17 July 2011
Turnips are not one of my favorite foods – or rather, I’m not all that comfortable cooking turnips, because I don’t have a repertoire of go-to recipes. But they show up in my CSA share, so I try to find interesting recipes to use them up. Here is the most recent success, courtesy of (what else?!?) World Vegetarian. I took it to a pot luck and it got gobbled up. I certainly enjoyed it!
(By the way, am I the only one who does that – takes new dishes to pot lucks? I figure a large audience like that is bound to have a few adventurous eaters, unlike my own family that is only adventurous on other people’s turf. I almost always taste test it first, and if something was a true disaster I wouldn’t take it along…)
Turnips with Yogurt and Tomato
1 cup plain yogurt
1 tsp salt
2 lbs turnips, peeled and cut into 1.5 inch dice
3 Tab peanut or canola oil
1 tsp whole cumin seeds (original recipe calls for 1/2 tsp)
2 large shallots (about 1.5 oz), peeled and cut lengthwise into fine slivers (I used a small leek and part of a garlic scape)
2 medium tomatoes (8 oz), peeled and chopped (I only had a small tomato, so I used diced tomatoes from a can!)
1/8 to 1/4 tsp cayenne
Put the yogurt and salt into a large bowl. Beat lightly with a fork or whisk until the yogurt is smooth and creamy.
Pierce the turnip pieces on all sides with a fork and then put them into the bowl with the yogurt. Mix well and set aside for at least 3 hours. (You can leave the turnips in the yogurt for up to 8 hours, but refrigerate after 3.) Strain, but save the yogurt since you will be using it.
Put the oil in a large nonstick frying pan and set over high heat. When hot, put in the strained turnips. Stir and fry until the turnips are lightly browned on all sides, about 6 minutes. Remove with a slotted spoon and set aside.
Turn the heat down to medium-high. Quickly put in the cumin seeds and stir once. Put in the shallots; stir and fry for 1 to 2 minutes, or until the shallots are lightly browned. Put in the tomatoes and cayenne. Stir and fry for 1 minute. Put in the turnips and reserved yogurt. Bring to a boil. Cover, turn the heat to medium, and cook for 10 minutes, stirring every now and then. The yogurt will curdle as it cooks, but that is okay.
Next, turn the heat down to low and cook another 10 minutes, stirring every now and then. Do not allow the turnips to stick to the bottom of the pan. If necessary, sprinkle a little water if they seem too dry.
Serves 4 to 6.
ETA: After posting this, I looked for other turnip recipes on my blog and found a very similar one, braised turnips with tomatoes and cumin – the main difference being that one doesn’t have the yogurt.