Turnip and Carrot Dish

I've always been a big lover of vegetables.  There are not too many I don't like with the exception of tinned peas.   This goes back to when I was a child.  Other than carrots and turnips, we mostly had tinned vegetables at home, and my mother found a dead cricket at the bottom of a tin of peas once, after we had already eaten half the tin.  You couldn't get me to eat a tinned pea after that.   In fact, in all truth I am very fussy about my peas.  I only like tender small ones.  Once they get big and woody textures, I can't stand them, and I don't think I am alone in that!




This delicious vegetable mix here today is a very flavourful way to get in some of your five a day fruit and veg.   With carrots, turnips (you could use rutabaga or swede instead), celery and onions, it is a beautiful combination, both in looks and in texture and taste.



It's all cooked in the one pan.  I used chicken stock, but you could use vegetable stock if you wanted to.

 

Once the vegetables are crispy tender, you boil the pan juices to reduce them, creating a delicious glaze.  You will probably not need any seasoning at all, exept perhaps a bit of  freshly ground black pepper.



This makes for a delicious, appealing and healthy side dish, as part of a meal.  All you need to balance it out is a small portion of carbs and protein.

 

*Turnip and Carrot Dish*

Serves 6

Printable Recipe 

You can also use swede (rutabaga) in this dish, but it will take slightly longer to cook.  This is a delicious side dish, filled with flavour and fibre. 

1 kg of white turnips (about 2 pounds), peeled and diced

2 stalks celery, washed, trimmed and sliced

3 medium carrots, peeled and sliced into coins

1 large clove of garlic, peeled and crushed

1 medium onion, peeled and chopped

225ml chicken stock (1 cup)

50g of chopped fresh parsley (1/4 cup)

salt and freshly ground black pepper to taste 

 

Put all of the vegetables into a saucepan along with the stock.  Bring to the boil, then reduce to a slow simmer.  Cover and cook for approximately 20 minutes until all are fork tender.   Uncover and turn the heat up.  Cook, until the liquid has reduced to a glaze.  Season to taste with salt and pepper, sprinkle with parsley and serve.  Delicious!

Calories per serving:  54
Grams of fat per serving: negligible
Fibre:  good
Vitamins A and C:  Excellent