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
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
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