This is a Middle-Eastern inspired side dish, suitable for a Thanksgiving table. In Iraq, turnips are cooked in a broth with date molasses, and this dish is called shalgham. Incidentally, the French add a sprinkle of sugar to their turnips too. Turnips tend to be slightly sour so adding molasses is a smart move.
- 1 pound of small turnips, peeled and cut into chunks
- 1/4 cup of molasses, either grape or date (can substitute honey or raw sugar)
- 1 1/2 cups of warm water or chicken broth
- salt, to taste
- 1/4 cup of toasted sesame seeds (optional)
- Place the turnips in a pot and add the molasses and water. Cover the pot and bring to a simmer.
- Uncover the pot and let the turnips bubble-up gently for about 20 minutes or until cooked.
- Salt to taste, and sprinkle with toasted sesame seeds if desired.
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