Place the turnip, oil, and ¼ tsp cinnamon in a sauté pan or a wok. Stir and cook on medium heat for 20 minutes until the turnip is soft.
Stir in the pumpkin puree, remaining cinnamon, salt, ginger, and water. Continue to cook on medium low heat for an additional 20 – 30 minutes. Stir occasionally. Cook until the pumpkin is a slightly thick.
Finely dice the green onion. Stir it into the pumpkin salsa.
Use as a dip for gluten-free tortilla chips or rice crackers.
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