7 March 2010
Turnips and Tomatoes
Turnips are one of those not-so-familiar (to me) vegetables we get in our CSA share. In January I finally determined to use up the ones we had received in the Thanksgiving share. I’ve roasted them in the oven and glazed them on the stove in the past, but I was quite intrigued when I saw this recipe for turnips with tomatoes and cumin in Vegetables Every Day by Jack Bishop. I upped the cumin quotient a bit and used a can of Trader Joe’s tomatoes & green chiles instead of the plain diced tomatoes called for. The result was really good! Try this if you don’t mind overpowering the flavor of the turnips.
Braised Turnips with Tomatoes and Cumin
2 Tab olive oil
1 med onion, minced
1 1/2 lbs turnips (or what you have on hand), peeled and cut into 1/2-inch cubes
1 tsp powdered cumin + 1/2 tsp cumin seeds
14.5 oz can diced tomatoes with green chiles
salt & freshly ground pepper to taste
Heat oil in a large sauté pan. Add the onion and cook over medium heat until softened, about 3 minutes. Add the turnips and cook over medium heat, turning occasionally, until lightly browned (about 8 minutes)
Add the cumin and cook, stirring to coat the turnips with cumin, for about 1 minutes. Add the tomates and salt and pepper. Cover the pan and reduce the heat. Simmer, stirring occasionally, until the turnips are tender (about 15 to 20 minutes).
Remove the cover, raise the heat to high, and cook until the liquid in the pan reduces to a thick sauce, 2 to 3 minutes. (Original recipe has you stir in 2 Tab minced cilantro or parsley, but I didn’t have any.) Serve immediately.