Get ready for a blast of heat! You can turn it up or down depending upon what variety of peppers you chose, and how many.
Jamaican Jerk Turnips
1 jalapeño or 1/4 habanero pepper, minced
2 cloves of garlic, minced
1/4 t thyme leaves, dried
1 T brown sugar
1/4 t allspice
1/2 t cinnamon
1/4 t salt
1/8 t nutmeg
1 t black pepper
Vegetable oil
1/4 c water
About 2 lbs turnips, sliced into 1/4 inch quarter moons
1 T cider vinegar
Scallions, chopped for garnish
In a small glass bowl, mix the jalapeño pepper through the black pepper and set aside. In a large skillet, heat the oil and water, and add the turnips. Bring to a boil and then lower the heat. Cover and cook for about 5 minutes until tender. Uncover and cook for about 2 minutes until liquid is gone. Add the spice mixture and cook for another 2 minutes. Add vinegar and garnish.
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