Spicy Turnips with Jamaican Jerk Flavors
Nutrition
Calories: 150 kcalCarbohydrates: 21 gProtein: 3 gFat: 1 gSaturated Fat: 0.5 gSodium: 320 mgFiber: 5 g
Ingredients
- 2 cloves garlic minced
- ½ tsp. minced fresh Scotch bonnet or habanero chili pepper about 1/4 of a pepper, or to taste
- 1 tsp. fresh thyme leaves or 1/4 tsp. dried
- 2 tsp. light brown sugar packed
- ¼ tsp. ground allspice
- ¼ tsp. ground cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. salt or to taste
- 1 tsp. freshly ground black pepper
- 2 Tbsp. canola oil
- ¼ cup water
- 6 turnips about 2 1/4 lbs., peeled, cut in half, and sliced into 1/4-inch half-moon slices
- 1 tsp. cider vinegar
- 3 scallions thinly sliced
Instructions
- 1. In a small bowl, mix the garlic, chili pepper, thyme, brown sugar, allspice, cinnamon, nutmeg, salt, and pepper. Set aside.
- 2. Add oil, water, and turnips to a large nonstick skillet or saucepan and bring to a boil over medium-high heat. Cover pan and cook, shaking the pan occasionally, until turnips are just barely tender, about 5 to 7 minutes.
- 3. Uncover and continue to cook, stirring occasionally, until liquid evaporates and turnips begin to sizzle in the oil, about 2 minutes. Add reserved spice mixture and continue to cook, stirring constantly, until fragrant and turnips are tender, about 2 more minutes.
- 4. Add vinegar and scallions and toss. Transfer to a bowl and serve immediately.
- Source: Fresh Magazine September, October 2010