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When winter arrives, the cupboard is stocked with colourful vegetables and greens. The cooler months bring a wonderful diversity to your daily meals, from crisp radishes and carrots to ruby red beets and purplish turnips. Speaking of turnips or shalgam, these seasonal roots are ivory white with a tinge of purple and are a powerhouse of vital micronutrients. Turnips are a fantastic source of vitamin C; including them in your diet regularly to bolster your resistance against the changing of the seasons is a perfect idea. Turnips are quite simple to prepare. They can be used in salads, made into comforting soups, a dip, or simply curried Indian style. Along with the root, the leaves of this plant are also cooked as saag or puréed and added to soups. Here is a list of recipes you can cook at home with turnips.
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Shalgam Ki Sabzi
A traditional North Indian dish, shalgam ki sabzi, celebrates the humble turnip into a flavourful and comforting dish to be relished with fresh rotis or rice. To make this easy-peasy sabji, just peel and chop the turnips, then cook them in a tempering of cumin seeds, asafoetida, onions and powdered spices like turmeric, red chilli, coriander and garam masala. You can add water to make this a gravy-based dish or enjoy it dry as per your preferences.
Turnip Saag
Another North Indian favourite, shalgam ka saag, not only utilises the root of the turnip plant but also the greens. Both the greens and roots are washed, chopped and then cooked in a tempering of cumin seeds, garlic, green chillies. Traditional spices like turmeric are added in for flavour and the saag is enjoyed with rotis or parathas.
Shalgam Ka Meetha
Quite like the popular halwa, shalgam ka meetha is a delicious sweet dish prepared with ghee, cardamom, sugar and other traditional ingredients. The only difference here is that the unique recipe calls for turnips that have been boiled and mashed. The vegetable mash is cooked in ghee with cardamom powder, then saffron-infused sugar syrup and allowed to set and cool before being cut into barfi-like shapes. This turnip-based sweet dish should absolutely be on your must-try list this winter.
Turnip Poriyal
A South Indian side dish called turnip poriyal highlights the vegetable in an easy yet tasty preparation. To prepare this meal, warm some oil in a pan and then put in the mustard seeds. Let them pop. For an aromatic basis, add green chillies, curry leaves, and urad dal. Turnips should be added and sautéed until they begin to soften. To ensure that the turnips cook through all the way through, season with salt, turmeric, and water. Turnips should be cooked with a lid on until they are soft but have some crispness left. At last, decorate the curry with diced coriander and freshly grated coconut to improve its taste and appearance. Turnip poriyal tastes well as a side dish or as part of a bigger South Indian meal with rice and dal.
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Butter Turnip Puree
To make a rich and silky side, try buttered turnip purée. Peel and roughly slice the turnips into tiny pieces to start. Bring them to a boil in salted water until they become extremely tender and pierce easily with a fork. After thoroughly draining, put the turnips back in the saucepan. Once the butter has been added, start mashing the turnips. Use an immersion blender or food processor for an extra smooth consistency. For more flavour depth, season the puree with salt, white pepper, and a small pinch of nutmeg. A dash of cream or milk is called for in many recipes to get an even smoother texture. Serve this rich puree as a vegetarian supper or as the ideal side dish for roasted meats or seafood.
Turnip Pickle
A must-try for everyone who enjoys citrus and sour flavours is turnip pickle. This pickle is best used in making burgers, sandwiches, and rice and curry meals to enhance the flavour. Peel and cut turnips into thin slices or small cubes before preparing the pickle. Heat vinegar (white or apple cider) in a skillet with sugar, salt, and any spices you choose, such as red chilli flakes, turmeric, and mustard seeds. Turnip pieces should be added after bringing this mixture to a boil. Simmer for a few minutes, or until the turnips are crisp but have softened a little. Before refrigerating, transfer the pickle to sterilised jars and allow it to cool. In a few days, the pickle will be ready to consume.
