{"product_id":"turnips","title":"Turnips","description":"\u003cp\u003ePurple top turnips have smooth white skin that blushes violet at the crown and crisp white flesh with a peppery bite. In Punjab and Kashmir they are shalgam or gogji, cooked down with onion, ginger and garam masala into a soft winter sabzi, or simmered with mutton. They also go into the sharp mustard pickles of North India and into a British stew with carrot and swede.\u003c\/p\u003e\u003ch3\u003eHow to use it\u003c\/h3\u003e\u003cp\u003ePeel thinly and cut into chunks. For shalgam masala, fry onion, ginger, garlic and green chilli, add the turnip with turmeric, coriander powder and salt, cover and cook for 15 to 20 minutes until soft, then mash lightly and finish with garam masala and a little jaggery. For a pickle, cut into thin batons, sun dry for a few hours and mix with mustard oil, crushed mustard seed and chilli.\u003c\/p\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eAlso called shalgam or gogji\u003c\/li\u003e\n\u003cli\u003eSmaller turnips are sweeter and less woody\u003c\/li\u003e\n\u003cli\u003eChoose heavy, firm roots with smooth skin\u003c\/li\u003e\n\u003cli\u003eSold loose\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Chandra Stores","offers":[{"title":"Default Title","offer_id":55646331961683,"sku":null,"price":6.29,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1101\/7433\/9411\/files\/turnips-front.png?v=1793195695","url":"https:\/\/chandrastores.co.uk\/products\/turnips","provider":"Chandra Stores","version":"1.0","type":"link"}