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Turnip Curry turns a large quantity of turnips into a soft, mashable curry with cumin, onion, garlic, ginger, turmeric, and cayenne.

The turnips cook covered with only a small amount of water, so they soften in the seasoned base rather than boiling in a large volume of liquid. Add more water only if the pan needs it.

Maple syrup is stirred in at the end before the turnips are mashed. That small sweet note balances the earthy flavor of the turnips without making the dish dessert-like.

Ingredients

• 2 teaspoons good oil
• 1/2 teaspoon whole cumin seeds
• 1 small onion, chopped
• 1 teaspoon garlic, minced
• 1 tablespoon fresh ginger, minced
• 8 cups large turnips, peeled and cubed
• 1/4 cup water
• 1/2 teaspoon turmeric
• 1 teaspoon sea salt
• Cayenne pepper to taste
• 1 teaspoon maple syrup

Method

Heat the oil in a large pot over medium-high heat. Add the cumin seeds and let them sizzle for 30 seconds. Add the onion and sauté for 4–5 minutes until golden, then add the garlic and ginger and cook for 1 minute. Add the turnips, water, turmeric, salt, and cayenne and toss to combine. Reduce to medium, cover, and cook for 30–40 minutes until the turnips are soft, adding a little more water if needed. Stir in the maple syrup, mash the turnips, adjust the seasoning, and serve. Makes 2–4 servings.