Turnip in molasses

November 18, 2014  •  Category:

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)
  1. Place the turnips in a pot and add the molasses and water. Cover the pot and bring to a simmer.
  2. Uncover the pot and let the turnips bubble-up gently for about 20 minutes or until cooked.
  3. Salt to taste, and sprinkle with toasted sesame seeds if desired.


8 Comments  •  Comments Feed

  1. Rosa says:

    A wonderful combination and tasty dish!



  2. Angie@Angie's Recipes says:

    I love the combination of flavours. It looks very tasty!

  3. lara says:

    hello joumana!
    hope you’re doing good:)
    i love this recipe , so easy to make .
    can’t wait to see the recipes that you’re going to post for christmas =)) i’m sure you’re already preparing for that !
    have a nice day

  4. MyKabulKitchen says:

    Turnips are called Shalgham in Afghanistan as well, so I first thought this was an Afghan recipe! Love the use of date-molasses how interesting 🙂

  5. Susan says:

    I love all root vegetables but I don’t think I’ve ever used turnips other than in soup. This looks like a delicious way to serve them!

  6. Oui, Chef says:

    I love adding a little sweet element to glazed veggies….so good!

  7. Nadji says:

    Un plat que je ne connais pas. Il semble délicieux.
    J’en mangerai avec plaisir.
    A bientôt

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