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Turnip and bison curry

Turnip and Bison Curry

Turnips are not the most popular vegetable, but they sweeten when salted so the bitterness drains out. We like to adapt classic, slow-cooked curries like this one by reversing the proportion of meat to vegetable.


  • 2 ½ lbs medium turnips
  • 1 Tbsp salt
  • 6 Tbsp clarified butter
  • 4 onions, quartered
  • 1 ½ lb of bison or stewing beef
  • 1 Tbsp pepper, cracked
  • 1 tsp turmeric, ground
  • 2 Tbsp coriander seed, ground
  • 6 cloves garlic, chopped
  • 1 tsp Garam Masala, ground


  1. 1

    Quarter the turnips and poke all over with a fork. Place in a bowl with salt. Mix well. Let stand at least 1 hour so the bitter juices drain. Preheat oven to 350°F.

  2. 2

    Heat an ovenproof pot on medium. Add butter, onions and then meat. Cook until the color begins to change. Add pepper, turmeric, coriander and garlic. Sauté for 2 minutes.

  3. 3

    Rinse turnips and add to the pot with 1 cup of water. Sprinkle Garam Masala on top. Cover and cook until steam escapes from under the lid. Place on the center rack of the oven and cook for 1½ hours. Let stand 30 minutes.