Turnips got a fair amount of airtime in the kitchen I grew up around, mostly because they were cheap and kept well through winter. My mother used them in soups mostly, nothing exciting. It took a recipe from a friend’s grandmother, a North Indian version with cumin, caramelized red onion, and toasted moong lentils, to make me understand what turnips were actually capable of. The greens go in at the end and cook down quickly. Nothing is wasted. This is a dish that improves the second day, when everything has had time to settle.
How to Make Turnips with Caramelized Onions and Toasted Lentils
Low heat for the onions
The red onion needs to cook slowly until it reaches a pale toffee color, soft and fragrant. Rushing this over high heat gives you browned but not caramelized onion, and the flavor doesn’t carry the same sweetness. Fifteen to twenty minutes over medium-low heat is about right.
Toasting the lentils
Soak the moong lentils for an hour before cooking so they’re hydrated but not soft. Add them to the pan after the garlic and let them toast for a few minutes until slightly golden. They add crunch and a nutty background note that holds up even after the turnips are fully cooked.
Turnips with Carmelized Onions and Toasted Lentils
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian
Description
Sweet caramelized onions and toasted lentils bring out the best in earthy turnips. A simple, satisfying weeknight meal.
Ingredients
- 2 tbsp olive oil
- 1 tsp cumin seeds
- 1 medium sized red onion, thinly sliced
- 3 pods garlic, very finely chopped
- 1 1/2 tbsp (22 ml) split yellow moong lentils (soaked for 1 hour)
- 3/4 cup (177 ml) small fresh turnips, halved
- 1/2 tsp turmeric
- Salt
- 1/2 tsp red cayenne powder
- 1 cup (237 ml) turnip greens, chopped
- 1 tbsp (15 ml) chopped cilantro to garnish
Instructions
- Heat the oil and add the cumin seeds; wait until they begin to sizzle.
- Add the red onion and cook until pale toffee-colored and fragrant.
- Add the garlic and sauté for 2–3 minutes.
- Add the lentils and cook for 2–3 minutes until toasty and slightly darker.
- Add the turnips, stir gently, and mix in the turmeric, salt, and red cayenne powder. Cook until the turnips are soft and shimmering.
- Mix in the turnip greens and cook until wilted.
- Stir in the cilantro and garnish.
Notes
- For richer flavor, use ghee or butter instead of olive oil.
- If turnips are large, increase cooking time to ensure they are tender.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 5
- Sodium: 300
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 10
- Protein: 15
Frequently Asked Questions
Do I have to use turnip greens, or can I substitute another green?
If your turnips did not come with greens attached, use spinach or Swiss chard. They wilt similarly and will not overpower the spices.
What if I cannot find split yellow moong lentils?
Red lentils are the closest substitute. They cook a bit faster and will break down more, so add them a minute or two later than the recipe calls for.
Can I skip soaking the lentils?
Soaking for an hour softens the lentils so they toast evenly and cook through in the pan. Without soaking, they may stay hard and gritty in the finished dish.
