Recipes for Health: Turnips: Versatile and Nutritious in Any Season — Turnips: Versatile and Nutritious in Any Season

AppId is over the quota
AppId is over the quota

The turnips we get now are not sweet and tender like young spring turnips, which are almost a different vegetable altogether. They stand up to longer cooking times, so they’re perfect for soups, stews and gratins. But I found them equally welcome in a frittata and a stir-fry. I’ll be using the young ones next spring in tender vegetable braises, but for now I’m very happy with my robust winter turnips.

Couscous With Turnips and Sweet Potatoes

This spicy, comforting couscous demands little in the way of prep time. It’s the long simmer on the stove that results in the tasty broth. As it simmers, the sweet potato falls apart into small bits that tint the broth.

1 onion, chopped

1 leek, white and light green parts only, cut in thick slices and cleaned

4 large garlic cloves, minced

Salt, preferably kosher salt, to taste

2 teaspoons cumin seeds, lightly toasted and ground

1 teaspoon coriander seeds, lightly toasted and ground

1 teaspoon caraway seeds, lightly toasted and ground

1/2 teaspoon cayenne (more to taste)

A bouquet garni consisting of 8 sprigs each parsley and cilantro

1 tablespoon tomato paste

1 tablespoon harissa (more to taste), plus additional for serving

1 large sweet potato (about 10 ounces), peeled and cut in large dice

1 pound turnips, cut in wedges

1 large carrot, peeled and cut in thick slices

6 cups water

Salt to taste

1 can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas

1/2 cup chopped fresh parsley or cilantro, or a combination

1 1/2 to 2 cups couscous, preferably whole-wheat couscous (1/4 to 1/3 cup unreconstituted couscous per person)

1. Combine all the ingredients except the chickpeas and chopped parsley or cilantro and bring to a boil. Reduce the heat to low, cover and simmer for 1 hour. Taste and adjust salt. The stew should be spicy and flavorful. Stir in the chickpeas and parsley or cilantro and heat through.

2. Reconstitute and steam the couscous. Serve the couscous in wide bowls or mound onto plates and top with the stew and a generous amount of broth. Pass more harissa at the table.

Yield: 6 servings.

Advance preparation: The stew can be made a day ahead and reheated. Leftovers will keep for 3 or 4 days in the refrigerator. The couscous can be reconstituted up to a day ahead, then steamed before serving.

Nutritional information per serving: 363 calories; 0 grams saturated fat; 1 gram polyunsaturated fat; 1 gram monounsaturated fat; 0 milligrams cholesterol; 76 grams carbohydrates; 14 grams dietary fiber; 330 milligrams sodium (does not include salt to taste); 14 grams protein

Martha Rose Shulman is the author of “The Very Best of Recipes for Health.”

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