I am so excited to introduce my new look designed by Melissa who writes a terrific blog called “20 going on 80”. She is a graphic design student who also offers blog design. Melissa is a very talented young woman and I am thrilled with the work that she did to make my blog look great! If you are in the market for a blog makeover go to this link to see what she has to offer!
Now to the featured recipe this week: Indian-inspired Turnips with Kidney Beans. Turnips are certainly not on my favorite foods list but I am not yet ready to admit that I dislike them either. It is challenging to find an acceptable way to serve this root veg without making my family turn up their noses and say “No Way!”
This recipe blends so many great Indian inspired seasonings that the taste of the turnip is mellowed and the color turns to a golden yellow, helping mask the ingredient. Pairing with the kidney beans and serving over rice makes for a well-balanced and healthy meatless meal. And knowing that nearly all the ingredients, including the spices, are super nutritious and beneficial making this dish a winner! I hope you try it- you may turn into a turnip lover.
recipe adapted from allrecipes.comIndian-inspired Turnips with Kidney Beans 2 turnips, peeled and cubed, Nolte Hills Nursery, Morrison, MO
14.5 oz can kidney beans, drained and rinsed
3 Tbsp vegetable oil
1/2 tsp ground cumin (whole cumin seeds would work well too)
1/2 tsp whole fennel seeds
1 cup finely chopped red onion, Yellow Wood Farm, Hermann, MO
1/2 tsp minced fresh ginger root
1/2 tsp minced garlic, Roundabout Farm
1 cup chopped tomatoes, Hilty Bee Yard, Silex, MO
1/2 tsp salt
1 tsp paprika
1/2 tsp turmeric powder
1/2 tsp ground ginger
2 Tbsp water
1/2 tsp garam masala (optional)
1. Place turnips in a saucepan with 1 cup water and 1/2 teaspoon salt. Bring to a boil over high heat, then reduce heat, cover, and simmer until the turnips are soft, about 5 minutes. Drain, add kidney beans, keep warm.
2. Meanwhile, heat vegetable oil in a skillet over medium-high heat. Stir in the cumin and fennel, and cook until the spices toast and become fragrant, about 1 minute. Stir in the onion, and cook until it turns golden brown, about 5 minutes. Stir in the minced ginger and garlic, cook and stir for 30 seconds, then add the tomatoes and salt, and continue cooking until the mixture turns pasty. Finally, stir in the paprika, turmeric, ground ginger, and 2 tablespoons water; cook 2 minutes more.
3. Combine the tomato mixture to the turnip-kidney bean mixture and simmer about 10 min. Sprinkle with garam masala if desired. Serve over a bed of cooked rice.