Title: Spinach with Turnips
Categories: Ethnic Vegetable
Yield: 6 Servings
| 3 | tb | Butter or margarine |
| 1 | c | Finely chopped onion |
| 2 | ts | Crushed coriander seed |
| 1/2 | ts | Ground turmeric |
| 1/8 | ts | Cayenne |
| 1 | ts | Salt |
| 1/4 | c | Yogurt |
| 2 | lb | Fresh spinach |
| 1 1/4 | lb | White turnips, pared and |
| | | Sliced 1/4-inch thick |
| 1 | | Clove garlic, crushed |
| 1 | | Tomato, diced |
1. In hot butter in large saucepan, saute onion until golden-about 5
minutes. 2. Add spices, salt, and yogurt; cook, over low heat and
stirring, 8 to 10
minutes. 3. Meanwhile, wash spinach. Remove stems, and chop leaves
coarsely. 4. Add half of spinach to spice mixture, along with turnips,
garlic, and
tomato. 5. Cook, covered, over medium heat, 3 minutes. Stir in rest of
spinach and
1/2 cup water; cook, covered, 15 to 20 minutes, or until turnips are
tender. SERVES 4 OR 6.