Pure White Cream Stew with Turnips. White stew (also called cream stew) is one of the Western-influenced dishes of Japan. It is a very popular home cooking dish, particularly among families with young children. I remember cooking white stew regularly when my kids were school-aged.
This creamy, hearty, and delicious Japanese Cream Stew is a popular western-style (yoshoku) dish consisting of chicken and vegetables with a savory white sauce. Cooked in the Instant Pot, it's a true comfort food in cold winter months! The Japanese have an affinity for western-influenced dishes like. You can cook Pure White Cream Stew with Turnips using 17 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Pure White Cream Stew with Turnips
It’s 4 of to 6 Turnips.
You need 1/2 of Onion.
It’s 2 of to 3 slices Bacon.
Prepare 1/2 tbsp of ○Olive oil.
You need 1 of ◎Turnip greens.
Prepare of The basics of white sauce (béchamel sauce).
It’s 2 tbsp of Bread flour (or cake flour).
Prepare 200 ml of Water.
Prepare 400 ml of Milk.
It’s 600 ml of worth of soup stock ●Bouillon/consommé/brodo (use whatever you usually use).
Prepare 2 tbsp of ●White wine (or sake).
Prepare 1 dash of ●Sugar.
Prepare 1 of ●Nutmeg.
Prepare 1 of to 2 ●Bay leaf.
You need 10 grams of ★Butter.
It’s 1 tbsp of ★Parmesan (grated cheese).
Prepare 1 of △Salt and pepper.
More information on "Stewed white turnips in cream": Images NYPL Digital Gallery, Flickr, Google Images. Roasting turnips mellows their sharp flavor and makes them wonderfully tender – the perfect vegetable side dish. A wide variety of pure white cream options are available to you, such as use. Cream stew (クリームシチュー, kurīmu shichū) is a popular Yōshoku dish consisting of meat, usually chicken or pork, and mixed vegetables, onion, carrot, potato and cabbage, cooked in thick white roux.
Pure White Cream Stew with Turnips step by step
Peel the turnips (no need to peel if they are small) and cut into large chunks (about 6 pieces). Cut the turnip greens into 1 cm pieces from the stem..
Thinly slice the onion against the grain. Slice the bacon into thin strips. Heat the ○ olive oil in a pot over medium heat and saute the onion until translucent. Once wilted….
Quickly stir in the turnips and turn off the heat as soon as the surface is coated evenly with oil..
Sprinkle in the flour into the pot from Step 3 and mix together..
While mixing, the flour will blend in due to residual heat and will become moist..
Pour water and milk into the pot and stir. Stir in the ● ingredients and turn the heat back on..
The stew will become smooth as you keep stirring with a wooden spatula or something similar. Stir over medium heat until it starts to boil over..
Once it starts bubbling, reduce to low heat and simmer for 7 to 8 minutes without a lid. Stir occasionally and create a flow against the current..
Once the turnips soften, add the ★ butter and grated cheese to finish. Adjust seasoning with salt and pepper, stir in the turnip greens a little before turning off heat, and it's done..
Turnip greens (including the stem) cook through quickly, so the coloring will be nicer if you just add them right before serving, especially when you plan to reheat the stew later..
The vegetables are sauteed before the meat is added with some water. This creamy turnip side dish is seasoned with oregano and parsley. Half of the recipe was made with Parmesan cheese the other half without. Used soy milk instead of cream. Photo in studio with black background.