For everyone who’s wondering what a yellow turnip (or sometimes rutabaga, “Steckrübe” in German) is: No, it’s not an exotic vegetable. It’s actually a very traditional vegetable in Europe. An old one, though. But people tend to forget quickly. And they miss out!
Yellow turnip is a kind of cabbage, but unlike most cabbage, it’s easier to digest and easy on the stomach. It’s sweet taste reminds me of parsnips. In case you had too much pumpkin (wait… is there something like to much pumpkin?), this is another great nourishing vegetable for fall that fills you up, too.
Okay, it’s not only the yellow turnip! I love this easy but great curry sauce! It won’t taste like soy, even if you use soy yogurt. Take care that you have enough sauce. It’s creamy and yummy.
Yellow Turnip in Curry Yogurt Sauce
- 1 yellow turnip
- 1 – 1,5 cups/ 250g soy yogurt
- 0,5 cup / 125 ml water
- 2-3 tsp indian curry powder
- 1 tbsp Oil
- optional: fresh or dried herbs (I used wild garlic)
Peel the yellow turnip and cut it into pieces. Take care that you peel it thoroughly, the peel tastes bitter. Put the turnip in a pot, cover with water, add some salt and cook until soft (15-20 min).
Heat the oil in your pan and add the curry powder. Roast the spice until it smells nice and aromatic. Let the oil cool down a little, then add 0,5 cup of water and the soy yogurt. Stir, then add salt and pepper to taste. Add the yellow turnip – or serve separately! I like to add the yellow turnip and let it sit for a little while, so it takes on the curry flavor from the sauce.
Yes, I could take a bath in that sauce. That little guy likes to dive in, too. Trust me. It’s that good.
And of course, you could serve the sauce with any other vegetable, too! Use it for mushrooms, carrots, eggplants, parsnips,… Or use it as a dip!
… did you ever try Yellow Turnip?