and stir in coconut milk | ||
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| + | NOTE: the first time we did this we cooked it with the lid on. It seemed pretty wet, so we'd like to try cooking it uncovered next time. | ||
Latest revision as of 14:33, 17 July 2017
← vegetable dishes
All respect and admiration to Cultured Caveman of PDX for sharing their recipe with me Creamy Turmeric Vegetables
Original recipe scaled by 1/3
Ingredients
1/2 c. water
2/3 c. coconut oil (original recipe said olive oil)
3 c. carrots
1 1/3 c. shallots
4lbs cabbage
14 oz. collard greens
14 oz. kale
4 tsp. turmeric
4 tsp. salt
2/3 c. coconut milk
Directions
1)
put water and coconut oil in bottom of large stockpot
2) using food processor, slice carrots and shallots at 2mm and add to pot
3) slice cabbage at 6mm and add to pot
4) Remove stems, Chop collards and add to pot
5) Remove stems, chop kale, add to pot with turmeric and salt
6) cook for 35-45 minutes uncovered over medium heat, stirring frequently until veg are soft, not mushy
7) remove from heat and stir in coconut milk
NOTE: the first time we did this we cooked it with the lid on. It seemed pretty wet, so we'd like to try cooking it uncovered next time.
