Creamy Turnip Curry

Creamy turnip curry made with ingredients mostly harvested from the farm already! Yaaay exciting! Turnip is a vegetable that is not used often by most people, but in this dish its strong character really fits the bold flavour profile of the curry.

https://youtu.be/ST_floI5XE8

Creamy Turnip Curry

Creamy Turnip Curry is one of our favorite ways to use turnips. An old school vegetable that has lost some ground on the modern scene. This root vegetable can carry a punch and this creamy recipe is the perfect way to let that kick speak in synergy with the curry flavour, yet not overpower the whole.

Serves:

8 people

Time to Prepare:

8 people

Time to cook or cure:

8 people

Serves:

Fermentation & Baking

Serves:

8 people

Time to Prepare:

30 min

Time to cook or cure:

1 hours

Skills:

Knife skills, Cooking

Watch it step by step

Ingredients

The Curry

400 gr turnips
400 gr pumpkin, butternut
5 cloves of garlic
3 cm of ginger root
olive oil
3 slices of lemon peel
1 tbl dried currypowder
1 heaped tbl salt
300 ml double cream
4 small onions
5 leaves of chard
3 sprigs of dille
3 sprigs of coriander
water to cover
3 eggs, loosely whisked

For decoration

fresh herbs for decorating (dille, coriancer, mint)
fresh lemon juice (final touch)

Tools

cutting board
sharp knife
peeler
high edged frying pan
wand mixer
ladel to serve

Useful guidelines

Spicyness of turnips

Every variety of turnip has a different level of bitterness and of spicyness. It is recomennded you try a bite of you raw turnip before starting off. If your turnip is on teh bitter/spicy side just add some more pumpkin to tho whole to balance out the flavour.

Caramalising your pumpkin and onions

The key to the success of this dish is how well you add flavour during the caramelisation stage for both your pumpkin as well as your onions. If you do not see colour on both of these vegetables, they are not yet sweet enough.

Serving the next day

This curry tastes best the next day. This ix because all ingredients will have been infused by the spices and the turnip will no longer be the center player in this dish. In case you want to meal prep, this is an excellent choise.

Directions

Simply follow these steps:

STEP 1 :

Prepare the following ingredients;

peel and cube your pumpkin
finely dice your ginger and garlic
peel and finely cube your turnip
measure out your salt and currypowder
wash and dry your chard

STEP 2 :

In a genrous amount of olive oil, fry off the pumpkin until golden.

Then add the garlic, ginger and and give it another 3 minutes.

STEP 3 :

Add in the currypowder, salt and fry for 40 seconds to toast the spices.

STEP 4 :

Now add water until the whole is completely covered and bring up to soft boil.

Step 5 :

Introduce the lemon peel into the liquid and infuse for 15 minutes. Then take out the lemon peel and with the wand mixer puree the whole until smooth.

Step 6:

Introduce the turnip cubes and let cook for another 20 minutes

Step 7:

In a second pan saute the onions in a bit of oil untill they are evenly golden, then set aside.

Step 8:

Chop up the chard and the fresh herbs finely and set aside

Step 9:

In a second pan saute the onions in a bit of oil untill they are evenly golden,

Step 10:

Now is the time to add the carmalised onions into the curry and whisk in the three eggs.

Step 11:

Add in the greens and stirr in the double cream.