By UmmBinat on November 27, 2010
Photo by Cookgirl
Photo by Cookgirl
"We enjoy this delicious Iraqi recipe. It gives turnips/rutabaga/swedes a delicately sweet taste and a lovely hue. Modified from, Delights from the Garden of Eden by Nawal Nasrallah. NOTE: If using the small real white and purple type of turnip do not leave to soak in the water date syrup mixture after cooking as they may become waterlogged."
Serving Size: 1 (267 g)
Servings Per Recipe: 2
"I've been checking out Middle Eastern cookbooks at our local library on a regular basis and athe recipe I found in one of the books and was very interested in trying was this. The recipe was prepared using small rutabagas and turnips. They were cut into wedges then the wedges sliced vertically down the center to within an inch of the bottom. I reduced the water/dibs down to a thickish syrupy liquid and to about 1/4 cup being sure *not* to burn. Plated then drizzled the dibs syrup over the veggies. My husband said the taste reminded him faintly of poached pears. No bitter taste and it was a perfect balance of flavors. Don't omit the salt. Thank you, UmmBinat for posting the recipe! Will make again very soon! Reviewed for Veg Tag/March."
"It took me a while to find date molasses, but it was worth the effort, 'cause I think the end result was so much better tasting that if I hadn't had it! I also increased the amount by half & we had a wonderful tasting veggie dish, & one that my vegetarian son & DIL would enjoy, I know! Thanks for sharing it! [Tagged & made in Please Review My Recipe]"
"This is so good! I couldn't find date molasses so I used regular molasses. I just love this recipe, especially since I love turnips!"
"These are delicious! thank you. The syrup takes the turnips (usually pretty boring) to a whole new level of taste and usefulness. Yum."