Turnip & Maple Potage (Vegan) Recipe by mfno
Cooking Instructions 1 In an extra large pot, heat up the oil at medium high heat. 2 Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Lower heat if necessary. 3 Add the turnip cubes and cook for two minutes or so, as above. 4 Add the water and bring to boil. 5 Reduce heat, add the maple syrup, the sage, fresh ground black pepper and stirr well. 6 Cover and let simer for one hour. 7 Put aside (or outside 😜) and let cool down. 8 Once it's cooler, use a hand mixer, blender or food processor to make purée. 9 Add the nut milk and mix well. You may add more or less milk to get consistency desired. (I personnaly prefer thick potage) 10 Taste and adjust seasonning if needed. 11 If not freezing some, put back in pot and reheat. 12 Serve hot and enjoy! 1 In an extra large pot, heat up the oil at medium high heat. 1 In an extra large pot, heat up the oil at medium high heat. 2 Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Lower heat if necessary. 2 Add the minced shallots and cook for two minutes or so, stirring frequently, making sure it doesn't get brown. Lower heat if necessary. 3 Add the turnip cubes and cook for two minutes or so, as above. 3 Add the turnip cubes and cook for two minutes or so, as above. 4 Add the water and bring to boil. 4 Add the water and bring to boil. 5 Reduce heat, add the maple syrup, the sage, fresh ground black pepper and stirr well. 5 Reduce heat, add the maple syrup, the sage, fresh ground black pepper and stirr well. 6 Cover and let simer for one hour. 6 Cover and let simer for one hour. 7 Put aside (or outside 😜) and let cool down. 7 Put aside (or outside 😜) and let cool down. 8 Once it's cooler, use a hand mixer, blender or food processor to make purée. 8 Once it's cooler, use a hand mixer, blender or food processor to make purée. 9 Add the nut milk and mix well. You may add more or less milk to get consistency desired. (I personnaly prefer thick potage) 9 Add the nut milk and mix well. You may add more or less milk to get consistency desired. (I personnaly prefer thick potage) 10 Taste and adjust seasonning if needed. 10 Taste and adjust seasonning if needed. 11 If not freezing some, put back in pot and reheat. 11 If not freezing some, put back in pot and reheat. 12 Serve hot and enjoy! 12 Serve hot and enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Parmesan crusted pork chops w/bacon bits and garlic mushrooms Air Fryer spaghetti squash Mommom's Pierogi Stir fry veg with chicken by Nancy Mini pizzas Parmesan crusted pork chops w/bacon bits and garlic mushrooms Air Fryer spaghetti squash Mommom's Pierogi Stir fry veg with chicken by Nancy Mini pizzas Simple Japanese Dashi Stock Corn Dog Muffins Banana Walnut Muffin #resolutions Swiss Scramble Stir fry veg with chicken by Nancy Lemony rabbit with thyme Chicken Dum Biryani Parmesan crusted pork chops w/bacon bits and garlic mushrooms Macaroni with vegetables Air Fryer spaghetti squash Simple Japanese Dashi Stock Corn Dog Muffins Banana Walnut Muffin #resolutions Swiss Scramble Stir fry veg with chicken by Nancy Lemony rabbit with thyme Chicken Dum Biryani Parmesan crusted pork chops w/bacon bits and garlic mushrooms Macaroni with vegetables Air Fryer spaghetti squash