Tuesday, May 3, 2011

Chinese Black Bean Sauce Braised Turnips, Carrots, Celery and Scallions

When we got turnips in our CSA, I admit I was a bit stumped. The only things I have ever eaten turnips in are a vegetarian gravy recipe (great) and the frozen mashed kind at my grandmother's house (blah). Last night we decided to braise them with other vegetables and have them over brown rice. It actually came out quite delicious, especially the turnips, which were soft and slightly sweet. We had it with some sushi which sort of collapsed, and decided the nori worked well with the flavors of the braised vegetables so we threw some of that in too. I failed to stir around my jar of black bean sauce and the chili oil seems to have risen to the top, because it ended up VERY spicy. Here's the recipe:

1/2 onion, sliced
1 large turnip, sliced
2 scallions, chopped
2 strips fakin' bacon (tempeh bacon)
1 tsp minced garlic
1 tsp minced ginger
1 large carrot, julienned
1 celery stalk, chopped
2 tbsp Chinese black bean garlic sauce
2 cups water
1 sheet nori, ripped into small pieces
1 tbsp olive oil

In a large deep pan, sautee garlic, ginger, fakin' bacon, and onion in olive oil until aromatic. Then add the rest of the vegetables. After sauteeing a couple of minutes more, add the black bean sauce and the water and stir well. Cover and cook on medium heat for about ten minutes. Uncover and check to see how done the vegetables are. If the turnips are tender so that a fork easily piereces them, you're good. Add the nori and stir it around so it softens. Eat these vegetables as a side dish or as a main over brown rice.

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