Thursday, May 17, 2012

Turnips with Garlic and Black Cumin

I've been meaning to make this recipe for a while to help take care of the last of the CSA turnips. This is a simple recipe that would be great as a vegetarian main, but does require a bit of simmering time. The flavour of black cumin is a bit different than regular cumin (less sweaty old man tasting), so I'm not sure how well a substitute would work, but you're welcome to try. The sauce is thin, so be sure to pair it with some rice.

Turnips with Garlic and Black Cumin (from 660 Curries)

1 tsp black cumin seeds
6 garlic cloves, finely chopped
3 dried red Thai or cayenne chiles, stems removed
2 tbsp canola oil
680g turnips, peeled and cut into 2" cubes
1 1/2 tsp coarse salt
1/4 tsp ground turmeric
1/4 cup firmly packed mint leaves, finely chopped
1/4 cup finely chopped fresh cilantro

1. Combine cumin seeds, garlic, and chiles in a mortar and pound into a pulpy, gritty paste.
2. Heat oil in large skillet over medium high heat. Add paste and stir-fry until garlic browns and chiles are pungent, 1 - 2 minutes.
3. Stir in turnips, reduce heat to medium, and cover skillet. Cook, stirring occasionally, until turnips brown, 5 - 8 minutes.
4. Pour in 1 cup water, salt, and turmeric. Scrape skillet to deglaze. Once liquid boils, reduce heat to medium-low, cover, and simmer, stirring occasionally until turnips are tender-crisp, 20 - 25 minutes.
5. Fold in mint and cilantro and simmer, uncovered, for 5 - 8 minutes. Serve.

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