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Thursday, 13 March 2008

Beets and Turnips are great with Rogan Josh

go directly to the recipe

recipe: Beets and Turnip with Fennel and Mustard Seeds

(click on image for larger view and more photos)

beets Last night we had Rogan Josh again. With naan. Of course. And I was planning on doing a photo essay of making naan in the oven.

Ha.

Everything had been timed perfectly! The Rogan Josh was ready to serve. I had just finished making a new favourite: beets and turnips. They were staying warm in their pan on a rack on the stove. As soon as the bread was done (about 10 minutes tops), we could sit down to our sumptuous repast.

Ha.

Here’s how the conversation went:

T: Oh oh.

me: What?

T: The oven isn’t hot. We’re never going to eat now.

me: What?!? [pause to panic]

naan Yes, at some point not long after turning the oven on to preheat the stone, a fuse blew. We didn’t notice until after putting the first two naan in the oven. Luckily for us though, we remembered that we had once made pita on the stovetop. So we quickly grabbed the tava and started heating it on the big burner.

And disaster was averted. By adding only an extra ten minutes of cooking time, we were able to tuck in. Yes, indeed, rogan josh with beets & turnips, broccoli and naan is delicious!

Here’s how I made the beets and turnips (note that this was made with the smaller turnip, NOT a rutabaga):

Beets and Turnip with Fennel and Mustard Seeds
serves two

  • 1 beet, peeled and sliced
  • 1 turnip, peeled and sliced
  • olive oil
  • 1 medium onion, sliced
  • brown mustard seeds
  • fennel seeds
  • chili flakes, optional
  • broccoli leaves, optional
  • seasalt and pepper
  • garam masala

preparation

  1. Heat oil in a frying pan. Add fennel and mustard seeds and fry for a short time until the mustard seeds began to pop. Add sliced onions and chili flakes, if using, and cook until caramelized. Stir in broccoli leaves, if using. Turn the heat down to low.
  2. In a small pot, steam the beets until almost fork tender (about 4 minutes). Add the turnips and steam until tender (2-3 minutes). Toss the steamed vegetables in the onion mixture. Add pepper, seasalt and garam masala just before serving.

Serve with Indian curry and naan or rice.

Alternatively, dill seeds work as well as fennel seeds; add a little cream and this is fantastic with a western style dinner. Add some goat cheese and/or toasted pecans and the vegetables are fabulous tossed with penne.

How did those broccoli leaves get in there? The We broccoli we were steaming had a lot of beautiful looking leaves attached. Normally, we throw broccoli leaves into the composter. But recently, we saw someone on TV chop them and throw them into a stir-fry. Why of course broccoli leaves are edible! We eat rapini all the time! So why not broccoli leaves too?!

Quel calamity!!

I was just typing out the recipe when T called from the kitchen to report that the oven is NOT working after all. Even though we put in a new fuse this morning. This is dreadful. We really really do not want to be buying a new oven! We love our oven and stove that date from sometime in the early 1960s!

Our next door neighbours recently purchased a “state of the art” fridge and have already had a repair man come at least 5 times to fix yet another thing wrong with it. Their equally new “state of the art” dryer had to be returned after a repair man came several times to fix a bug. They are NOT hard on their things. They take good care of them. It’s all these stupid computer chips that are in machines now that make them so quickly break down.

~~~~~~~~~~~~~~
Report: T switched the oven fuses and says that it seems to be holding now. I hope so! I hope so!! (There are two loaves of T’s sandwich bread in the oven right now….) I must say that I really don’t want to have to bake bread on the stovetop until the snow melts (if it ever melts) and we can use our barbecue to bake bread.

On another happy note: it didn’t snow last night and the sidewalk is almost completely visible. Maybe spring will spring after all!

 

This post is partially mirrored on The Fresh Loaf.

  1. Comment by brilynn — 15 March 2008 @ 20:24 EDT

    I’ve been wanting to try making naan for quite a while now, it’ll happen sooner or later…

    The beets and turnip sound great!

    The beets and turnip were stellar. I want to have them every night…. Do give naan making a shot, Brilynn. Just make sure your oven is working. It’s MUCH faster to make naan in the oven. -Elizabeth

  2. Comment by Green Olive Tree — 17 March 2008 @ 10:04 EDT

    Really, you can make perfect breads without a machine? I’ll put myself to work soon and i’ll let you know the results!

    I don’t know that they’re perfect but they’re certainly really good. -ejm

  3. Comment by Jeanne — 19 March 2008 @ 16:38 EDT

    That sounds wonderful! I sometimes make a Balti curry using a chicken recipe but substituting an equal volume of chickpeas and cauliflower – delicious. And love the stovetop naan story. Hope your stove troubles are sorted out now…

  4. Comment by ejm — 20 March 2008 @ 15:43 EDT

    Mmmm, chickpeas and cauliflower sounds like a great combination, Jeanne. (Had to google “Balti” – I’ve heard of it before but couldn’t remember what it was.) From what I have now skimmed about Balti cooking, naan would be the perfect bread to serve with it.

    Yes, thank you, the oven appears to be fixed. We made fantastic naan in the oven the other night. There are photos in a folder waiting to be posted.

    Remind me to post about baking naan in the oven!!

 

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