Shalram—an Iraqi dish that’s perfect for very cold days and Shabatot


5-6 medium turnips, cleaned and trimmed
4-5 T. sugar
Black-tea bag
Water to cover
Salt (just a little)

Slice turnips in half or in quarters. Bring turnip slices, tea bag and sugar to a boil.
Now you have two options – you can lower heat and continue cooking until tender (about 20 minutes), or you can treat it as chulent: place it on the Shabbat plata and let it cook overnight. Serve warm

Ruth friday`s soup

4-5 turnips, cleaned and trimmed
4-5 sweet potatoes
1-2 big onions
salt and pepper
olive oil
fresh sage
a little butter

Sauté onions in olive oil. Add turnips and sweet potatoes, peeled and cut into chunks. Add salt and pepper to taste.
Cook in water till tender, then blend.
In a small frying pan, heat olive oil and a little butter, stir-fry fresh sage leaves till brownish. When serving soup, garnish with crumbled sage leaves.

Turnip Salad, Lettuce and Carrots


Raw turnip and grated carrot
Fresh dill, chopped
Salt and pepper

Mix and serve

 Like Other Vegetables, Turnips Can—and Should—be Preserved

Ingredients for pickling mixture:
1 c. sugar
1 c. vinegar
1 c. water

Carefully peel turnips and cut into cubes. Bring pickling liquid to a boil and pour over vegetables. Store in glass jar.
Can be served as soon as the liquid cools, or kept refrigerated for several weeks.

“Torshi” Tunisian Turnip Recipe – from “”

A winter salad, hot-bitter-tart, served with couscous and also excellent with hamin

2 turnips
2 green chili peppers
4 cloves garlic
1 medium lime, or several Chinese lemons
1 T. Tunisian harissa
1 t. ground caraway seeds (kimmel)
2 T. regular oil

Clean and wash turnips. Cut to thin slices, and then cut each slice into small triangles. Slice the pepper and cut in thick rings. Peel the lime, slice into large pieces, and crush into the vegetable mixture. If using Chinese lemons, slice into small cubes. Slice garlic thinly. Add remaining ingredients and stir. Salad is ready immediately, but it’s preferable to leave at room temperature overnight to enhance the absorption of the flavors.