Stove-Top Turnip Dinner
In the early 1980’s a foreign exchange student from Morocco lived with us for a year. This is one of many unique and tasty dishes she introduced to us. She served it over couscous, but you could use quinoa or rice.
1 Tbsp. olive oil
¼ c. thinly slivered onion
1½ c. ½” diced turnips
½-¾ c. ½” sliced carrots –about 2 carrots
2 Tbsp. tomato paste
¼ tsp. ground cumin
Salt and pepper
Dash of cayenne, optional
1 can garbanzo beans, drained and rinsed
1 c. chicken or vegetable broth
2 Tbsp. snipped cilantro
1 Tbsp. snipped parsley, optional
In a large skillet or soup pot, saute the onion for 1-2 minutes until soft. Add the turnips, carrots, tomato paste, and cumin. Stir and season with salt, pepper and cayenne (if using). Add the beans and broth, cover, and cook on a low-simmer for about 15 minutes, or until turnips and carrots are tender. Just before serving, stir in the herbs. Serve over couscous.
Recipe created or adapted by Liz Talley, Urban Graze
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