Turnipsrutabaga Simmered In Date Syrup Maye Al Shalgham Recipes

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

Ingredients

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!

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

My whole family absolutely loves this. You can add anything you'd like to the recipe, you can add spices and seasonings or add different vegetables. The recipe is very basic.

Provided by aerobicon

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

2 parsnips, peeled and cut into bitesized pieces
2 turnips, peeled and cut into bitesized pieces
1 rutabaga, peeled and cut into bitesized pieces
10 baby carrots
1 medium onion, julienned
3 tablespoons olive oil
salt and pepper

Steps:

Preheat oven to 375.
Scatter veggies on a baking tray.
Drizzle olive oil over vegetables.
Sprinkle salt and pepper over vegetables to taste.
Mix with hands to coat vegetables with oil.
Checking every once in a while, roast for about 35 minutes or until browned and tender. If need be, stir vegetables around. If the vegetables are drying out or browning too quickly, cover with foil.

Nutrition Facts : Calories 161.1, Fat 10.4, SaturatedFat 1.4, Sodium 81, Carbohydrate 16.4, Fiber 4.7, Sugar 10.1, Protein 2.2

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