From World Vegetarian, by Madhur Jaffrey

Here I have combined Chinese and Japanese ways of cooking turnips.  I think these go particularly well with dark greens, dried beans, and rice.

The turnips I used weighed about 8 ounces each.  I used 4 of them and cut each into 8 pieces.  If your turnips are larger or smaller, make the necessary adjustments.

2 tablespoons peanut oil or canola oil

2 pounds turnips, peeled and cut into 11/2- inch dice

1 cup vegetable stock

2 tablespoons tamari soy sauce

1 tablespoon sugar

1/2 teaspoon oriental sesame oil

Put the oil in a large frying pan and set over medium-high heat.  When hot, put in the turnips.  Stir and fry unti lthe turnips are lightly browned on all sides, about 5 minutes. Add the stock, soy sauce, and sugar.  Bring to a boil.  Cover, turn the heat down to low, and simmer gently for 15 minutes, or until the turnips are tender.  Thurn every now and then so the turnips color evently.  Sprinkle the sesame oil over the top and toss.  These turnips may be made ahead of time and reheated.

SERVES 4 TO 6

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