Turnips are most favorable in the presence of sweet fennel, pungent ginger, hot chiles, and smoky, warm cardamom. In the illustration, two leafy bunches of baby turnips are used with their bushy greens instead of the standard turnips and kale.
- 2 tbsp olive oil
- 1 serrano chile, deribbed/deseeded, and finely minced
- 1 tbsp fresh ginger, peeled and minced
- 2 black cardamom pods (remove the outter shell)
- 1 tsp fennel seeds, grounded
- 400 grams turnips, trimmed and cubed
- 2/3 cup water
- 1 tsp osher or fine sea salt
- 4 cups lightly packed chopped kale
- 2 tbsp heavy whipping cream or corn starch to create the sauce.
In a medium saucepan, heat the oil over medium heat. Add the chili and ginger and saute until fragrant and soft but not brown, about 2 minutes. Add the cardamom pod seeds and fennel and saute just until aromatic, about 20 seconds. Add the turnips, water, and salt and bring to a boil. Reduce the heat to low, cover, and simmer, stirring occasionally, until the turnips are almost tender when pierced with a fork, about 5 minutes.
Pack the greens on top, cover, and let the greens wilt, about 3 minutes longer.
Give the greens and turnips a gentle stir and then add the cream. Simmer, uncovered, over low heat until slightly thickened, about 2 minutes. Taste and adjust the seasoning. Serve immediately.
Recipe adapted via 'Roots' by Diane Morgan