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40minutes
Wash the turnips clean, cut the stems and leaves into small pieces, and put them in a separate bowl. Actually slice it into thin slices.
Put turnips and water (not included in the amount) in a pan, boil and simmer until soft. Add salt and pepper.
Heat olive oil in a frying pan, fry the stems and leaves in that order, and lightly salt and pepper.
Crush the turnips in the pot with a wooden spatula and add salt and pepper.
Stir while crushing the turnips in the pan with a whipper.
Add almond milk to the pan and boil once. Add salt and pepper to taste and turn off the heat.
Complete by adding stir-fried stems and leaves.
・ Recipe for 2-3 servings of turnip potage by Kiyomi Mikuni, owner and chef of French restaurant "Hotel de Mikuni" in Yotsuya, Tokyo.
・ When cutting the material, it is easier to cut it if you take a rhythm.
・ A healthy dish with the image of Nanakusa-gayu.
・ The combined wine is Les Clos Perdus L'Annee Blanc from Languedoc, France.
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