TURNIP CURRY
Turnip curry is incredibly delicious and bursting with flavors, fresh turnip cubes cooked with aromatic herbs and spices, a sure hit when you serve it.
Provided by Michelle Blackwood, RN
Categories Main Course
Time 40m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 90, Carbohydrate 8, Fat 5, Protein 3
ROASTED BABY TURNIPS WITH SAUTEED TURNIP GREENS
Sweet and tender baby turnips are roasted in olive oil and garlic then tossed with turnip greens for a delicious spring side dish.
Provided by Anne
Time 30m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 76 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 5 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 50 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
STIR-FRIED BABY TURNIPS WITH SPRING ONIONS, GREEN GARLIC AND TOFU
The fresh ginger I'm finding at springtime farmers' markets is new and juicy, like the spring garlic and onions. I'm sure this is going to be just one of many springtime stir-fries, but right now it's a favorite. It's inspired by an irresistible bunch of baby turnips I bought at a Sunday farmers' market. The turnips were no bigger than a small round radish, but their greens were lush - I had about 6 cups of leaves after I'd stripped them from the stems. Sweet spring onions and green garlic contrast beautifully with the bitter flavor of the turnip greens.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 20m
Yield Serves 3 (4 if there are other dishes)
Number Of Ingredients 12
Steps:
- Drain and dry tofu slices on paper towels. In a small bowl or measuring cup combine soy sauce, rice wine or sherry, stock or water, and honey or agave nectar. Have all ingredients within arm's length of your wok.
- Cut away greens from baby turnips. Scrub turnips and if very small, cut in half; if larger than a Ping-Pong ball, quarter. Stem greens, wash leaves in 2 changes of water and chop coarsely. Set aside near your wok.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add tofu and stir-fry until lightly colored, 1 to 2 minutes. Remove to a plate.
- Swirl in remaining oil, add garlic and ginger and stir-fry for no more than 10 seconds. Add onions and stir-fry for 1 minute. Add turnips and stir-fry for another minute or 2, then add salt and pepper, toss together and add soy sauce mixture. Add greens and stir-fry for 1 to 2 minutes, until vegetables are crisp-tender.
- Return tofu to the wok along with the cilantro. Stir-fry for 1 minute and remove from heat. Serve with hot grains or noodles.
Nutrition Facts : @context http, Calories 200, UnsaturatedFat 7 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 1 gram, Sodium 498 milligrams, Sugar 4 grams
BABY GREENS WITH BALSAMIC-ROASTED TURNIPS AND WALNUTS
In spring I welcome tender raw turnips into my salads, but I use another approach in the winter. I took some medium-size turnips that had been lingering in my crisper for some weeks, tossed them with balsamic vinegar and olive oil and roasted them. They would make a fine side dish, but I had a salad in mind. I paired the roasted turnips with tender baby greens, walnuts and blue cheese. I have served the turnips warm with the salad and also after they cooled; I liked them best warm.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, appetizer, side dish
Time 40m
Yield 4 to 5 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Line a baking sheet with parchment. In a large bowl whisk together balsamic vinegar with sugar and 2 tablespoons olive oil. Toss with turnips until turnips are thoroughly coated. Season to taste with salt and pepper. Transfer to parchment-covered baking sheet, dousing turnips with any liquid left in bowl. Spread turnips in an even layer and place in oven. Roast 10 minutes, then use tongs to flip wedges over and roast for another 10 to 15 minutes, until tender and nicely colored. Remove from heat.
- In a small bowl or measuring cup whisk together sherry vinegar, mustard, garlic and salt to taste. Whisk in remaining olive oil and walnut oil. If any liquid remains on baking sheet, tip into dressing.
- Combine greens, walnuts, blue cheese and fresh herbs in a salad bowl. Turnips can be tossed with greens or spooned on top or on the side. Toss greens mixture with dressing and turnips if tossing turnips with salad, and serve.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 21 grams, Carbohydrate 10 grams, Fat 26 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 4 grams, Sodium 373 milligrams, Sugar 5 grams, TransFat 0 grams
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