Turnips Rutabaga Simmered In Date Syrup Maye Al Shalgham Recipes

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MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS



Mashed Yellow Turnips with Crispy Shallots image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper

Steps:

  • Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
  • Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
  • In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
  • Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
  • Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

TURNIPS/RUTABAGA SIMMERED IN DATE SYRUP (MAYE' AL-SHALGHAM)



Turnips/Rutabaga Simmered in Date Syrup (Maye' Al-Shalgham) image

We enjoy this delicious Iraqi recipe. It gives turnips/rutabaga/swedes a delicately sweet taste and a lovely hue. Modified from, Delights from the Garden of Eden by Nawal Nasrallah. NOTE: If using the small real white and purple type of turnip do not leave to soak in the water date syrup mixture after cooking as they may become waterlogged.

Provided by UmmBinat

Categories     Vegetable

Time 45m

Yield 2 , 2 serving(s)

Number Of Ingredients 4

1 lb small turnip (by small I mean not the huge rutabagas, they are also called swedes in some European countries)
4 tablespoons date molasses, I like to add more to taste (also called date syrup or dibis tamar in Arabic, found in Middle Eastern stores)
sea salt, to taste
water, to cover

Steps:

  • Peel turnips and cut into thick wedges and then slice into each wedge sideways but not all the way through. (I say sideways yet you may not understand what I mean by that but I don't know the word for it!? Not vertical, not horizontal) This will be to let the date syrup soak in better.
  • Put them all in a medium pot, add date syrup and cover slightly with cold water.
  • Bring to a boil, lower heat and simmer for about 30-45 minutes depending on turnips age.
  • Serve warm, sprinkled with a dash of sea salt if wished.
  • If not eating right away see note in introduction.
  • Enjoy!

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