Cantabrian-style Stewed Turnips with Chorizo

Ingredients

In this Cantabrian adaptation of Bujta Repa, we incorporate the flavors and ingredients commonly found in Cantabrian cuisine. The original Slovenian dish typically uses pork and sauerkraut, while our version replaces these ingredients with Cantabrian chorizo and turnips. This modification adds a smoky and savory element to the dish, enhancing the overall flavor profile and creating a unique fusion of Slovenian and Cantabrian culinary traditions. We alse have the original recipe for Bujta repa, so you can check it out.

• 4 medium-sized turnips, peeled and cubed 4 medium-sized turnips, peeled and cubed
• 200g (7oz) Cantabrian chorizo, sliced 200g (7oz) Cantabrian chorizo, sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 bay leaf 1 bay leaf
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 7g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sauté until translucent.
2. 2.
   Add the sliced chorizo to the pot and cook until it releases its oils and becomes slightly crispy.
3. 3.
   Stir in the smoked paprika and bay leaf, allowing the flavors to meld for a minute.
4. 4.
   Add the cubed turnips to the pot and pour in the vegetable broth. Season with salt and pepper to taste.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 30 minutes, or until the turnips are tender.
6. 6.
   Remove the bay leaf and adjust the seasoning if needed.
7. 7.
   Serve the Cantabrian-style Stewed Turnips with Chorizo hot, garnished with fresh parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality Cantabrian chorizo for the best flavor. If Cantabrian chorizo is not available, you can substitute it with another smoky and spicy sausage variety.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of white wine to the stew while simmering.
• Serve the stew with crusty bread to soak up the delicious broth.
• If you prefer a spicier dish, you can add a pinch of red pepper flakes or a drizzle of hot sauce.

Serving advice

Cantabrian-style Stewed Turnips with Chorizo is best served hot as a main course. Accompany it with a side of crusty bread to fully enjoy the flavors and soak up the savory broth.

Presentation advice

Present the stew in individual bowls, garnished with a sprinkle of fresh parsley. The vibrant colors of the turnips and chorizo will make for an appetizing and visually appealing presentation.