Recipe: Turnip Lettuce Wrap?s

Bal Arneson, Food Network chef and author of Everyday Indian, shares her recipe for turnip lettuce wraps

Credit: Tracy Kusiewicz

Bal Arneson’s turnip lettuce wrap


2 tbsp (30 ml) grape seed oil

  • 1 large onion, chopped

  • 1 tbsp (15 ml) finely chopped ginger

  • 1 tbsp (15 ml) finely chopped garlic

  • 1 tbsp (15 ml) cumin seeds

  • 1 tsp (5 ml) mustard seeds

  • 2 medium turnips, grated

  • ¼ cup (60 ml) thinly sliced chives or 
 green onions

  • ¼ tsp (1 ml) salt

  • ¼ cup (60 ml) Tamarind Chutney 
 (see below)

  • 1 head butter lettuce


  1. Place the oil in a non-stick skillet over medium heat.
  2. Add the onion, ginger and garlic, and cook for 4 minutes.
  3. Add the cumin and mustard seeds, and cook for 1 minute.
  4. Add the turnips, chives and salt, reduce the heat to medium-low and cook for 3 to 5 minutes, stirring regularly.
  5. To serve, place ¼ cup (60 ml) of the mixture and 1 tbsp (15 ml) chutney in a large lettuce leaf.
  6. Wrap the lettuce around the mixture and enjoy.

Note: You can vary the recipe by adding a few more spices, such as 1 tbsp (60 ml) fenugreek leaves, 1 tsp (5 ml) Spanish paprika, or a finely chopped green chili.

Serves 4

Read our profile of Bal Arneson

From the book Everyday Indian: 100 Fast, Fresh and Healthy Recipes, copyright 2009, by Bal Arneson. Published by Whitecap Books . Reprinted with permission from the publisher.

Originally published in BC Home magazine. For monthly updates, subscribe to the free BC Home e-newsletter, or purchase a subscription to the bi-monthly magazine.