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Turnips
Jul 18, 2007 12:12:26 GMT 10
Post by braided-rug on Jul 18, 2007 12:12:26 GMT 10
I have one very large turnip in the fridge to use up and trying to find interesting main dishes. Not sure we will make this one, but it sounds nice. Spiced turnips with spring greensIngredients 400g/1lb spring greens 2 tbsp sunflower oil 2 tsp cumin seeds 1 red chilli, split lengthways 5cm/2in piece root ginger, peeled and grated 4 plump garlic cloves, peeled and crushed 400g/1lb small turnips, trimmed, peeled and quartered salt, to taste ¼ tsp ground turmeric Method 1. Finely slice the spring greens and wash them thoroughly - this isn't just to remove any grit, but also because, as there's no liquid added to this dish, the water clinging to the leaves will ensure that the greens cook quickly and evenly. 2. Heat the oil in a large lidded pan and add the cumin seeds. When they begin to pop, reduce the heat and add the chilli, ginger and garlic. 3. Add the turnips, salt and turmeric, cover the pan with a lid and cook for ten minutes. 4. Add the spring greens and cook, covered, for a further ten minutes, stirring occasionally, until they are tender but still brightly coloured and slightly crunchy. 5. Serve hot as a side dish, removing the chilli before serving if you wish. From: www.bbc.co.uk/food/recipes/database/spicedturnipswithspr_86123.shtml
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Turnips
Jul 18, 2007 12:21:18 GMT 10
Post by braided-rug on Jul 18, 2007 12:21:18 GMT 10
Aash-e Shalgham Ingredients: (4 servings) * turnip, 500 grams * long grain or basmati rice, 100 grams * ground lamb or beef, 200 grams * onions, 2 large * split peas, 50 grams * turmeric, 1/2 teaspoon * mint, 100 grams fresh or 2 teaspoons dried * cooking oil * salt * black pepper Directions: Mix ground meat with grated onions, salt and black pepper. Shape into small balls, and fry in oil until colour changes. Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes. Wash turnip and rice. Peel turnip and cut into a few pieces. Add both to aash. Also add turmeric, salt and black pepper. Mix well and cook over low heat for about 15-20 minutes, stirring occasionally. If using fresh mint, wash and chop finely. Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving. From: www.ee.surrey.ac.uk/Personal/F.Mokhtarian/recipes/aash-shalgham.html
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Turnips
Jul 20, 2007 9:33:02 GMT 10
Post by braided-rug on Jul 20, 2007 9:33:02 GMT 10
We had that recipe for tea last night. It was good because the turnips weren't strong, you weren't really aware of the peas either. We used yellow ones. The kids liked the meat balls. It goes great with tomato sauce or ketchup as well. We had basmati rice, with I think is especially nice with Indian food compared to white rice. We used beef mince. For 6 people these are the quantities we used. Turnips & Meatballs2 medium turnips 3/4 cup basmati rice 5 cups boiling water beef mince (600g?) 2 large onions 2/3 cup yellow split peas 1 teaspoon turmeric mint, 100g fresh or 2 teaspoons dried cooking oil salt black pepper. Mix mince with grated or chopped onions, salt and black pepper. Shape into meatballs, and fry in oil until colour changes. Add hot water and split peas and cook over medium heat for about 10 minutes. Wash turnip and rice. Peel turnip and cut into a cubes. Add both. Also add turmeric, salt and black pepper. Mix well and cook over low heat for about 15-20 minutes, stirring occasionally. If using fresh mint, wash and chop finely. Fry mint in oil over medium heat for 2-3 minutes and pour over stew when serving. ~ You can also use this recipe: www.iranchamber.com/recipes/soup/aashe_shalgham.php
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