Turnip Stew Arabic Style Recipes
TURNIP STEW-ARABIC STYLE
A wonderful combination of turnips and beef in tomato broth served over white rice.
Provided by HESANTONE
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
- Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.
Nutrition Facts : Calories 350.6 calories, Carbohydrate 29.9 g, Cholesterol 65.7 mg, Fat 15.2 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 240.5 mg, Sugar 10.8 g
TURNIP SAUSAGE STEW
"This is a delicious stew," says Carma Blosser of Livermore, Colorado. "The sausage and turnips give it really special flavor." A slice of crusty bread makes a great mop to clean up any remaining broth!
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, cook sausage over medium heat until no longer pink; drain. Add the potatoes, carrots, turnip, onion, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in tomatoes; heat through.
Nutrition Facts : Calories 445 calories, Fat 21g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 1069mg sodium, Carbohydrate 53g carbohydrate (17g sugars, Fiber 7g fiber), Protein 13g protein.
TURNIP STEW-ARABIC STYLE
A wonderful combination of turnips and beef in tomato broth served over white rice.
Provided by HESANTONE
Categories Beef Stew
Time 1h15m
Yield 6
Number Of Ingredients 10
Steps:
- Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed.
- Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.
Nutrition Facts : Calories 350.6 calories, Carbohydrate 29.9 g, Cholesterol 65.7 mg, Fat 15.2 g, Fiber 2.6 g, Protein 22.9 g, SaturatedFat 5.9 g, Sodium 240.5 mg, Sugar 10.8 g
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- Cut lamb into 2" to 3" pieces and add to a small pot. Add 4 cups of water, cover, and simmer the meat for 30 minutes.
- While the meat is cooking, wash and peel the turnips. Trim the ends off, then cut the turnips into fourths. Then slice each piece in half. The turnip pieces should be approximately 2" to 3" in size.
- When the lamb has simmered for 30 minutes, remove it from the pot, then strain the broth. Mix salt, tomato paste, and lemon slices (or lemon juice) into the broth while hot. Set aside until needed.
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- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add the chicken and cook, stirring frequently, until lightly browned, 3 to 4 minutes. Transfer to a plate.
- Add the remaining 1 tablespoon oil to the pot. Add turnips, mushrooms, onion and garlic and cook, stirring occasionally, until the onion is limp, 3 to 5 minutes. Add wine and cook, stirring, for 1 minute. Stir in kale, broth and rosemary. Return the chicken and any accumulated juices to the pot; bring to a boil. Reduce heat to maintain a simmer, cover and cook, stirring once or twice, until the turnips are tender, about 10 minutes.
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