• Turnip (small)4
• Turnip greens1 bunch
• Bacon3-4 slices
• Onion (medium)1/2
• Shimeji mushrooms1/2 bunch
• ★Salad oil1 tbsp
• ★All-purpose flour2 tbsp
• ★Water200 cc
• ★Milk200 cc
• ★Chicken bouillon cube1
• ★Salt and peppera pinch

1. 1

   Peel the turnips and cut them in half. Heat in a microwave or boiling water until a skewer pierces through easily. Heat the turnip greens the same way and chop finely. Slice the onion thinly, cut the bacon into thin strips, and separate the shimeji mushrooms.

2. 2

   Heat 1 tbsp salad oil in a frying pan and sauté the bacon and onion. Once the onion becomes tender, add the shimeji mushrooms and stir-fry over medium heat. Sprinkle in 2 tbsp flour and mix well with the ingredients.

3. 3

   Add 200 cc water, 200 cc milk, and 1 bouillon cube. Stir constantly and bring to a boil over medium heat. Add the turnips and simmer for 4-5 minutes.

4. 4

   Add the turnip greens and season with salt and pepper to taste. Simmer for another 2-3 minutes until done.

5. 5

   If the turnips are large, adjust the amount of greens used and select visually appealing parts. The stems can also be utilized.

Pre-heating the turnips beforehand saves cooking time. If the sauce is too thin, increase the flour amount slightly for a thicker consistency.

• Calories220 kcal
• Protein8 g
• Fat12 g
• Carbs18 g
• Sodium1.2 g