**Download Volume 3, No. 2 of The Stanton Street Harvest**
This recipe comes from Mediterranean: food of the sun by Jacqueline Clark and Joanna Farrow (published by Hermes House 1999, 2006):
Spiced turnips with spinach and tomatoes
1 lb. plum or other ripe tomato
1/4 c olive oil
2 sliced onions
1 lb. baby turnips, peeled
1 teaspoon paprika (hot, sweet, or smoky)
1/4 c water
1/2 teaspoon sugar
1 lb. fresh young spinach, leaves only
salt and pepper
4 T chopped cilantro
1. Plunge the tomatoes into boiling water in a bowl 30 seconds and then refresh with very cold water. When you can handle the tomatoes, peel away the skin and coarsely chop the meat.
2. Heat the olive oil in a large saute or fry pan (or I used a soup pot) and saute the onion slices for 5 minutes until they are golden.
3. Add the turnips, tomatoes, paprika and water and cook until the tomatoes are pulpy. Then cover and continue cooking until the turnips are soft.
4. Stir in the sugar. Add salt and pepper to taste. Pile the spinach on top and cook until the greens are wilted. Stir in the cilantro at the last minute before you eat it.
I used the turnips and turnip greens (instead of spinach).
Our current 2017 summer season runs June 8th through November 2nd–email us to join the info list for next summer!
Enter your email address to subscribe to this blog and receive notifications of new posts by email.