Monday, June 10, 2013

Cajun Turnips

Here's a little something my wife dreamed up last night that makes turnips taste good. She deviated from the usual Holy Trinity (green pepper, celery and onions) although it could be modified to include that if one so wished. She did it this way because we are doing a low carb diet that restricts cooked onions (we don't know why, but they do).

3 lg turnips peeled and diced into small cubes
½ diced jalapeno pepper
1 stalk of diced celery
2 Oz Tasso, chopped
2 Tbs olive oil
handful of chopped fresh thyme, marjoram and parsley,
2 smashed cloves of garlic
¼ tsp. asefetida
½ tsp. of onion pwd
½ tsp. garlic pwd
½ tsp. dried thyme
1 tsp. Splenda
1 cup chicken stock

Put olive oil in a hot pan when oil is hot add Tasso, celery, jalapeno pepper, garlic and asafetida. Fry until fragrant - a couple of minutes. Add chopped turnips and cook, stirring until they are brown. Be  careful not to burn them. After about 6 minutes add chicken stock and all seasonings and fresh herbs, and Splenda and cook until done. When done add ½ cup chopped green onions   Asafetida is a spice substitute for onion and is common in Indian dishes. If you don't have it, add more onion powder.  


Old NFO said...

Interesting, I've never tried greens that way, but I'll give it a shot! Thanks!!!

Peripatetic Engineer said...

This was the turnip root, not the greens. As far as I'm concerned, the greens are best when smothered the southern way with bacon.