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

Ingredients:

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

Preparation:
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