|Onion||1 Medium, minced|
|Curry powder||1 Tablespoon (Or To Taste)|
|Hot chicken consomme/Water||1 Cup (16 tbs)|
|Turnips||2 Pound, peeled and cut into 1 inch cubes|
|Freshly ground pepper||To Taste|
|Yoghurt||1⁄2 Cup (8 tbs)|
Heat the butter in a heavy saucepan.
Cook the onion in it until soft.
Stir in the curry powder.
Cook, stirring constantly, for 2 or 3 minutes.
Stir in 1/2 cup of the consomme.
Add the turnips.
Cook covered over very low heat for about 10 or 15 minutes or until the turnips are tender.
Check the moisture; if necessary to prevent scorching, add more consomme, 2 tablespoons at a time.
The cooked turnips should be dry.
Season with salt and pepper.
Remove from the heat and stir in the yoghurt.