Turnips Rutabaga Simmered in Date Syrup Maye Al Shalgham
Delight your taste buds with the rich, earthy flavors of Turnips and Rutabaga Simmered in Date Syrup, also known as Maye Al Shalgham. This comforting Middle Eastern-inspired dish transforms humble root vegetables into a show-stopping side or light main, thanks to a luscious glaze made with sweet date syrup, tangy orange juice, and warm spices like cinnamon and allspice. Gently simmered until tender and infused with a glossy caramelized sauce, the turnips and rutabaga offer a perfect balance of sweetness and spice. Finished with a sprinkle of fresh parsley for brightness, this recipe is as stunning to serve as it is simple to make. Ideal for cozy family meals or an exotic addition to your holiday table, this dish pairs beautifully with crusty bread or roasted meats. With keywords like turnips recipe, rutabaga dish, date syrup glaze, and fragrant Middle Eastern side, this recipe promises to enchant both your palate and your next search engine query!
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Recipe Information
Ingredients
- 4 small (about 500g total) Turnips
- 1 medium (about 300g) Rutabaga
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 1 cup Date syrup
- 1 cup Orange juice
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground allspice
- 1 teaspoon Salt
- 0.25 teaspoons Black pepper
- 1 cup Water
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Peel the turnips and rutabaga, then cut them into evenly-sized cubes (roughly 1-inch).
Peel and finely mince the garlic cloves.
In a large skillet or pot, heat the olive oil over medium heat.
Add the minced garlic and sauté for 1 minute, stirring frequently, until fragrant but not browned.
Add the cubed turnips and rutabaga to the skillet. Sauté for 3-5 minutes, allowing the edges to slightly caramelize.
In a small bowl, whisk together the date syrup, orange juice, water, ground cinnamon, ground allspice, salt, and black pepper.
Pour the date syrup mixture over the turnips and rutabaga. Stir gently to coat the vegetables evenly.
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the skillet or pot with a lid.
Simmer the vegetables for 25-30 minutes, stirring occasionally, until they are tender and the sauce has thickened.
Once the vegetables are cooked and coated in a glossy glaze, remove the skillet from the heat.
Taste and adjust seasoning if needed, adding more salt or black pepper as desired.
Transfer the dish to a serving bowl and garnish with fresh parsley, if using.
Serve warm as a delightful side dish or pair with crusty bread for a light meal.
Nutrition Facts
Calories |
457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.2 g | 12% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 92.8 g | 34% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 71.3 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1704 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
