Can I say that I don't really like turnips? I buy them some times because get them mixed up with parsnips, what with them always being next to each other in the produce case. I like parsnips, and I think that's what I've got until I take a take a bite of funky turnip. I figured I'd deal with them in the most foolproof way to get me to eat anything, which is lots of butter. I found this recipe, and hoped the Algerians know something about the turnip. They do! The turnips were still turnip-y, but the lemon made them tolerable. And the butter and breadcrumbs didn't hurt. I would make this again if faced with turnips, though I wouldn't go out of my way to buy them.
The turnip recipe is part of a whole Algerian menu from Gourmet magazine. Since I was wary of the turnips, I decided to make this flatbread recipe. I didn't have whole wheat flour on hand, so I used all-purpose. The process was not hard, and only used the one bowl, a rolling pin, and plastic wrap, but it was a fair amount of work - the dough gets rolled, spread with spiced oil (ok, two bowls), coiled into spirals, rolled again, and cooked like pancakes. It was totally worth it. I've been eating these for lunch with a tuna salad that uses the radishes, red leaf lettuce, and cilantro, with black olives and scallions. And with dinner. And for snacks. There are some devious plans brewing for this recipe to come in the near future.
Here's the recipe for salmon with bok choy in a curry sauce I made Tuesday. Based on the comments, I put the salmon straight in the oven and did the bok choy in a skillet, letting it steam a minute and then sauteing. This cabbage was probably the mildest and juiciest I've ever eaten. I left out the fish sauce since I didn't have it (moving really messes up your mental pantry) and didn't want to go out. With some rice and those flatbreads, it was a nice, satisfying meal.
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