I love turnips. I love how they look, I love how they smell and I love how they taste. However, a lot of people seem to think the humble turnip is a very old-fashioned and outdated vegetable, and hence don’t cook with them very often.
This recipe was created to show all turnip skeptics that this lovely root vegetable can actually be really hip, funky and sexy. Turnip turning sexy? Yes it can!
Stuffed turnips with a Middle Eastern saffron risotto:
Ingredients (for one hungry person):
• 2 medium size turnips
• 70gr risotto rice
• A pinch of cumin
• A pinch of saffron
• A handful of raisins
• Vegetable stock
• Fresh coriander, chopped
• 1 onion, chopped
1. Peel the turnips and carve out some of the flesh to create two beautiful turnip cups.
2. Cook the turnips au bain marie in a preheated oven at 220° until they are soft. (I don’t really know why I used the au bain marie method, it somehow felt suitable for the occasion 😉 )
3. Fry the onion in some olive oil until soft and translucent. Add the rice and stir for a further couple of minutes.
4. Add the warm vegetable stock a ladleful at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and all the stock has been absorbed.
5. In the meantime, add the raisins, saffron and cumin to the risotto.
6. Stuff the turnips with some of the risotto and serve with a yummy, speedy sauce of runny yoghurt, harissa and coriander.