Turnips with harissa cashew cream, kale and lemony breadcrumbs from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 469) by Hetty Lui McKinnon

  • turnips
  • lemons
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute silverbeet or gai larn for kale, harissa paste for harissa powder, and potatoes and swedes for turnips.

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Notes about this recipe

  • Eat Your Books

    Can substitute silverbeet or gai larn for kale, harissa paste for harissa powder, and potatoes and swedes for turnips.

  • crandall57 on November 11, 2024

    We really enjoyed this dish. I used Hakurei turnips and gluten free panko breadcrumbs. I put 2 teaspoons of spicy Harissa in the cashew cream, along with an extra clove of garlic. Both the cashew cream and the breadcrumbs would work with other dishes.

  • bernalgirl on January 24, 2024

    Overall I liked the combination flavors and textures, the cashew cream was under-seasoned made to the recipe, I added more harissa, garlic, and salt, but with those changes it was an excellent foil for the kale and turnips — to which I added chile flakes — with the seasoned breadcrumbs for texture.

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