Curried Turnips

January 14, 2010

Curried Turnips

Sara Jones, Tucson CSA

If you still haven’t found a way that you like turnips, give this
recipe a try. Curry spices are also delicious sprinkled over
roasted turnips or rutabagas, as well! And the curry spices,
cumin, coriander, turmeric and ginger are all powerful digestive
aides, for those who find turnips hard to digest.

1 bunch turnips with greens, cleaned, roots diced and greens
roughly chopped
1 small onion
1 clove garlic
About 1 tablespoon freshly grated ginger
1 tablespoon good curry powder
1/4 cup canned, chopped tomatoes
Oil
Fresh chopped cilantro, for garnish

Heat oil in a large skillet over medium high heat. Add onions
and cook until beginning to brown. Smash garlic and ginger into
a paste and add to skillet, then add curry powder. Cook stirring
well for one minute then add turnips and tomatoes and about 1/4
cup of water. Cover and cook until turnips are tender. Stir in
greens and cook until wilted. Season to taste with salt and
garnish with fresh chopped cilantro.

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