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Turnips with Yogurt and Tomato
From Athens Locally Grown
<p>I’m very pro-turnip. You should be, too. If you’re not already eating them raw while roasting a pan full every week, this is a good gateway recipe.</p>Source: Madhur Jaffrey's World Vegetarian (Entered by Regan Huff)
1 cup plain yogurt
1 tsp salt
2 lbs turnips, peeled and cut into 1 1/2 inch dice
3 Tbs peanut or vegetable oil
1/2 tsp whole cumin seeds
2 shallots, peeled and cut in fine slivers
2 medium tomatoes, chopped
1/8 tsp cayenne, or to taste
Step by Step Instructions
- In large bowl, beat yogurt and salt together with a fork until smooth. Pierce turnip pieces with fork and add to yogurt; mix well and set aside for at least 3 hours (or up to 8, but refrigerate after 3). Strain, reserving yogurt.
- Put oil in large nonstick frying pan over high heat. When hot add strained turnips. Stir and fry until lightly browned on all sides (5 m). Remove with slotted spoon and set aside. Turn heat down to medium high. Add cumin seeds; stir once and add shallots, stirring until lightly browned (1-2 m). Add tomatoes and cayenne (1 m).
- Put in turnips and reserved yogurt; bring to boil. Cover, turn heat to medium, and cook (10 m), stirring occasionally. Turn heat down to low and cook another 10 m, stirring occasionally. Do not allow turnips to stick to bottom of pan -- add a little water if necessary.
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