Spring turnip season comes and goes quickly. For a way to get the most out of this ephemeral veggie, try this curry recipe contributed by one of our 2018 CSA members!
This member says, “One of the vegs that we like best from your farm is the spring turnip. Unfortunately it comes early and we only get one or maybe two opportunities to eat it every year. We make it in Indian style. It is very very delicious.”
Spring Turnip Curry
- 4 golf ball sized turnips diced, along with the leaves, chopped.
- 1 medium onion
- 2 cloves garlic
- ½ tsp cumin seeds
- ½ tsp mustard seeds
- 1 small tomato
- ½ tsp turmeric
- 1 tsp cumin powder
- 1 tbsp coriander powder
Chop the onion finely and fry till it is well softened, then add the minced garlic and fry for another minute or so. Add the cumin and mustard seeds and fry until they pop.
Chop up the tomato (or use canned), and add a little water and salt. Add the diced turnips and chopped turnip leaves. Heat on medium till it boils, then turn the heat to low, cover and cook (stirring occasionally) for about 10 minutes until the turnips are tender.
Eat with rice or good Indian bread (chapatis).