3 medium sized turnips, tops and bottoms cut off and discarded, bad areas cut out, if any. Chop into 1/2 inch or so segments.
1 smallish yellow or white onion, peeled and coarsely chopped.
Kala jeera seeds (“black cumin”, see below), 1/4 teaspoon or a bit more once you decide you like it. If you don’t have, fennel seed would work, or ground cardamon; or leave out entirely, adding a hint more nutmeg.
Ground nutmeg, 1/4 teaspoon
Ground black pepper
Trader Joe’s 21 Seasoning Salute (sort of like Mrs. Dash, but with flavor), less than 1/4 teaspoon.
2 teaspoons extra virgin olive oil.
Preheat oven to 425 F, put veggies in oven pan, and sprinkle seasonings and oil over them, then mix with your hands. Cover tightly with foil (tucked close to the food).
Roast for about 40-50 minutes, depending how tightly you packed them.
Serves two. Photo depicts half the recipe.
Okay, what gives with kala jeera?
Well, this was strictly an ingredient I bought on a lark at an Indian food supply market. Never heard of it before, either. So upon getting home, I surfed. According to WiseGeek, kala jeera is also known as “black cumin”, and is a spice common in cooking from northern India. Scientific name: Bunium persicum. It is in the parsley family, as is regular cumin, and it forms a seed that is smaller than regular cumin, and rather than looking black, looks rather multitoned. There’s a definitely-earthy smell prior to cooking, not unpleasant (although the source website disagrees with me on that last part). It is typically used to season breads, rices, and curries during the cooking process, where it develops its flavor. To draw out the flavor even further, this seed is apparently often toasted (as one does with cumin or fennel).
I’m going to have to explore this spice further; will hunt down an authentic Indian recipe or two in the near future.
PS: I was originally planning on cooking this dish on the grill, but the weather turned a little too nippy and windy.