Davines Volu Inspired Recipes
Have you ever wondered how the secrets to luscious, voluminous hair could also be the key to a healthier you? Davines Volu, a haircare line renowned for its ability to boost hair volume, holds the answer. At the heart of this transformative range is Caprauna turnip extract, a potent ingredient celebrated for its hair-enhancing properties. But the benefits of this remarkable vegetable extend far beyond hair care. Let's explore the world of Davines Volu and discover how to incorporate the nourishing power of Caprauna turnips into your daily diet with a series of delicious recipes. From a vibrant turnip green frittata to a satisfying steak dinner featuring mashed turnip and potato, we'll showcase the versatility of this often-overlooked ingredient.
Turnip Green Frittata
• 1 Garlic clove • 1 Large or 2 small white potatoes
• 1 bunches Turnip greens • 8 Eggs
• 1 Black pepper, Coarsely ground • 1 Salt
• 2 tbsp Olive oil • 1/4 cup Parmesan cheese, grated
Heat the oven to 375 degrees. Warm the oil in a large skillet. Add the potatoes and cook over medium high heat until browned on the edges and soft in the center. Add the garlic and season with salt after the potatoes have been cooking for 2 minutes. Stir in the turnip greens and cook until wilted and tender, about 3 minutes.
Season the eggs with salt and pepper. Pour the eggs into the pan, sprinkle with the cheese and transfer to the oven. Bake until the frittata is just set, about 10 minutes. Let cool for 10 minutes, then slice and serve.
Grilled Salmon With Roasted Turnips
• 2 Salmon, fillet fillet • 1/2 cup Flat-leaf parsley
• 10 Turnips with greens, small • 2 tbsp Capers, canned
• 1/2 Lemon yields lemon juice • 2 tbsp Olive oil
Preheat the oven to 400 degrees F.
Chop the greens off of the turnips, wash, and set aside.
Cut the turnips in half and sprinkle with salt. Put in a roasting pan with a little water or vegetable stock, cover, and bake for 20 minutes, or until tender.
Add the greens to the roasting pan, and roast for an additional 2 minutes until they wilt.
In a small bowl, combine parsley, capers, lemon juice, and olive oil to make vinaigrette.
Brush the salmon lightly with olive oil and season with salt. Grill for 3-4 minutes per side, depending on thickness, and desired doneness.
Turnip Chips
• 2 Turnips • 1/2 tsp Pepper, freshly cracked
• 1 tsp Sea salt • 3 tbsp Olive oil
• 1 tbsp Parmesan cheese
Preheat the oven to 425 degrees F. Line two baking sheets with parchment paper.
2. Using a sharp knife or mandoline, slice the turnips as thinly as possible.
3. In a large bowl, toss the sliced turnips with olive oil and salt. Lay the turnips in a single layer on the baking sheets.
4. Bake them for 30-35 minutes, rotating the pans often and turning the turnip chips so they cook evenly. Remove from oven.
5. Sprinkle with freshly cracked pepper and Parmesan cheese.
Steak With Mashed Turnip, Potato, Carrot Medley
• 1 1/2 lb Ribeye steak • 1 small pkg Basil, fresh
• 4 Carrots, medium • 2 Turnips, medium
• 4 Yellow potatoes, medium • 8 fl oz Chicken or vegetable broth
• 1 Black pepper • 1 Salt
• 1 Coconut oil, virgin
Fill a medium saucepan halfway with water, cover, and bring to a boil.
Wash turnips, potatoes, and carrots. Peel, large dice, and add to saucepan. Once boiling, cook until vegetables are tender, 10-12 minutes.
Heat a skillet over medium-high heat.
Wash and dry basil. Pick leaves off the stems, roll up crosswise, and thinly slice into ribbons.
Coat bottom of skillet with oil. Season steak with salt and pepper on both sides. Place in the skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil.
Drain vegetables and return back to saucepan. Add broth, oil, ½ of the basil (save the rest for garnishing), salt, and pepper. Mash until smooth.
Thinly slice steak against the grain.
To serve, place mash on a plate, add steak slices, and sprinkle with remaining basil. Enjoy!
