Among other things, the highlight of this week has been tender and tiny Japanese turnips. These have found there way into out little yard, after I picked up a bunch of these tiny perfectly formed turnips at the farmers market about two years ago… Since, then we have been growing our own, and I cook them simply, with a lot of flavor, not much action, not unlike the recipe that I shall be sharing with you.
Speaking of farmers markets, the Pleasantville Farmers Market, aka, my local market started amidst the rain last weekend. I popped my head in amidst all the rain, actually with the daughter. Had a little more time today. Loved some of the more interesting additions. Yarn, Flowers and even and an extended segment. This is exciting since it gives me more to check out.
Today, has ended on a pensive note, it was my brother’s birthday. Turns out it was Suvir Saran’s father’s death anniversary. The man’s eloquent thoughts of my father, reminded me of Dad. I cannot always voice my feelings in such depth. I want not to be greedy and complain about not having Dad around, but I cannot help it. I really wish he was here, with us weeding, savoring the simple freshness of our garden helping us feel lively with his presence and infectious laughter.
Back to the recipe, the recipe is all about simplicity and flavor, influenced by this event that I had running on the blog. It is perfect for the turnips that use a hint of flavor and are cooked to delicate and crisp translucency.
A simple stir fry with turnips and turnip greens. Perfect over warm toasted bread and cheese.
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 medium sized red onion, thinly sliced
- 3 pods garlic, very finely chopped
- 11/2 tablespoons split yellow moong lentils (soaked for 1 hour)
- 3/4 cup small fresh turnips, halved
- 1/2 teaspoon turmeric
- Salt to taste
- 1/2 teaspoon red cayenne powder
- 1 cup of turnip greens, chopped
- 1 tablespoon chopped cilantro to garnish
- Heat the oil and add in the cumin seeds and wait until the seeds begin to sizzle.
- Add in the red onion and cook the onion until it is a pale toffee color and the kitchen begins to smell softly fragrant.
- Add in the garlic and saute lightly for another two to three minutes.
- Add in the lentils and cook for 2 to 3 minutes until the lentils are nice and toasty and a few shades darket.
- Add in the turnips and mix in gently. Stir in the turmeric, salt and the red cayenne powder and mix well. Cook lightly until the turnips are soft and shimmering.
- Mix in the turnip greens and cook until the greens are wilted.
- Stir in the cilantro and garnish.