Stewed Turnip With Mushrooms

Hello chefs! 😋

A couple of days ago I came home, and, it seemed, as my wife was not home from work yet, it was my turn to cook something. Well, I was hungry myself, and if I have the peace of mind to prepare food, I can improvise, and if there's still time, so there's no rush, I can also take some photos.

Oh, I must mention that this is my first recipe this year, and I hope it won't be the last :)

And now it has happened. I have made up quite a few things, and, I have never seen anything like this before. But I used ingredients that had been in my fridge for a while and needed to be used up.
Turnip.

Last autumn we planted turnips in the field, but we planted them too late, so they were small, and there weren't many of them. Here, turnip is usually stewed or first grated and then pickled for a while, like sauerkraut.
I only had about ten pieces, not enough for pickling, and once I had diced it and stewed it, there were a few left in the fridge. It was time to use it up. Turnips have such an interesting earthy flavor and are slightly hot, at least the ones we plant here, I don't even know the other types.

And I did some improvising. I also found some mushrooms preserved in oil in the fridge, a strange combination, isn't it? A dish made of such tuberous vegetables can be on its own or as a side dish.
We'll see what comes of it. Everything here is improvised, I didn't measure anything, I used what I could find, let's say by eye.

Ingredients I used:

• turnip, just under a kilo
• three stems of young onion ( if I had more I would have added more)
• one piece of celeriac, about 20 dekagrams
• one medium onion
• a couple of cloves of garlic
• one tin of mushrooms pickled in oil, mushrooms (certainly some picked porcini or chanterelle mushrooms would have been better, but as I didn't have any I settled for that)...
• and some spices, Ras el Hamut, a Moroccan mix I've been loving lately, sweet smoked red paprika and
  black pepper and salt
• one tablespoon of olive oil for roasting and water if necessary

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First, everything had to be cleaned and washed, and I threw away one turnip because it was wormy. Then I diced everything.

Well, now everything is ready to be stewed.

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In a wok-like pan, which is not a real wok because it has a flat bottom, I added a tablespoon of oil and the onion, which I fried for a few minutes to soften it.

Then I added the chopped celeriac, a tablespoon each of Ras el Hamut mix and smoked red paprika, and the baby onion pieces, stirring all the time.

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Next came the turnips, the main ingredient in this dish, which again needed to be stir-fried for a few minutes, but still needed to be a little firm. Here I added salt and pepper. If necessary, as much as you like.

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Finally, I lowered the heat, added the mushrooms and a few tablespoons of water, and let it stew for a few minutes.

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The turnip with mushrooms is ready, wait a few minutes for it to cool down a bit and you can serve it.

I've eaten it with sourdough bread, but it can also be added to rice or potatoes or as a side dish with meat.
A simple meal, with an intense but different taste than we are used to.
Considering it was an improvised dish, it was still good, with four portions, I didn't expect everyone to eat it, but there was nothing left :)

Thanks for your attention!

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If anyone is still hungry take a look at my 2023 recipes!
Hot Chili Sauce, Potato Moussaka, Pumpkin With Feta Cheese, Chard Pie, Breaded Zucchini, Night pizza on the grill, Wild Asparagus Fritaja, Potato And Sausage, Rice with meat and vegetables

Foodies 2020 | Foodies 2021 | Foodies 2022

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And here's something else:
There has been a lot of development in Hive core but documentation is outdated and updates are needed. So I invite you to support and vote for Hive devportal updates proposal by @good-karma.
Thank you in advance.

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Stay Healthy!

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