We tried this recipe from Madhur Jaffrey’s World Vegetarian cookbook: first, peel 2 lb (about 4) purple topped turnips, cut into 1.5 inch pieces (vertically cut in half, then each half into 2-4 thick chunks). Second, heat 2 Tbsp peanut or corn oil in a large wok, then add the turnip chunks on medium-high heat. Saute the turnips until nicely browned (about 5 mins). Third, add 1 cup vegetable (or chicken) broth, 1 Tbsp sugar, and 2 Tbsp tamari soy sauce. Bring to a boil, then lower to a simmer and cover. Let simmer for 15 mins, stirring occasionally, and then serve as a side dish. (Apr. 2020)
Cooking Adventures 