Roasted Turnip Ghanoush

You need to really like turnips for this one!

I love turnips - with their greens. The only reason I entertained this recipe is because I bought a recipe book a few years ago and have never made anything from it. Before I took it off my bookshelf, I vowed to make just one recipe from it and this was the most appetizing thing I could find that didn’t have a lot of dairy in it.

It’s, uh, interesting.

Roasted Turnip Ghanoush

from "Roots" by Diane Morgan

Ingredients
1 pound turnips (about 3 medium)
1/2 cup dates (about 4), pitted
1/2 cup water
1/4 cup plain Greek yogurt
1 tbsp + 2 teaspoons of tahini
1.5 tbsp lemon juice
1/2 tbsp minced garlic
1 tsp kosher salt
1/8 teaspoon freshly ground pepper

*you may need to double the dates/water ingredients (they make a puree) if you don't have a small pan or pot. You can use the extra puree as a spread on toast, with goat cheese, or make into a caramel with tahini.