Ginger gives the stew a nice warm savor, and if you choose a spicy garam masala (curry powder) the potatoes will help mitigate the heat. Serve with a mint raita and cardamom scented basmati rice.
INGREDIENTS:
4 medium carrots, cleaned and oblique cut into ¾ inch pieces 1 bunch Tokyo turnips, cleaned, topped and tailed, cut into ½ inch wide wedges 4 medium Yukon Gold (or other waxy potato) peeled and cut into ¾ inch cubes 1 onion, cut into ½ inch dice 1 piece ginger, 1x¾ inch, peeled and cut into 1/8th inch thick slabs, lightly smacked with the flat of the knife 32 ounces vegetable stock, or as needed 1 tablespoon garam masala (sweet or spicy, it is up to you, but a yellower iteration is nice-one with more fenugreek, fennel seed, and turmeric seem to match the vegetable flavors well) or more if needed Neutral flavored oil as needed (sunflower, grapeseed, rice bran, etc.) 1-2 tablespoons unsalted butter or ghee Salt and pepper if needed to tasteMETHOD:
Heat a large straight sided sauté pan or chef’s pan over medium-high heat. Film the bottom of the pan with oil and heat up. While the pan heats, toss the turnips with a little oil, just enough to lightly coat. When the oil is hot, add the turnips and cook until they are golden with darker speckles, and just softening. Remove to a bowl.
Oil the pan so it is generously filmed. Toss the potatoes in a bowl with a little oil and coat. Add to the hot pan and sauté until the potatoes are speckled with color, but do not allow them to soften much. Transfer to the bowl with the turnips.
Be sure there is oil in the pan. Add the carrots and cook until they are beginning to take on color. Check for oil in the pan and add some if dry. Add the onions and toss to coat with oil. Cook until onions are translucent and soft, and carrots are golden.
Make a space in the center of the pan and add a little oil. Add the ginger and cook until fragrant. Move ginger to the side, then add ¾ of the garam masala of your choice and cook, stirring, until fragrant.
Add the rest of the vegetables back to the pan and toss to combine. Add stock to come half way up the vegetables and simmer gently with a tight fitting lid. Cook 10 minutes and check for tenderness and to ensure you do not run out of liquid. If liquid is running low or vegetables are still very firm add a little stock at a time and continue to simmer until potatoes are just cooked through. Taste the stew and decide if you wish to season with salt and pepper. If so, do it now.
Transfer the vegetables to a serving bowl and turn up the heat a little under the pan. Reduce the cooking liquid by 50% or until it is a little more viscous. Pour over the vegetables.
Add the butter or ghee to the pan and heat up. As soon as it is melted, add the remaining garam masala and stir until it is aromatic. Drizzle this over the vegetables and serve.
Chef’s Notes:
Heating spices in fat and pouring over the dish at the end is an Indian technique known as a “tarka”. While not necessary, it adds a lot of depth to the flavors and piles on the aroma. Long cooked spices will have a different flavor/aroma profile from one just cooked quick and hot. If you have not tried this before, give it a shot. You might be surprised at how well it delivers.
Serves: 4
Source: Chef Andrew E Cohen
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