Creamy Turnip and Minced Meat in An Sauce

I came up with a creamy turnip recipe.Adjust the amounts of the ingredients to match the size of the turnips. For 2 servings. Recipe by Ananne

Introducing cuisines using local products.Recipe provided: Students in the Translation &Interpretation Seminar, Sapporo University*Pumpkin is one of the local products.

I often cook this turnip dish at my house.Turnip cooks through quickly.If the turnip becomes too soft, it falls apart, so be careful.When you are thickening the sauce, if you're worried about the turnip falling apart, transfer it to a plate first, and thicken the sauce, then pour over the turnip. Recipe by *Anna*

I always made from scratch by guessing the amounts and tasting, but since I decided to post the recipe on Cookpad, I measured out the ingredients.Simmer slowly over low heat to bring out the flavor of the vegetables.The version in the picture doesn't have shiitake mushrooms, but adding them produces a wonderful mushroom meat sauce.I sometimes combine both consomme bouillon cubes and chicken granules soup stock, which makes for a richer, more delicious flavor! Try it out if you have a chance! For 3-4 servings. Recipe by -Mari-

I love thick "an" sauce, so I tried it with chives and egg. I didn't use soy sauce or oyster sauce. It's a salt-base "an" sauce.Fluffy scrambled eggs gently tossed with thick chive sauce is visually appealing. Be sure to turn off the heat before adding the katakuriko. This is delicious served over rice. Since it's lightly seasoned, feel free to adjust the ingredients to taste. Recipe by Hikachuu

This is made with the chicken stock and the chicken from my stock recipe and can be used for pie or pasty filling, or served on spagetti or with rice and is approx 8 to 12 serving. Note I use chicken soup powder to thicken as they are basically corn flour milk powder and herbs. If you have any left over it can be kept and used in soup, recipe to follow.

I've been making this recipe ever since I got married. Boiling the taro is pretty standard, but stir-frying it afterwards makes it even more tender.When coating the taro and chicken in flour, put the ingredients in a plastic bag to keep your hands clean.Since you're frying it coated in flour, the sauce will thicken nicely. Recipe by Sanbikinokobutamama

I was a bit bored with the usual cabbage rolls. I made a variation with creamy white sauce, which my family loves.To prevent the cabbage rolls from falling apart: after rolling them, pack them as tightly as possible in the pan in step 5.When making the sauce, if you mix the milk in little by little, mixing it diligently, there will be no lumps. Recipe by Nagomi mama

A standard dish for winter in our house. This is also delicious as a pasta sauce.It's good to cook the cabbage first (both the core and the leaves), but I think adding the leaves later makes this easier to make.-Adding bacon, broccoli, etc makes it even more delicious.-For broccoli; boil it first then add it last. Recipe by Yuuyuu0221.

I received lots of Chinese cabbage from my parents. It's easier to eat a lot of it if it's simmered, so I came up with this dish.Thoroughly mix the katakuriko with water before adding to prevent lumps. Recipe by *:ayumi:*

This recipe is for all the bean sprout lovers out there.In Step 3, if you break or cut the bean sprouts while mixing them, it'll make it easier to form into round shapes. Recipe by Haranouenoponyoponyo

I made these for a bento for a family outing. They're quite hearty.Fat will seep out of the meatballs as they cook, so besides the oil used to cook the onions, garlic, and ginger you don't need to add any to the pan.Adjust the seasonings to your taste. Recipe by RTP