Navone cabbage and how to prepare it, the recipe.
The other day my friend Giulio, an expert horticulturist and attentive connoisseur of products from our Ligurian land, gave me a Navone cabbage, a large tuber of the cabbage family whose large root is eaten. This vegetable should not be confused with kohlrabi or celeriac or Verona celery. It resembles the latter even if it is more elongated but it is something else. Honestly I have seen many types of roots and tubers all over the world but I don't remember ever having seen a Navone cabbage before. My friend told me that this root has a sweetish taste and before trying to cook it, I boiled a slice and tasted it. Cooked, it is very white in color, compact, with a delicate and slightly sweetish taste.

I sliced ​​this root into slices about half a centimeter thick and boiled them in hot salted water for a few minutes.

Then I prepared a light and rather liquid béchamel and placed a layer of slices of turnip on the bottom of a baking pan, greased with olive oil, I covered them with a little of this béchamel and a light sprinkling of grated parmesan. I made a second layer and added, after the béchamel and the parmesan, a further sprinkling of grated bread. Finally I added a little olive oil and baked at 180° for about twenty minutes. This is an excellent side dish but with the addition of a little mozzarella in cubes on top of each layer, it can become an excellent single dish and a way to revalue ancient, simple and genuine products.

Have you ever heard of it? Add your own comment or go to the bottom of the site to read what other visitors have written.

Here are some hdr photos of swede:

Photo taken with Canon 600D and lens Canon EF 40.

Cabbage of Navone quality, the recipe – Chou de qualité Navone, la recette – Repollo de calidad Navone, la receta – Couve de qualidade Navone, a receita – Kohl in Navone-Qualität, das Rezept – Bắp cải chất lượng Navone, công thức – Navone 品质的卷心菜，食谱 – Navone品質のキャベツ、レシピ