Tunisian Turnip Stew with Potato Salad

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Boil the baby potatoes in salted water for 10 minutes.

Step 2

2. In a large pan, heat olive oil and sauté the onion and garlic for 2 minutes.

Step 3

3. Add the leeks and turnip cubes and cook for 5 minutes.

Step 4

4. Stir in the harissa, cumin, coriander, and cinnamon. Cook briefly to release the aromas.

Step 5

5. Add the diced tomatoes and a little water, and let the stew simmer for 10 minutes.

Step 6

6. Meanwhile, mix the raapsteel and baby lettuce with olive oil, lemon juice, salt, and pepper to create a fresh salad.

Step 7

7. Drain the potatoes and optionally pan-fry them in a little oil or butter until golden.

Step 8

8. Serve the Tunisian turnip stew alongside the raapsteel salad and potatoes.