Turnips

Ingredients

• 2 medium turnips (cleaned, peeled, and chopped into cubes)
• 1 medium onion (chopped)
• 2 small tomatoes (chopped)
• 1 Tbsp ginger + garlic paste
• 3-4 green chilies (chopped finely) / red chili powder
• 1 tsp Fennel seeds (crushed coarsely)
• Turmeric
• Salt
• Handful Coriander leaves (chopped)
• 1 tsp Jeera Dhaniya powder (Dried Cumin and Coriander powder)

Seasoning

• 4-5 Curry leaves
• Asafetida (a pinch)
• ¼ tsp Mustard seeds
• 1 tsp jeera/cumin seeds
• Oil of your choice

Directions

1. Boil the chopped turnips in water (along with salt) separately either on the stove top or in microwave. After they are cooked, drain the water. Do not overcook it.
2. Take a big skillet; add about 1 Tbsp of oil. Add mustard seeds and let it splutter, and then add the jeera seeds, asafetida, and curry leaves.
3. Add ginger-garlic paste. Mix it well and let it turn light brown. Then add the chopped onions. After the onions are sautéed and have turned transparent, add salt, turmeric, and chili powder and mix well.
4. Add the tomatoes, Dhaniya Jeera powder, and crushed fennel seeds powder. Sauté well until the tomatoes cook completely.
5. Next add the cooked turnips to this and mix well. Cover with lid and allow it to cook. Sprinkle a little water in between if necessary.
6. Lastly, garnish with chopped coriander leaves.

Serve with Rotis / phulkas or with Rice.

Ingredients

• 3 large turnips (or potatoes)
• 1 onion (optional)
• 1 large pat of butter (or oil of your choice)
• 1-2 teaspoons garlic powder
• Salt and pepper to taste
  
  

Directions

1. Peel turnips and chop off the top and bottom (save these to make veggie scrap broth). If using potatoes, scrub well but don’t peel.
2. Either grate turnips (or potatoes) or chop them in quarters, then slice very thinly. If using onion, peel and chop onion.
3. Melt your pat of butter (or oil of your choice) in a frying pan, then saute onion (if using). Once the onion is translucent, add the turnips (or potatoes) and garlic.
4. Leave the turnips or potatoes on a medium/low flame, stirring occasionally to stop it from burning, but keeping them in one place for long enough to get browned on the bottom.
5. Cook until the turnips or potatoes are totally soft, then season with salt and  pepper to taste.
6. Serve with tofu scramble or eggs on the side for a nice, filling breakfast!

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion
• 4 cloves garlic
• 4 tablespoons chopped fresh ginger
• 3 medium turnips
• 3 large carrots
• 1 quart low sodium, fat-free chicken broth or vegetable broth
• 4 tablespoons reduced fat peanut butter
• 2 tablespoons Sriracha
• 1 tablespoon Tamari (or soy sauce)
• 1/2 cup fat free half n half (or coconut cream)
• Chopped Cilantro
• Toasted sesame seeds

Directions

1. Peel and coarsely chop the onion, turnips, carrots, garlic, and ginger. Don’t worry about finesse – you are going to blend it all anyhow.
2. Heat the olive oil in large saucepan to medium-high. Saute the onions for 3-4 minutes until they sweat. Add the garlic and saute for 2-3 more minutes. Add the carrots and turnips.
3. Pour in the broth and simmer until the turnips and carrots are very soft – about 20-25 minutes.
4. Add the ginger and turn off the heat. Let the mixture cool for a few minutes (safety first!) Then, add the peanut butter, half and half/coconut cream, sriracha, and tamari.
5. Use an immersion blender (or carefully blend in a regular blender if you don’t have immersion) until VERY smooth. Taste and adjust the seasoning if needed. Return to heat and bring back to a simmer.
6. Ladle into a bowl, top with sesame seeds and cilantro, and enjoy.

Note: that this soup is quite thick – if you prefer a thinner soup you can add some more broth.