This delightfully simple salad can be made with either raw or caramelised turnips, for completely different tastes. Caramelising them removes the tang of the raw turnips, so it depends on your tastes and your mood for the day. I love to slice the turnips (or daikon, which can be used instead of turnips), but you can also shred or julienne the raw ones or cut the caramelised ones into thin wedges (about 0.5 cm) before cooking.
It is such a simple salad, it takes 30 seconds to get together once the turnips are prepared.
Similar dishes include Turnips in Yoghurt, Daikon Salad with Nigella Seed, and Daikon and Coconut Salad.
Browse all of our Turnip recipes, and all of our many many Salads. Or explore our Mid Spring dishes.
We use Australian measurements: 1 tspn = 5ml; 1 Tblspn = 20ml; 1 cup = 250ml.
Continue reading “Turnip Salad with Capers (Raw Turnip or Caramelised Turnips)”
We have had a bit of a thing for turnips this year, and recently we found the most gorgeous ones at the Organic stall in the Adelaide Central Market. It seems a crime to peel them, but we did, and made this gorgeous curry that comes from Kashmir.
The turnips are cooked with spice powders until tender, then coated in a yoghurt sauce. The central spice is fennel and it is a great match to the creamy turnips.
Similar dishes include Turnip Salad with Capers, Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup with Coriander-Walnut Paste.
Browse all of our Turnip recipes and all of our Kashmir dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Winter recipes.
Continue reading “Spicy Turnips in Yoghurt | Kashmiri Shalgum Curry”
This is a great Winter salad, a great accompaniment to hot Wintery dishes, and healthy as well. Winter root vegetables are julienned and dressed with a chilli vinaigrette before toasted almonds and poppy seeds are added. There is not much that is more delicious than this. You can make it at other times of the year – I do – but it is harder to find kohlrabi or jicama in Summer.
The recipe is an Ottolenghi one, from his book Plenty More. I received my first Ottolenghi book, Ottolenghi, as a gift after a visit to London, and before Yotham had made an impact in Australia. It was an eye opening book at the time, and it is a measure of the impact of Ottolenghi and his crew that we now take as normal many of the ingredients that Yotham introduced and were harder to find at the time.
In fact, today it is Ottolenghi day on the blog – one of two days per month where we publish all the latest posts of recipes we have tried in our project of cooking from Ottolenghi books – currently we are cooking from Plenty More, but not ignoring his other books completely. Note that I often slightly massage the recipes to suit what is available from our garden and pantry.
Similar dishes include Kohlrabi Creamy Soup, Turnip Salad with Capers, Red Cabbage Slaw with Barberries, Waldorf Salad, Ensalada, and Roast Beetroot Salad with Sweetcorn.
Browse all of our Salads and all of our Ottolenghi dishes. We have written about our experiences cooking through Plenty More. Or explore our Mid Winter dishes.
Continue reading “Crunchy Root Vegetable Slaw”
Our focus this Winter is to cook more Winter vegetables. We love them, but our Winters are usually filled with the same old culprits – carrots, potatoes, greens, eggplants, and so forth. The great produce of Winter – swedes, turnips, parsnips, the huge variety of greens, daikon – appears less often on the kitchen bench. So our focus this year is to include them more often.
In the Middle East it is common to cook turnips with Date Molasses, and it is the time of the year (Ramadam) as I write, where date-anything is available in the local Middle Eastern shops. But having just made our Winter batch of Quince Molasses, we used this instead, and the result is truly delicious. I have heard that this dish is common in Iraq and that Iraqi Jews can serve it as a dessert. It is not surprising -it is that sort of dish that can be served either as a savoury one or sweet one.
It is an easy dish to make, and the resulting sauce – turnipy and quincy – is perfect. I can also imagine that a dish of turnips slow cooked with fresh quince fruits would be spectacular too!
Similar recipes include Leeks with Quinces, Sweet Quince Relish, Spicy Turnips in Yoghurt, Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, and Turnip Soup.
Browse all of our Turnip recipes and all of our Quince dishes. Or browse all of our Late Autumn Dishes.
Continue reading “Turnips with Quince Molasses”
I need to share a secret. In this household, our focus on Winter veggies has been low. Turnips and Swedes (Rutabaga) have been relegated to vegetable soups, Parsnips have been a little more loved, beautiful winter greens are pretty much only simply quickly steamed or sauteed.
But our Winter Kitchen is changing. Horseradish returns. We found some Mustard greens. Beets, home grown, are prized for their earthy flavours. Celeriac is never left, ignored, in the bottom of the fridge. Jerusalem Artichokes are loved. Lotus root tentatively played with. Jicama (Yam Bean) has always been loved. Potatoes and Daikon make more regular appearance. Swede and Turnips are loved for their own flavours. Sweet Potato and Yam – beautiful textures and flavours.
Today we cook some wonderful baby turnips with spices, mustard greens and a little creamy yoghurt sauce. Such an extraordinary dish. But use any other green if you can’t source Mustard Greens.
Similar dishes include Turnip Salad with Capers, Spicy Turnips in Yoghurt, Sri Lankan Mustard Greens with Coconut, Steamed Mustard Greens with Shiitake and Sambal, Turnips with Quince Molasses, Mustard Greens with Mooli, and Turnip Soup with Yoghurt and Coriander-Walnut Paste.
Browse all of our Turnip recipes and all of our Mustard Greens dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Autumn recipes.
Continue reading “Turnips with Mustard Greens in a Creamy Sauce”
Out of Afghan comes a soup with Turnips – in fact turnips feature strongly throughout the Middle East around to Afghanistan. This recipe cooks the turnips with spices and leeks and serves it as a creamy soup accompanied with a paste of coriander, chillies, garlic and walnuts. Turnips when cooked are so gentle. They are definitely an under-rated vegetable here in Australia.
The coriander paste in this recipe includes vinegar, and the tang of the acid with the sweetness of the turnips is delightful.
Similar recipes include Spring Onion and Green Pea Soup, Spicy Turnips in Yoghurt, Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, Cream of Roasted Swede Soup, Radish with Coconut Milk, Georgian Coriander and Walnut Paste, and Zhug.
Browse all of our Turnip dishes and all of our Soups. Or explore our Late Autumn dishes.
Continue reading “Turnip Soup with Yoghurt and Coriander-Walnut Paste”
Let’s face it, Barley is primarily a winter grain, cooked into soups, pilafs, “risottos” and vegetable stews. Its creamy texture is divine in winter, pairing well with parsnips in particular, with winter hard herbs and parsley, with tomatoes, and, well, with me. I fell in love with barley this year.
Having experimented with making barley water and roasting barley to make barley coffee, I can now leave those uses behind – I am not a terrific fan of either although they are interesting. But wintery barley uses – sign me up.
This is a huge vegetable and barley soup, full of goodness and just right for a day when the temperature doesn’t get over about 9C. Best to take some books and a bowl of soup and curl up in bed on those days.
Similar recipes include Lentil, Barley and Vegetable Soup, Turnips with Quince Molasses, Turnips with Mustard Greens in a Creamy Sauce, Charred Okra with Spiced Tomato Barley, Adzuki Bean, Barley and Pumpkin Soup, Parsnip and Barley Soup, and Barley and Root Vegetable Soup.
You might like to explore our other Barley recipes. Our Soup recipes are here. Or browse our easy Mid Winter recipes.
Continue reading “Vegetable and Barley Soup”
A French Soup so good that your friends will request the recipe
In the days when my kids were growing up, I really was famous for this soup. People would request it if they were coming over for a meal. I would keep copies of the recipe handy for people. We make it still today, and it is still just as good.
I love the way that the colour of this soup mirrors that of the falling autumn leaves at my house.
This is a great dish for Thanksgiving, if you celebrate that US festival. Other Thanksgiving recipes are here.
Are you looking for Pumpkin Soups? Try these: South Indian Pumpkin Soup, Adzuki Bean, Barley and Pumpkin Soup, Italian Pumpkin Soup, Special Pumpkin Soup, and Pumpkin Soup with Red Peppers.
Or try some other Pumpkin recipes, like Pumpkin Couscous Salad, Caramelised Roast Pumpkin, and Pumpkin Cooked in a Covered BBQ.
Feel free to browse recipes from our Retro Recipes series – vegetarian recipes from our first blog from 1995 – 2006. You might also like our Pumpkin recipes here and here. Or you might like to browse Soup recipes here and here. Check out our easy Winter recipes here and here.
Continue reading “Soupe au Potiron | Our Family’s Favourite Cream of Pumpkin Soup”