Balsamic Glazed Turnips with Kale
1 teaspoon extra-virgin olive oil
1/2 red onion, sliced thinly
2 tablespoons balsamic vinegar
4 medium turnips, peeled and diced
2 carrots, diced
1 tablespoon red wine vinegar
1/2 teaspoon brown sugar
1/2 teaspoon salt
1 teaspoon ground coriander
1 bunch kale, stems removed and chopped coarsely
1. Heat oil in a pot over medium-high heat. Add the onion and balsamic vinegar. Cook, stirring occasionally, until liquid is absorbed. This will take 5-10 minutes.
2. Add the carrots and turnips. Add the red wine vinegar, and another splash balsamic vinegar, if desired. Also add the salt, sugar, and coriander.
3. Add 1 cup water and cover. This will help the vegetables to cook quicker. Cook, stirring every so often, until water is almost absorbed.
4. Add the kale, and cover. Cook until liquid is absorbed. At this time, if the kale is still not done, add a little more water (1/4 cup at a time) until it is tender.
5. Serve over grain of choice (I used Israeli couscous) and drizzle with a little more balsamic vinegar.
Source of recipe: I wrote this recipe as a turnip experiment. I've loved turnips my entire life, so I'm always looking for new ways to cook them.
SO HOW'D IT GO?
Ah, got it. Made a little dressing with red miso, black vinegar, maple syrup and soy. Now we're talking. Was perfectly fine before too, don't get me wrong. I'm just a condiment person. Will serve with quinoa.
Made this tonight and it looks great. Thought I had carrots but was mistaken, used veggies on hand besides the onions and kale: minced garlic scapes, fennel, zucchini. All organic. Used some better than supermarket balsamic so needed to add minimal brown sugar/sucanat, but added more salt and coriander to compensate for a dish a bit bulkier than originally intended I think. Thinking I'm not sure why coriander solely as the spice, but thought I'd give it a try and seems fine. Would like to add one more spice/herb, working on that. Thanks!