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  • Nigel Slater’s spiced swede or turnips with spinach

    Posted on May 3rd, 2015 charlotte No comments

    An extremely versatile vegetarian dish that uses up the last of the winter season’s swede in this week’s veg boxes. You can use turnips or swede or a mixture of both. The same goes for spinach and chard.

    As Nigel says: “This gently fragrant dish works well with potatoes and parsnips, too. You could use another leaf, perhaps chard or kale.” It comes from his Mid-week dinner feature in The Guardian.

    Turnip-prep-camelcsa-170513Serves: 6
    Preparation/cooking time: 20 minutes

    Ingredients

    1kg mixed turnips and/or swede

    1 onion, finely chopped
    knob of butter
    1 tsp oil
    1 tsp each of cumin seeds, ground turmeric and garam masala
    200g spinach or chard
    yogurt and coriander leaves, to serve

    Peel turnips and swede and cut them into large pieces. Cook the turnip and swede either in boiling, lightly salted water, or in a steamer, until tender.

    In a shallow pan, fry a peeled and roughly chopped onion in a little butter and oil until soft and golden, then add the cumin seeds, ground turmeric and garam masala. Continue cooking for a couple of minutes at a moderate heat until all is fragrant.

    Wash and remove any tough stalks from 200g of spinach or chard. Place a nonstick, shallow pan over a moderate heat, add the wet spinach and cover with a tight-fitting lid. Let the spinach cook in its own steam for about three minutes, until wilted, then drain and gently press the water from it.

    Add the drained turnips and swedes to the onions and continue cooking until they are lightly golden and have soaked up some of the flavour for the spices. Season with a little salt. Fold the spinach into the spiced turnips and swede and serve, if you wish, with a trickle of yogurt and a few coriander leaves. Serves 4.

    Nigel’s trick: “Steam your spinach rather than boiling it. The best way I have found is to wash the leaves and, while they are still very wet, put them in a shallow pan to which you have a tight-fitting lid. Place over a moderately high heat, cover and let the spinach cook for a minute or two in its own steam. Lift the lid, turn the leaves with a pair of tongs or a draining spoon, then cook them for a minute more. I find this gives a better result than boiling.”

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