Tuesday, June 16, 2009

Moroccan Turnip Stew

In case you still have turnips rolling around in you vegetable drawer…

2 onions
4 carrots
3-5 turnips
handful of raisins
1 can chickpeas
1 can diced tomatoes
1 T garam masala
1 t ground coriander
dash of cinnamon

-Chop onions, carrots and turnips into chunks (I like them on the big side for this dish).
-Saute onions in some vegetable oil until they are softened but not brown. Use a pot so you’ll be able to cover this dish and simmer.
-Add garam masala, coriander, and cinnamon and stir for another minute. You can season this to taste. I love these spices so I’d actually add more.
-Put in the rest of the vegetables, raisins, chickpeas, and tomatoes. Bring to a bubble, then cover and simmer for about 30 minutes or until carrots and turnips are tender.
-Serve over couscous or rice.
-My friend Denise would make sure there’s a garnish. Add a few sprigs of cilantro and/or a dollop of plain yogurt for a burst of fresh color and balance to the heat.

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