A North African dish–pair it with couscous and roasted chicken or…
2 T olive oil
1 medium onion, minced
1-1/2 lbs turnips, cut in 3/4-inch dice
1/2 t ground cumin
2 c tomatoes, cored, seeded, and chopped
salt and pepper, to taste
2 T minced fresh cilantro or parsley leaves
1. Heat the oil in a large sauté pan over medium heat. Add the onion and cook until softened, about 3 minutes. Add the turnips and cook, turning occasionally, for about 8 to 10 minutes.
2. Add the cumin and cook, stirring to coat the turnips with the cumin, for about a minute. Add the tomatoes, salt, and pepper. Cover the pan, reduce the heat, and simmer, stirring occasionally, until the turnips are tender and the tomato is saucy, 15 to 20 minutes.
3. Remove the cover, raise the heat to high, and cook until the liquid in the pan reduces to a thick sauce. Stir in the cilantro or parsley and serve.