Author Notes
Romy says, "Turnips are extremely easy to cook, there are many ways of coking with them, from soups, salads, purée, fermenting, or pickling. Every winter mum used to pickle turnips and then enjoy them out of season. This is one of the simple recipe to make!" —The Curious Pear
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Ingredients
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3 teaspoons
butter or ghee
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6
cloves garlic, thinly sliced
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250 grams
small white turnips, washed and sliced with a mandoline
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2
green chiles, chopped
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1 teaspoon
nigella seeds
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1 teaspoon
dried pomegranate seeds (anardana)
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1 teaspoon
ground turmeric
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Salt, to taste
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2 teaspoons
lemon juice
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3 teaspoons
freshly chopped chilantro
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10 milliliters
(2 teaspoons) water
Directions
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Heat a sauté pan over medium heat, add butter or ghee and the sliced garlic and cook until light brown, be careful not to burn it.
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Add the turnips and the green chillies cook for 2 minutes. Add nigella seeds, pomegranate seeds, turmeric, salt, and lemon juice, and mix well.
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Add the cilantro and water and cook, stirring occasionally, for 5 to 6 minutes, until tender but with some crisp bite to them. Because small turnips don't take long to cook, it's not necessary to cover the pan.
Best friends Issy and Meg have spent the last decade sitting across tables from each other, travelling the world knife and fork in hand. Photographing bowls of steaming noodles, exotic street food and some of the world's most exciting cooks, Issy makes up the photography side of the duo, while Meg records each bite in words. Considering their equal obsession for food and each other, it was inevitable that the two would eventually combine to become The Curious Pear, intent on bringing you reviews, food features and interviews with the culinary crowd, as well as pieces on their favourite eating spots from around the world. The Curious Pear are the contributing Food Editors at SUITCASE Magazine, bringing you a weekly food column at suitcasemag.com, as well as contributing for Time Out, Food52, Life & Thyme, Trends on Trends, Guest of a Guest and more!
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