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Seconds Please! White Stew with Napa Cabbage and Turnip
Seconds Please! White Stew with Napa Cabbage and Turnip

Before you jump to Seconds Please! White Stew with Napa Cabbage and Turnip recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Money.

Remember when the only men and women who cared about the environment were tree huggers and hippies? That’s a thing of the past now, with everybody being aware of the problems besetting the planet as well as the shared responsibility we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone’s active contribution. Each and every family must start making changes that are environmentally friendly and they should do this soon. The kitchen area is a good place to begin saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly when they are not working as efficiently as they should. When you can get a new one, they use about 60% less than the old ones which might be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you’ll be saving electrical power and optimising the preservation of food, is 37F as well as 0F. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. It is reasonably easy to live green, of course. It’s concerning being sensible, usually.

We hope you got insight from reading it, now let’s go back to seconds please! white stew with napa cabbage and turnip recipe. To make seconds please! white stew with napa cabbage and turnip you only need 11 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to prepare Seconds Please! White Stew with Napa Cabbage and Turnip:
  1. Provide 1 Chicken thigh meat
  2. You need 1/4 Napa cabbage
  3. Take 4 medium Turnips
  4. Take 1 dash Turnip greens (the soft part)
  5. Use 3 Mushrooms
  6. Take 1 clove Garlic
  7. Use 400 ml Milk
  8. You need 3 tbsp Cake flour
  9. Use 1 tbsp Vegetable oil
  10. Use 1 tbsp Butter
  11. Get 1 Salt
Instructions to make Seconds Please! White Stew with Napa Cabbage and Turnip:
  1. Separate the napa cabbage into greens and core, and cut each into large pieces. Cut off the greens from turnips, peel and quarter. Thinly slice the mushrooms. Crush the garlic.
  2. Parboil the turnip greens and cut into easy-to-eat sizes. I also recommend parboiling the cabbage leaves at this point, so it retains its color better.
  3. Cut the chicken into bite-sized pieces and season with salt. Coat with 1 tablespoon of water (not listed) and rub well. The meat will soften this way.
  4. In a pot, layer the cabbage core, turnips, and cabbage greens from bottom to top in this order. Pour enough water to cover about the bottom half, and turn the heat to high. Once it reaches a boil, reduce to low heat. Once the veggies start to turn translucent, turn off the heat.
  5. Add vegetable oil and garlic in a frying pan, and saute over low heat. Once fragrant, cook the chicken and mushrooms over medium heat.
  6. Once the chicken is cooked through after about 6 minutes of sautéing, add butter, and sprinkle as if coating the chicken with flour. Stir well while being careful not to let it brown.
  7. Pour in a little bit of milk, stir and once it's incorporated, pour in a bit of milk again… repeat this process and thin out the sauce.
  8. Once it starts to thicken, pour the stew into the pot containing the veggies and cook over low heat.
  9. Add the parboiled turnip greens, season with salt and it's done. To finish, drop a pat of butter, or sprinkle coarsely ground pepper if you like.
  10. If you microwave the flour, it won't be floury and makes this easier to cook. Please refer to Step 1 in.

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