Wednesday, October 20, 2010

Jamaican jerk turnips

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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