Serves 4.

1 bu. Red Dog hakurei turnips
1 onion, roughly chopped
1 Tbsp. butter
1 Tbsp. olive oil
1 tsp. cumin seeds
1 tsp. ground turmeric
1 tsp. garam masala
1 bu. Red Dog spinach 
Pinch salt
4 Tbsp. yogurt (optional)
4 sprigs cilantro (optional)

Separate turnip roots from greens and use greens for another recipe. Cut the roots into quarters. Cook turnips, either by boiling or in a steamer, until tender.

In a shallow pan, fry the onion in a little butter and oil until soft and golden, then add the cumin seeds, ground turmeric and garam masala. Continue cooking for a couple of minutes at a moderate heat until all is fragrant.

Rinse the spinach. Place a nonstick, shallow pan over a moderate heat, add the wet spinach and cover with a tight-fitting lid. Let the spinach cook in its own steam for about three minutes, until wilted, then drain and gently press the water from it.

Add the drained turnips to the onions and continue cooking until they are lightly golden and have soaked up some of the flavor for the spices. Season with a little salt. Fold the spinach into the spiced turnips and swede and serve, if you wish, with a trickle of yogurt and a few cilantro leaves.