Kashmiri-style turnips with greens from Roots: The Definitive Compendium with More Than 225 Recipes (page 341) by Diane Morgan

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Notes about this recipe

  • sheepishjen on April 19, 2017

    This was a tasty way to cook tender baby turnips, though I think the black cardamom was stronger here than I would have liked for the delicate turnips.

  • Barb_N on September 17, 2014

    I followed this recipe to the letter, except slightly larger turnips and all the greens. I didn't care for the smell of the black cardamom as it simmered so I scooped those out. Thus, a very mildly flavored straight forward dish- everyone (teen included) ate it up.

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