Ginger and root vegetables? Trust us on this recipe, it will inspire a new appreciation of what winter can deliver. The yellow turnips called for here are not essential, but try them if you can. So sweet and mild, they side-step the earthiness of white varieties and tame down that other good-tasting but earthy root that’s usually left at the store—the rutabaga.
Cook to Cook: The method for using ginger in this recipe is worth remembering. Not only does sautéing aromatics open up their flavor and tame their rough raw edges, the infused butter or oil helps transport their fragrances throughout the dish.
2. Meanwhile, in a small skillet, melt the butter over medium heat and add the ginger, gently warming it (don’t sauté or brown), until it’s fragrant. Cover the skillet and set aside.
3. When the vegetables are tender, drain them well in a colander. Puree in a food processor with the ginger butter. Season to taste with salt and pepper. Serve hot.
Copyright 2011 by Lynne Rossetto Kasper. From A Spice Scented Thanksgiving Menu.
Raghavan Iyer is a bestselling cookbook author, culinary educator, spokesperson and consultant who specializes in Indian cuisine. In this installment of The Key 3, he shares the techniques behind three of his classic recipes: Smoky Yellow Split Peas, Sweet-scented Pilaf and Indian Slaw.