The humble turnip becomes a superstar in this mildly spicy dish. Serve it as a welcome addition to your harvest feast and watch as friends and family become enthusiastic turnip lovers. If you don't have a large enough skillet, divide the mixture between two smaller pans.
- Portion size 8 servings
- Credits : Canadian Living Magazine: December 2012
- 1 lb white turnip
- 1 lb yellow-fleshed potatoes
- 4 cups packed chopped Swiss chard (with stems)
- 3 tablespoons olive oil
- 4 oz ham steaks cubed
- 1 onion diced
- 3 cloves garlic minced
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper flakes crushed
MethodPeel and cut turnip and potatoes into 1/2-inch (1 cm) cubes. In large pot of boiling salted water, cook turnip for 3 minutes. Using slotted spoon, transfer to bowl.
In same pot, cook potatoes for 3 minutes. Using slotted spoon, add to turnip.
In same pot, cook Swiss chard for 1 minute; drain and set aside.
In deep 12-inch (30 cm) nonstick skillet, heat 1 tbsp of the oil over medium-high heat; cook ham, stirring often, until browned, 3 to 4 minutes. Add to turnip mixture.
Add remaining oil to pan; cook onion, stirring often, until softened, about 3 minutes. Add garlic, thyme, salt and hot pepper flakes; cook, stirring occasionally, until onion is light golden, about 3 minutes.
Add turnip mixture; cook, stirring occasionally, until vegetables are tender and edges are crisped, about 12 minutes.
Stir in Swiss chard; cook, stirring occasionally, for 3 minutes.
Nutritional facts Per each of 8 servings: about
- Fibre 2 g
- Sodium 641 mg
- Sugars 3 g
- Protein 5 g
- Calories 125.0
- Total fat 6 g
- Potassium 399 mg
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
- Iron 6.0
- Folate 6.0
- Calcium 3.0
- Vitamin A 10.0
- Vitamin C 23.0