Curried Baby White Turnips With Turnip Greens Recipes

RECIPE FOR BRAISED BABY TURNIPS AND GREENS WITH TURMERIC, GARLIC, AND LIME JUICE

Steps:

• Bring water and a pinch of salt to a boil in a saucepan. Add whole turnips and simmer until cooked two-thirds of the way, about 5-10 minutes. Drain water. When turnips are cool enough to handle, slice them into half-inch wedges. If they are baby white-skinned turnips, the skins should be thin, and there will be no need to peel. If the skins have a purple tinge, peel them before slicing. Set aside until needed.
• Remove kale or other greens from stems. Chop, and plunge into a bowl filled with cold water. Swish the greens around with your fingers to remove any dirt, and set aside until needed.
• Follow the same preparation with the leeks. Slice leeks into 6 inch lengths, and then in half lengthwise. Slice each half lengthwise again. Chop into half-inch pieces. Plunge into a bowl of cold water and swish around with your fingers. Set aside until needed.
• Heat oil in a large skillet on medium heat. Add garlic and sauté until just starting to brown. Add turmeric and optional asafetida directly to the oil, and stir to release their aromas. Add leeks by removing them from the water with your hands and transferring to the skillet. The water will cause the oil in the skillet to sizzle, so be a little careful. I use this method because the bit of water kickstarts the cooking process, and any dirt on the leeks will have settled to the bottom of the bowl and remains there. It is the quickest way I have found to wash, and cook vegetables. Sauté leeks until golden brown.
• Add the prepared turnips and kale, along with a couple tablespoons of water. Stir well and cover the skillet. Braise the vegetables for about 3 minutes and stir. Cook for 3 more minutes and test for doneness. Taste, and add more salt if needed.
• Transfer vegetables to a serving dish and sprinkle with fresh lime juice.

TURNIP CURRY

Steps:

• Heat oil in a large saucepan on medium-high heat, add curry powder, turmeric, paprika, allspice. Cook until fragrant, stirring constantly, about one minute.
• Add onion, garlic, ginger, bell pepper, thyme, cook stirring until onion is soft, about 2 minutes.
• Stir in cubed turnip and stir to coat. Add vegetable broth, Scotch bonnet pepper, cover and bring to a boil.
• Reduce to a simmer and cook turnip until tender, about 20-25 minutes, or until there is a thick sauce. Add salt to taste.

ROASTED BABY TURNIPS WITH SAUTEED TURNIP GREENS

Steps:

• Pre-heat the oven to 400
• Rinse the turnips, cut off the tops, and set them aside
• Rough chop the garlic cloves and keep each chopped clove separate
• Trim the root ends off of the turnips. slice them in half and add them to a cast iron pan along with one clove of chopped garlic.
• Add the olive oil to the turnips and stir making sure the turnips are coated in oil.
• Place the pan in the oven and roast the turnips for 10 minutes
• Take the turnips out of the oven and give them a quick stir. Place them back in the oven and roast for 10 minutes longer or until the turnips begin to turn golden in color.
• Remove the pan from the oven, and place the turnips in a dish.
• Place the pan on the stove over medium heat. Add the remaining garlic and the greens; stir until they begin to wilt (about 3 to 5 minutes).
• Turn off the heat and toss in the turnips from the platter to heat them through and serve.

SPICED TURNIPS (SHALGAM MASALA)

Steps:

• Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
• Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

SIMPLE TURNIP CURRY

Steps:

• 1. Heat the oil in a large nonstick wok or saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the turnips and ginger, reduce the heat to medium-low, and cook, stirring, until golden, about 5 minutes.2. Add the tomato, cayenne pepper, turmeric, and salt, and cook until all the juices evaporate, about 3 minutes. Mix in the yogurt, stirring constantly to prevent it from curdling.3. Add the water and bring to a boil over high heat, then reduce' the heat to medium, cover the pan, and cook until the turnips are very soft, about 10 minutes. Mix in the sugar, transfer to a serving dish, sprinkle the garam masala on top, and serve hot.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

GLAZED BABY TURNIPS AND CARROTS

Steps:

• Trim baby turnips and carrots, leaving about 1/2-inch stems if green were attached, and peel if desired. If using regular turnips, peel and cut into 1-inch pieces. In a steamer set over boiling water steam turnips and carrots separately, covered, until just tender, 6 to 8 minutes. Vegetables may be prepared up to this point 1 day in advance and kept covered and chilled.
• In a large heavy skillet cook vegetables in butter with sugar and salt and pepper to taste over moderately low heat, stirring, until heated through and glazed, about 4 minutes.