"Curry Time" Sauce:
1. Heat a heavy ceramic coated saucepan over medium-high heat.
2. Add the oil, ginger, garlic, carrot, and onion. Cover and sauté for 5 minutes.
3. Add salt and pepper, turmeric powder, lemongrass, galangal, and curry powder or paste. Stir and cook for approximately 10 minutes.
4. Add lime, vinegar, and water; cook covered over low heat, until mixture is as thick as peanut butter
5. Stir occasionally for approximately 30 minutes.
6. Puree "Curry Time" sauce in blender until smooth. This will be enough for more than a couple recipes. Set aside.
1. Preheat the oven to 350 F.
2. Blanch turnip greens: Drop the greens in boiling water for 3 minutes. Scoop blanched greens out of the boiling water with a slotted spoon and place them in a colander. Rinse the greens to quickly cool them. This takes about 1 minute if you fork-stir greens while you rinse. Dry the cooled blanched greens.
3. Heat 1/4 cup of the oil in a saucepot; add blanched turnip greens and season with salt and pepper, cook for about 2 minutes, just to warm the greens through, then reserve to serve with the roasted turnips.
4. Heat the remaining oil in an oven safe pan. Add the quartered turnips and season with salt and pepper.
5. Cook the turnips over high heat until they have a little color, approximately 5 minutes. Do not over stir turnips.
6. Add 2 tablespoons of your freshly made "Curry Time" sauce and 1 tablespoon coconut milk. Cook for another 2 minutes.
7. Roast turnips in the oven until cooked through, about 7-10 minutes.
8. Serve the roasted turnips atop the greens and garnish with crispy shallots and cilantro. Makes 2 Servings.
Recipe and image used with permission and courtesy of Wusthof. All rights reserved. Recipe by Jonathan Sawyer, Chef and Owner of The Greenhouse Tavern and Noodlecat, Cleveland OH.