I had some time to go to the farmer's market (DE: Wochenmarkt) just nearby. While searching for some nice vegetables I came across these beets which i wasn't sure if the were turnips or radishes. They wee shaped more like radishes but still looked different and did give the texture of turnips. On asking what it was I was told its name, even more strange to me with which I was even more lost - Teltower Rübchen. So I asked more details about it and got to know that it is a vegetable which tastes a bit like turnip but is "different" and is from the region Mecklenburg Vorpommern, a state in north eastern Germany. On checking about it in Wikipedia I found some more details. It is a type of turnip which got its name from the town Teltow in the state Brandenburg, Germany, where it was grown in plenty in and around that town. On smelling them I could smell this typical turnip like smell, but much milder than a turnip I felt. I don't like turnips, except pickled the Indian way. My mom made such lovely Indian pickles with them every winter, usually in huge ceramic +jars meant only for this purpose. But, all the kids would gobble them up within a few weeks along with our food.
The next day I wanted to make something Indian, and I had planned to cook daal (lentils), so, these beets found good use as an accompaniment. I quickly took a picture of these before starting with cooking them. It had turned a bit cloudy and dark by the time a took the picture.
To prepare the" subzi" (any vegetable preparation) I just used my gut feel and tried to make something full of flavours at the same time where the flavours blended well together. And this is what came out:
Teltower RübchenRecipe by PG of My Kitchen Stories
500 g turnips (I used Teltower turnips), peeled and cubed or cut into long strips
2 medium potatoes, peeled and cubed or cut into thick long strips
1 large yellow onion, sliced or chopped
1 inch piece ginger, peeled and grated
1 tsp ajwain (carom seeds)
1 tsp turmeric
2 tsp coriander seeds, ground
1/8 tsp fenugreek seeds, ground
1/8 tsp red chilli powder
2 tbsp rapeseed oil for frying
salt to taste
- heat oil in a pan and splutter ajwain
- add potatoes, onion, ginger, turmeric and red chili powder, and stir
- add ground coriander- and fenugreek seeds , mix everything
- keep cooking covered on medium heat
- once the potatoes are almost done, add the turnips
- cook covered till done
- serve with hot rotis or rice along with some daal.
The turnips were mildly sweet after I had fried them for long till they got slightly caramelised on the surface and the turmeric and ajwain gave a good contrast to balance out its flavour. After this experience I know for sure that we will be eating the other regular turnips also more often. Next time i do wish to cook them in a different way and try out other flavours too.
I'm sending this wonderful Teltower Rübchen "subzi" over to Sunshinemom's Food in Colours : Yellow
And it also goes to this weeks Weekend Herb Blogging started by Kalyn of Kalyn's Kitchen which has now been taken over by Haalo at Cook (almost) Everything Atleast Once and being hosted this week by Rachel of The Crispy Cook.