Leftover Loaded Mustard-Green-Curry Steak Fajita Turnip Fries

Have any Mustard-Green-Curry Steak Fajita and *Robust* Brazil Nut Cream leftovers? Chop up a fresh turnip, bake or oven-fry it, and top those toppings on for a low-effort, fresh and delicious, pepper-buttery, healthy and FILLING meal!

Ingredients:

  • 1 cup leftover Mustard-Green-Curry Steak Fajita mix
  • 1/4 cup leftover *Robust* Brazil Nut Cream
  • 1 medium sized turnip, rinsed; top and bottom removed (about 2 cups’ worth)
  • 2 tsp olive oil
  • Fresh tomatoes to taste
  • Fresh green cabbage to taste (I used napa)
  • Fresh mustard greens to taste
  • Fresh green onions to taste

Special equipment: parchment paper, air-fryer
(*** Note: you can use a conventional oven to bake the fries evenly spread-apart on a parchment paper-lined baking sheet if you don’t have an air-fryer, but fries will take longer to crisp.)

Prep time: 25-50 minutes
Yields: 2 servings

Preparation:

  1. Chop the turnip into 1-cm thick fry-wedges, then toss the wedges in a bowl with 2 tsp of olive oil.
  2. Line air-fryer tray with parchment paper (for easy cleanup and removal) and air-fry the turnip wedges for 25 minutes at 400 degrees F. (***Note: depending on the size and power of your air-fryer, you may do this in 2 batches each as I have.)
  3. While the turnip fries are cooking, prep the fresh vegetables and fajita mix: chop fresh tomatoes, dice green onions, and finely slice green cabbage and mustard greens to your preferred amount. Then, lightly sauté the fajita mix over a skillet or frying pan on medium heat for about 10 minutes until heated through.
  4. Remove the turnip fries from the air-fryer and plate. Top with 1/4 cup leftover *Robust* Brazil Nut Cream, heated fajita mix, and fresh veggies, then eat and enjoy! (With your hands or a fork; up to you!)

Yasmine’s notes:

Originally at the time of this writing, I had wanted to share with you not these fries, but instead, a squash-and-nut-cream lasagna recipe I had developed. The lasagna recipe has been in my storage files for a while now; it was so delicious when I originally made it, that I made a note to myself: “MAKE THIS AGAIN!” And I figured it would be the perfect last-recipe-for-now to share with you before I take a break from any further recipe uploading.

Which… no worries. I will go ahead and share my squash-and-nut-cream lasagna recipe with you as well— in due time. Because right now?

For one thing, it’s approaching summer where I am— a very HOT summer specifically in central Texas. We’re already looking at 80-degree Fahrenheit weather here (that’s a good 27 degrees Celsius), and it’s not even May yet. Which means that where I am currently, we’re transitioning into a time not meant for any further heavier, rich, weighty, creamy, fiery-sweet, caramelized foods that give us warming girth. Instead, it’s quickly becoming a time for lighter, fresher, cooling things that keep us on our feet: a time for me to use up the last of what I’ve got leftover— making minimal usage of roasting and baking things in our oven, and pairing fat-cutting vegetables and fresh mixtures with any thick creams and heavy meats I still do have. (i.e. the complete opposite of a lasagna!)

And for another thing, it feels like the time for me to transition to this site’s next *gate,* if you will, versus continuing to post not only just these kinds of heavier recipes, but any newer recipes at all for right now. As of these fries, all of the 78 recipes I currently have help me know where I want to take things next: greater organization and reflection; really studying the elements to these meals I have so far.

(Pun intended… or is it?)

I feel it, and so I heed what I feel. It’s not the time for me to add more and more and more. If I were to ignore that and instead try to force what I ~reallllllly wanted to try!!!! Pear and apple spice muffins! (Because pears aren’t used enough in desserts with apples, darn it!) Pomegranate and grapefruit dairy-free cheesecakes!!! (Because that would be SO MUCH fun to try out and see!!!!) AND FRIKKIN’ SQUASH-AND-NUT-CREAM LASAGNA BECAUSE IT’S SOOOO GOOD!!!!!!~ I’d be ignoring the *links* I know.

And hey, after all? These yummy, simple turnip fries with fajita leftovers are delicious and worthy too! I find them SURPRISINGLY lightly sweet and buttery when you fry them, and they pair so well with the ginger-lemony cream and rich-meets-fresh fajita mix!

This is why I’m pausing with this recipe instead for now. Once it’s properly time for me to share more meals, both of the richer kind and the lighter kind, I will do so. (And, okay– I might test out something of that grapefruit cheesecake on my own while the laaaaast vestiges of spring are still with me, haha XD)

Until then, may you enjoy both these fries and all of the other recipes present here so far! I’ll see you soon with more to come in time. 🙂


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