Tunisian Stew


This one has been adapted slightly from a recipe in Andrea Chessman's Serving Up the Harvest. This is a simple and tasty way to get to know this vegetable a bit better.

1 large onion, coarsely chopped
3 TB olive oil
1 lb turnips, peeled and grated
1 lb tomatoes, skinned and cut into pieces
Sea salt
Black pepper, coarsely ground
1 tsp paprika
1 tsp coriander powder
Pinch of cayenne pepper
1 lb spinach
Large handful of parsley, finely chopped

Fry the onion in oil in a saucepan. When the onion is soft, add the turnips and tomatoes. Season with salt, organic black pepper and organic spices, half cover with water and simmer, uncovered until the turnips are cooked but still crisp. Turn the turnips over once so that they cook evenly. Wash spinach, cut off stems and cut leaves into ribbons. Put them into the saucepan and cook, stirring, until they crumble. Serve hot and garnished with parsley.

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