Across the highlands
Chutagi
Hearty lamb soup-stew with winter vegetables and little bow-tie noodles
90 min·4 servings
turnips
A white root, often tinged purple at the top, with firm, juicy flesh and a mild, faintly mustardy bite.
Turnips are easy to find in most English-speaking supermarkets; in German-speaking countries they turn up mainly in autumn and winter, and as young spring turnips, at farmers' markets, organic shops and Turkish grocers. Small, heavy roots with smooth skin are the most tender and the least sharp.
Substitute:
Kohlrabi or a mild radish such as daikon come closest in texture and bite; swede also works but is sweeter, denser and takes longer to cook.
Used in · 2 recipes
Ladakh
Skyu
A warming Ladakhi vegetable stew with little hand-pressed dough shells
70 min·4 servings