Turnip Recipe – Turnip is a superfood because it has high in fiber, a good source of protein, and low in calories. In this turnip recipe, the boring turnip taste turns into a very delicious dish. So, you will taste yummy and healthy food. Because the turnip is the star of the show, you will shock that turnip can be so delicious after you taste this dish.
Moreover, you will find a vegan and gluten-free in this turnip recipe. Although there is meatballs word, it does not have any meat in this dish. It only describes how the turnip mixture turns into a balls-shape. Because of this dish is a plant-based, so you will get low calories; it is just about 40-45 calories in each ball.
For The Turnip Chickpea Meatballs
- ½ raw buckwheat groats
- 1 small yellow onion
- 4 cloves garlic
- 1 small-medium turnip
- 1 cup chickpeas
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- ½ cup finely chopped kale
- ¼ cup gluten-free rolled oats
- 1 teaspoon garlic powder
- 1 teaspoon oregano
- ½ teaspoon Himalayan or sea salt
- 1 tablespoon lemon juice
For The Herbed Tomato Sauce
- 1 small onion
- 5 cloves garlic
- 1 carrot
- 2 stalks celery
- 2 teaspoons dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 pinch red pepper flakes
- 128 ounces can whole tomatoes
- ½ cup tomato pureé
- 1 tablespoon balsamic vinegar
- ¾ teaspoon Himalayan salt
To Make Chickpea Turnip Meatballs
- First thing first you have to cut a yellow onion into small diced and mince the garlic finely. Next, grated small-medium turnip until you get 4 cups of it.
- Prepare a small pot and pour the buckwheat, a pinch of salt, and ¾ cup of water, cover, and wait until boils. Once boiling, reduce the heat, let it simmers for 12-13 minutes long until the buckwheat absorbs all the water. When it is done, remove from the heat and set aside.
- Preheat the oven to 375 degrees Fahrenheit and prepare the baking pan. Line a large baking sheet with parchment paper and make sure you do it neatly.
- Place the onion; garlic, and 2-3 tablespoon of water into a large pan and sauté them until fragrance and the color is translucent.
- Add cumin, coriander, and the star of this dish, turnip and sauté them for 5 minutes until the turnip is softened. Do not forget to add a little amount of water to prevent burning and this step takes about 20 minutes long.
- Afterward, transfer the cooked turnip mixture into a large bowl, drain and get rid of the additional liquid in the pan. Add the remaining ingredients into the same bowl with cooked turnip mixture and mash well until you have a handful of chickpeas remain whole.
- In this step, you will make meatballs from turnip and chickpea mixture. Use a spoon scoop to make it easier for you to make meatballs. You will have 18 to 20 meatballs.
- Bake meatballs for 30-35 minutes and wait until the turnip turns into slightly brown and golden and the meatballs become hard to touch.
- When you are done, serve the meatballs with herbed tomato sauce to make it testier.
To Make The Herbed Tomato Sauce
- Cut the onion and carrot into small diced. Mince garlic and chopped celery stalk into a fine cut.
- Sauté onion with a little amount of water until fragrance and the color turns golden, and usually, it takes 5-7 minutes.
- Cook garlic, carrot, celery, and herbs in a medium-high for 5-7 minutes and to prevent burning, you can add water.
- Smash the tomatoes until soft and juicy by using your hands or potato masher. Add the tomato purée and simmer them for 20 minutes long/
- Add the salt, pepper, and balsamic vinegar, stir and simmer for 5 minutes until the sauce has a thick consistency and the liquid is reduced.
In this turnip recipe, you will get 18 to 20 meatballs and 3 cups of herbed tomato sauce. You can freeze the unbaked chickpea turnip meatballs for the stock. Freeze them by using a freezer-safe container and using parchment paper to separate each layer.