Best 2 Turnipsrutabaga Simmered In Date Syrup Maye Al Shalgham Recipes

AASH-E SHALGHAM

Aash-E Shalgham image

Make and share this Aash-E Shalgham recipe from Food.com.

Provided by daan6822

Categories Southwest Asia (middle East)

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

500 g turnips
100 g long grain rice or 100 g basmati rice
200 g ground lamb or 200 g ground beef
2 large onions
50 g split peas
1/2 teaspoon turmeric
100 g of fresh mint
cooking oil
salt
black pepper

Steps:

Mix ground meat with grated onions, salt and black pepper.
Shape into small balls, and fry in oil until colour changes.
Add 4-5 glasses of hot water and split peas and cook over medium heat for about 10 minutes.
Wash turnip and rice.
Peel turnip and cut into a few pieces.
Add both to aash.
Also add turmeric, salt and black pepper.
Mix well and cook over low heat for about 15-20 minutes, stirring occasionally.
If using fresh mint, wash and chop finely.
Fry mint in oil over medium heat for 2-3 minutes and pour over aash when serving.

Nutrition Facts : Calories 466.2, Fat 14.3, SaturatedFat 5.8, Cholesterol 36.5, Sodium 205, Carbohydrate 66.7, Fiber 26.5, Sugar 9, Protein 24.5

SPICED TURNIPS (SHALGAM MASALA)

Spiced Turnips (Shalgam Masala) image

I love turnips. This Northern Indian dish is great way to spice up traditional mashed turnips. This dish is great garnished with fresh cilantro or parsley and served with basmati rice, or with naan bread. The amount of chiles you use really controls the heat factor in this dish.

Provided by Kathleen Woods Rubino

Categories Side Dish Vegetables

Time 56m

Yield 4

Number Of Ingredients 12

Ingredients

2 tablespoons vegetable oil
1 large onion, chopped
1 teaspoon ginger-garlic paste
2 small green chile peppers, seeded and chopped
2 tomatoes, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
½ teaspoon ground turmeric
salt to taste
2 cups peeled and cubed turnips
⅔ cup hot water
1 teaspoon brown sugar

Steps:

Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, about 10 minutes. Stir in ginger-garlic paste and chile peppers; cook until fragrant, about 1 minute.
Stir tomatoes, coriander, cumin, turmeric, and salt into the saucepan; mix well. Add turnips and hot water; stir well. Cover and bring to a boil. Reduce heat and simmer until turnips are tender, 20 to 30 minutes. Add brown sugar and coarsely mash the turnips.

Nutrition Facts : Calories 126.4 calories, Carbohydrate 14 g, Fat 7.4 g, Fiber 3.3 g, Protein 2.2 g, SaturatedFat 1 g, Sodium 133.7 mg, Sugar 8 g

Tips:

Choose firm, smooth turnips and rutabagas without blemishes or bruises.
Peel the turnips and rutabagas before cooking to remove the tough outer skin.
Cut the turnips and rutabagas into uniform pieces so that they cook evenly.
Simmer the turnips and rutabagas in a flavorful liquid, such as date syrup, broth, or water.
Add spices and herbs to the cooking liquid to enhance the flavor of the dish.
Cook the turnips and rutabagas until they are tender but still have a slight bite to them.
Serve the turnips and rutabagas as a side dish or main course.

Conclusion:

Turnips and rutabagas are two versatile vegetables that can be used in a variety of dishes. They are both good sources of fiber, vitamins, and minerals, and they can be cooked in a variety of ways. Simmering turnips and rutabagas in date syrup is a simple and delicious way to prepare these vegetables. The date syrup adds a natural sweetness to the dish, and the spices and herbs add a complex flavor. This dish is a great way to enjoy the health benefits of turnips and rutabagas, and it is sure to please everyone at the table.