Curried Baby Turnips, is the first in a series of six recipes inspired by Vegetables From Down The Road. The baby turnips from our neighboring farm were so fresh that I decided to use them tops and all. This is a classic Indian dish which is usually made with cilantro. Here I substituted the tender, fresh turnip tops for the cilantro.
- 2 bunches of baby turnips (each bunch had 5 turnips)
- 3 peppers (use whatever variety you have on hand–here I used a Fresno, a sweet orange pepper and a fiery hot green scotch bonnet pepper.) Mixing up the type of peppers results in a more complex flavor.
- 2 inches of ginger root
- 2 inches of turmeric root (if you cannot find fresh turmeric, use 1/2 tsp. of powder instead)
- 8 ounces of frozen peas
- 1 Tbsp. tomato paste
- 1 tsp. cumin seeds
- 1 tsp. black mustard seeds
- 1/2 tsp. nigella seeds
- 1 tsp. chili flakes (optional if you want to make the dish more spicy)
- 1 tsp. smoked paprika
- 2 tsp. garam masala (I make my own, but you can purchase it at an Indian grocery store or a spice market)
- 2 Tbsp. grape seed oil
- salt and pepper to taste
- Trim off the turnip bottoms and tops. Leave the skins on. Cut the turnips in half and then slice them into thin moon shapes.
- Roughly chop the turnip tops.
- Finely dice the chilies and ginger.
- Coat a large stainless steel skillet with grape seed oil and place on medium heat.
- Add the turnips, chilies and ginger.
- Add salt and pepper to taste.
- Sprinkle on the cumin, black mustard and nigella seeds. Add the optional chili flakes.
- Using a micro plane or mini grater, grate the fresh turmeric at this point. If you are using powdered turmeric, it will be added later in the recipe. If you add it now, it will burn.
- Saute the turnips until they are translucent and the added seeds begin to pop. You will be able to hear them popping.
- Turn the heat to medium-low.
- Add the tomato paste and smoked paprika. If you are using powdered turmeric, add it at this point. Continue to saute for another 2 minutes.
- Add the chopped turnip tops and saute until they wilt. This should take 2 or 3 minutes.
- Add the peas and sprinkle on the garam masala.
- Add additional salt and pepper as needed.
- Toss everything together.
- Turn off the heat and cover with the lid.
Leave the turnips on the stove without removing the lid for about 10-20 minutes or until you are ready to serve. This process is called “DUM” in Hindi. It allows all the flavors to marry and become one harmonious flavor. This is a very important step in traditional Indian cooking.
As a side note. At the end of February 2019, I found out that I have high blood sugar. For the past 4 months, I have been following a ketogenic lifestyle along with intermittent fasting. I have been successful in controlling my blood sugar and I also lost 30 pounds. I will write more about this in a separate post. This recipe just happens to fit a keto lifestyle. Turnips are a great substitute for potatoes on a keto program. Try this recipe because it is delicious. Let me know how it turns out in the comment section.