I can tell that the cold weather is here to stay with the most recent bounty from my CSA farmer share. Solid and heavy produce like apples, carrots, turnips and broccoli dominated the weight of my two carry-ons. I still have a jar of homemade kimchi in the fridge so I wanted to do something different yet familiar with the turnips. I turned to my copy of Monisha Bharadwaj’s India’s Vegetarian Cooking to try her spiced turnips recipe after I remembered doing a similar take on kohlrabi.
4 medium turnips, peeled, chopped
1 large tomato, chopped
1 small onion, sliced
2 tbsps ginger-garlic paste
1 tsp cumin
1 tsp fennel seeds
1/2 tsp turmeric
1/2 tsp red chili flakes
a small handful of cilantro leaves, finely chopped
1. Heat some oil in a pot and sauté the onions until soft. Add the ginger-garlic paste and the chili flakes. Add the tomatoes and all the spices. Season with a little salt. Stir until well blended.
2. Mix in the turnips and add about 3/4 cup of water. Stir to combine everything. Cover and bring to a boil and then reduce heat to simmer for about 15 minutes or until turnips are tender.
3. Remove from heat and add in the cilantro leaves.
I use a similar recipe using kohlrabi