Here is my predicament.  We need to eat.
But I'm finding myself challenged by the veggies that are in my fridge.  Here's the list:

1 pkg button mushrooms
1 lg bag of turnips
1 parsnip
1/2 cup of cabbage

My pantry has potatoes, 1 acorn squash, 2 sweet potatoes... and I'm stuck.  I've been combing the net today looking for inspiration and I gotta tell ya that when it comes to turnips the inspiration is pretty meagre.  If anything, my experience over the last few months with squash and parsnips and rutabaga and turnip have convinced that there is a niche in the whole cookbook market for these veggies.  It's hard to find stuff and I've had to get creative in a way that I haven't pushed myself before.  I guess that I'm kind of proud of myself.  Duh, I'm proud of myself for cooking with vegetables that just two generations ago were what you ate to get you through the winter...

Onward and upward, I've taken out the mushrooms, cabbage, turnip and parsnip.  Scratch the mushrooms and parsnips.  I've decided to leave them for something else.  So I'm going with the cabbage (what's left of it) and the turnip.


I saw an interesting idea with turnip and chickpeas and this spice paste thing.  It said that the spice paste was Ethiopian.  I dunno, it just tastes good with all that crap in there.  I thought briefly about throwing some coconut milk in there but stopped myself this time around.  I would do it next time though.  Might be a nice addition.


I used Lima beans because... I had them.  What can I say?  If you do swap out the beans just make sure that they are beans that aren't too soft (or you could go the other way and do a split pea/dahl kind of thing - stroke of genius right there!)


What came out was an interesting stew that was chock full of taste.  It's really cool that the weird, somewhat spicy turnip taste was really well complimented by all that spice stuff.  You could totally use potato or sweet potato here but I like to think of this as the Canadian version.  So, yeah... another turnip recipe under my belt.  I'm gonna start writing that cookbook ;-)



Somewhat Ethiopian Spiced Turnip and Lima Bean Stew
serves 4 - 6

1/2 cup cabbage sliced about 2 cm thick
1 onion sliced
3 cloves garlic, crushed
3 cups turnips, diced
2 cups (about 1 small can) Lima beans, drained and rinsed
1 veggie bouillion cube
1 cup water
Spice Paste (below)

Spice Paste:

1 tsp each:
   cardamom
   coriander
   cumin
   fenugreek (I didn't have it though)
   nutmeg
   cloves
   allspice
   cinnamon
   paprika
   turmeric
   ginger
1/2 tsp cayenne
2 tsp salt
1 tbsp brown sugar or honey

Mix all the spices together in a bowl with the salt and sugar (if it's the honey then leave out just for a minute).  Add just enough water to form a paste (and add the honey once this is done).  Set aside.

Heat a large pot and add some oil.  Turn the heat down to med/low.  Throw in the onion, turnip and cabbage.  Let that stuff cook in the oil for a good 7 minutes or so.  Mix frequently so that it doesn't stick to the bottom.  Add in the garlic and mix well.  Continue to cook for another 5 - 7 minutes.  Add in the lima beans and mix.
Add in the bouillion cube and the spice paste.  Mix well.  Add in the water and stir until everything is mixed well.  Simmer for another 10 - 15 minutes or until the turnip and cabbage are cooked through.
This tastes even better the next day so it's a great dish for leftovers or a make-ahead.