Curried Turnips

 
Recipe inspired by Chef Louise Noel

Recipe inspired by Chef Louise Noel

Ingredients:
* 2 T. oil
* 1 large onion, thinly sliced
* 1 tsp. fresh ginger, grated
* 2 cloves garlic, minced or finely chopped
* 1 T. curry powder
* 1 tsp. each ground cumin, coriander
* 1/2 tsp. turmeric
* 2 cups fresh turnips, peeled and diced
* 1 14-oz. can fire-roasted diced tomatoes
* 2/3 cup water
* 1/2 tsp. sweetener (sugar, brown sugar, agave, or honey)
* 1 tsp. salt

Directions:
1. Heat oil in a heavy-bottom pot on medium heat. Saute onions until golden.
2. Add the ginger and garlic, stir 2 minutes more, and then add the spices, stirring well to cook.
3. Stir in the turnips, tomatoes, water, sugar and salt. Cover and bring to a simmer for 10 minutes.

 

Hot & Sour Bok Choy and Turnip Stir-Fry

 
Recipe courtesy of  Natural Gourmet Institute

Recipe courtesy of Natural Gourmet Institute

© All Rights Reserved auntneecey (Flickr Creative Commons user)

© All Rights Reserved auntneecey (Flickr Creative Commons user)

Ingredients:


2 tablespoons sesame oil
1 medium leek, white part sliced into half-moon
3 stalks green garlic, white bulbs minced
1/8-1/4 teaspoon red chili flakes
4 baby turnips, sliced into half moons
1 pound bok choy, leaves and stems chopped separately
1 tablespoons rice vinegar
1 teaspoons tamari or soy sauce
1 ounce scallions, sliced

Directions:

  1. Heat sesame oil in a sauté pan. Add leek and sauté until translucent, about 5 minutes.
  2. Stir in garlic and chili flakes. Add turnips and bok choy stems; sauté over high heat until tender, about 7 minutes.
  3. Add bok choy greens, rice vinegar, and tamari. Cook for 1-2 minutes, until greens are wilted.
  4. Garnish with scallions and serve.