Braised Turnips
Take 10-15 small white turnips and peel them. Cut off the root and stem and parboil for 5 minutes and drain. Take 1/2 cup butter, 2 teaspoons sugar, 2 teaspoons salt and 1 teaspoon white pepper in a pan and add the boiled turnip. Place on high heat for about 30 to 35 minutes. Serve hot.
Mashed Turnip
Take 500g turnip, peel and cut into cubes. Boil water in a pan and add turnips and cook for about 20-25 minutes. Drain water. Add 2-3 tablespoons butter, 1/2 teaspoon pepper and 1 teaspoon salt. Mash the turnips with butter and seasonings using a potato masher, until it gets a soft consistency. Serve warm.
Turnip Stew
Peel and cut 8-10 turnip roots in large cubes and boil in water for 10-15 minutes. Separately make roux (flour and fat cooked together used to thicken sauces) with flour and oil until brown. In another pan take 1/2 cup oil in a pan and add 1 onion, 1 bell pepper, 1-2 garlic, 2 bay leaves, 1 teaspoon dried parsley, all chopped, and cook until tender. Add 2 cans of tomato paste and the turnip and cook for a while. Add roux mixture and add the turnip roots and cook until tender and the gravy is thick. Serve with rice.
Turnip Soup
Combine six medium turnips, peeled and sliced, 4 cups chicken broth, 2 tablespoons butter, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1/8 teaspoon ground white pepper and bring to a boil until turnips are tender. Once cool blend the mixture. Stir 1/4 cup whipping cream into it and cook over medium heat until thoroughly heated. Serve hot with breadsticks or croutons.
Turnip Curry
Take 500g turnips and chop into medium size pieces. Heat 4 tablespoons oil in a pan and add cumin, fenugreek, and asafoetida seeds. Once it crackles add 2 chopped tomatoes and stir for a minute. Add the chopped turnip, 1/3 cup green peas, 1 teaspoon turmeric powder, 1 teaspoon chilli powder, 1 teaspoon coriander powder, and salt. Add a cup of water and cook on medium heat for 20 minutes. Add 2 teaspoon sugar and 1 teaspoon ginger and mix well. Serve hot[email protected]