Spiced Turnips with Spinach and Tomatoes

Name: Spiced Turnips with Spinach and Tomatoes
Yield: Serves Six
Cuisine: Middle Eastern
Ingredients: 450 g/1 lb plum tomatoes; salt and ground black pepper; 60 ml/4 tbsp chopped fresh coriander (cilantro); 2.5 ml/½ tsp sugar; seeds of 2 cardamom pods; 450 g/1 lb fresh young spinach; 1.5 ml/¼ tsp turmeric; 5 ml/1 tsp paprika; 1.5 ml/¼ tsp cumin; 450 g/1 lb turnips, peeled; 60 ml/4 tbsp olive oil; 2 onions

Preparation info

Serves
Six

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

A lusty Middle Eastern vegetable stew, delicious in the summer when the Turnips are getting fairly large and the tomatoes ripe and full of flavour. Such stews are a favourite of Sephardim, especially Baghdadi Jews. Enjoy with rice or a stack of warm pitta bread.

Ingredients

450 g/1 lb plum tomatoes
2 onions
60

Spicy
Gluten-free
Summer
Vegan

Method

Cut a small cross in the bottom of the tomatoes, plunge them into boiling water for 30 seconds, then refresh in cold water. Drain, peel away the tomato skins and chop the flesh roughly.
Slice the onions. Heat the olive oil in a large frying pan or sauté pan and gently fry the onion slices for about 5 minutes until golden. Ensure that they do not blacken.