Sweet Kabu alla trentina


Sweet Kabù Turnip: 1 kg
Bacon (or lard): 100 grams
Sugar: 1 tbsp
Extra virgin olive oil: to taste
Salt to taste.
Pepper as needed.


1. Peel the turnips and cut them into not too small pieces.

2. In a large pan, heat two tablespoons of oil with the bacon cut into small pieces.

3. As soon as the pancetta becomes slightly golden, add the diced turnips, add salt and pour in the water to cover them. Also add a pinch of salt and a teaspoon of sugar.

3. Cover the pan and cook over low heat for about 40 minutes.

4. Check the consistency after 40 minutes, if the water has collected, remove from the pan and serve in a serving dish.

Sweet Kabu au gratin


Turnip Sweet Kabù: 700 gr
Milk: 500 ml
Butter: 1 nut
Parmigiano Reggiano: to taste
Salt to taste.
pepper as needed.


Delicate and perfect for winter, baked turnips au gratin are simple to prepare and truly delicious.
To give this dish an extra boost, you can add flavorings such as nutmeg, curry or black pepper. You can also add aromatic herbs, one above all the thyme that goes perfectly with the taste of turnips.

1. Peel the turnips with a potato peeler, then cut them into 3-4 mm thick slices with the help of a mandolin.

2. Spread the butter into cubes on the bottom of a pan suitable for cooking in the oven.

3. Distribute the turnips forming layers like lasagna, flavoring each layer with a pinch of salt and nutmeg.

4. Cover with the milk and spread the grated Parmesan cheese on the surface.

5. Bake at 200 ° C for 40 minutes, until the turnips are tender and the milk has dried, forming a sort of béchamel.

6. Serve the turnips in the oven after letting them cool for about ten minutes.

Sweet Kabu caprese Salad


Large ripe tomatoes: 2
1 tablespoon of Sweet Kabù leaves
Vinegar: 1 tsp
Half lemon in juice
Extra virgin olive oil: 1 tbsp
Salt to taste.


This recipe is a reinterpretation of the classic caprese in which the protagonist is mozzarella.
In this recipe, the entire Sweet Kabù plant is used instead of mozzarella, without wasting anything. The leaves are rich in folate, potassium, iron and vitamins K and C. If left over at the end of the preparation of the chopped leaves, it can be used as a dressing for salads, meats or roasted vegetables.

1. Prepare the Sweet Kabù leaf mixture by chopping the leaves.

2. Put the mixture in a cup and mix it with the olive oil.

3. Add the lemon juice, a dash of vinegar and a pinch of salt.

4. Cut the Sweet Kabù into thick slices after removing the stems and leaves, the green part.

5. Slice the tomato to obtain slices of a certain thickness.

6. Arrange the Sweet Kabù alternating with tomato slices on a large plate.

7. Cover everything with the previously prepared mixture and add a pinch of salt.