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 6Printable 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 flavor and fiber.
1 kg of white turnips (about 2 pounds), peeled and diced2 stalks celery, washed, trimmed and sliced3 medium carrots, peeled and sliced into coins1 large clove of garlic, peeled and crushed1 medium onion, peeled and chopped225ml 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
