Shalgam Gobi (Turnips and Cauliflower) with Dried Cranberries (serves 5-6)
Cauliflower has been on sale recently, so I made another batch of Shalgam Gobi (Turnips and Cauliflower). I thought the dish looked a bit bare the way I was preparing it, so I added dried cranberries to liven things up color-wise and taste-wise. I like it. My wife does not. Try it and tell me what you think.
Prep and Cook Time: 30-35 minutes
Extra virgin olive oil
1 large Serrano pepper
1 large head of cauliflower
3-5 turnips (total equal to cauliflower)
Directions: Mix 2 teaspoons of ground ginger, 2 teaspoons of crushed garlic, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 teaspoon of turmeric in a small bowl. Heat 2 tablespoons of oil in a Dutch oven over medium heat. Split the Serrano pepper open. Remove the seeds if you want a mild dish. Dice the pepper into small pieces, add to the hot oil, and cook for about 30 seconds. Add 1/2 cup of water and the spice blend cook for about 2 minutes. Peel the turnips and chop the turnips and cauliflower into bite-sized pieces. Add the turnips and cauliflower to the pot and add another 1/2 cup of water. Season with a generous dusting of salt and stir to coat the vegetables with the hot oil, pepper, and spices. Add a big handful of dried cranberries. Cover and cook over medium heat 15 minutes. Then, remove the lid, stir, and cook until the turnips and cauliflower are as tender as you like, about 5 minutes. Add more water if needed to keep the vegetables moist. Transfer servings to plates and enjoy!
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