Ingredients
3 medium turnips
1 bunch spinach
1/2 cup raisins
1 garlic clove, minced
3 tablespoons lime juice
2 tablespoons olive oil
1 pinch ground nutmeg
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Sun-dried Turkish pepper — raisin-chocolate notes, moderate heat
Ground Urfa pepper — raisin-chocolate depth, moderate heat
Cream whipper for foams, espumas, rapid infusions
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In a skillet (with a lid), heat the olive oil and garlic over medium heat. While that heats, peel the turnips and chop them into thin strips, like tiny French fries. When oil is heated, add the turnips and raisins and saute for about 3 minutes. Pour in the lime juice and cover; let it cook for 5-10 more minutes, allowing turnips to soften. Meanwhile, wash and chop or tear up the spinach. After 5-10 minutes are up and turnips are tender, stir in the spinach and cook it until it just begins to wilt. Remove from heat and sprinkle with nutmeg.