Wanice's Exotic Indian-Spiced Turnips
These are very tasty, and a nice way to eat more local roots in the dead of deep dark winter.
1/3 cup or so of ghee
2 large onions, diced
1 tsp. salt
1 heaping tsp. turmeric
2 heaping tsp. coriender (ground)
4 medium turnips, sliced thin
Saute the onion and salt in ghee (use a wide cast-iron skillet with lid). Add spices, and stir thoroughly for 30 seconds or so. Add turnips, and stir to coat.
Add about 1/2 cup of water, turn the heat down to medium-low, cover, and simmer for 10 minutes. Stir, add more water if things are sticking, and put the cover back on. Simmer till tender, 20-30 minutes; adjust seasonings and enjoy!