Raisins, or really, most dry fruit, are a sweet counterpoint to the earthiness of the turnips. The sautéed onions also kick in some sweetness. The sweetness of these two elements is balanced by a hit of paprika and cayenne; thus this simple, North Africa-influenced dish becomes an elegant way to serve humble turnips. Kohlrabi and celeriac are also good this way, or try a combination of two or even all three. I want to do this with daikon, but haven’t yet, though I imagine it too would be delicious.
2 T vegetable oil or butter
1 1/2 c sliced onion
3 – 4 c (peeled), diced turnips
salt and pepper, to taste
1 t paprkia
1/2 c water, broth, or stock
1/3 c raisins or other dried fruit
pinch of cayenne pepper or chile powder
1. Heat oil or melt butter in a lidded skillet. Add onion along with a good pinch of salt and sauté for about 5 minutes.
2. Add turnips, a bit more salt, pepper, and paprika. Stir to combine with the onion and cook for a minute or so. Add the water, turn down the heat, cover and cook until the turnips are tender, about 15 minutes or so. Uncover and stir a few times, and add a bit more liquid if the pan is becoming dry.
3. Add raisins, and cook for a few more minutes, uncovered if there is a lot of liquid in the pan–by this point you want most of the liquid to be evaporated. Remove from heat and stir in the cayenne. Taste for seasonings and serve.