Turnips and Greens in Cashew Cream Sauce

Turnips and Greens with Cashew Cream Sauce. It’s naturally gluten-free and low carb. To make it vegan just skip adding in the Pecorino at the end. It’s a creamy yet healthy vegetable recipe to share on Easter or with a simple weeknight meal.

1 ½ cup water, divided
½ cup raw cashew pieces
2 teaspoons Dijon mustard
½ teaspoon salt
¼ teaspoon white pepper
pinch nutmeg
2 teaspoons olive oil
2 cloves garlic, smashed and peeled
2 pounds turnips, peeled and cut into 1-inch chunks
4 cups chopped turnip greens (substitute mustard greens or baby kale if unavailable)
2/3 cup freshly shredded Pecorino, omit for vegan option

View the full recipe at Healthy Seasonal Recipes →