Spicy Turnips
When I made this dish, it was the first time Doug ever said he liked turnips. It was quite an achievement.
This is a long cook for the top of the stove, so be sure to use the burner designed for slower cooking. Most stove tops have one. If you don’t know where your instruction book is, well most of them are online now-days.
This is an Indian inspired dish and some of the spices may be unfamiliar. If you want you could start by reading the Introduction to Indian Recipes.
Serves: 4
Ingredients:
1 ½ lbs turnips peeled chopped and washed
2 lg onions, chopped
2 tomatoes chopped
1 tsp garlic, minced
1 tsp ginger root, peeled and grated
2 green chilies chopped
1 tsp freshly ground cumin
1 tsp freshly ground coriander
½ tsp freshly ground turmeric
2 cups water
2 tbsp light olive oil
1 tsp sugar
salt to taste
finely chopped cilantro
Instructions:
Heat the oil in a heavy pot. Add the chopped green chilies, ginger and garlic. Sauté briefly. Add onions and sauté on medium heat for 3 minutes or until lightly browned.
Now, add tomatoes, salt, turmeric, cumin and coriander. Simmer on medium heat for 3 minutes.
Add the turnips and water, stir well. Cover pot and simmer for 1 hour, adding more water as necessary. When turnips are tender, add the sugar and very lightly mash. Continue to simmer uncovered until any excess water is gone.
Garnish with finely chopped coriander leaves.
Serve with rice, couscous, naan, or quinoa.