First - the side dish: We combine 4 veg plus onion and garlic to make this medley. Not only do we get a wider variety of vitamins and minerals, we get a more expansive flavour, too. I do want to highlight the turnip in this dish; finding an exciting way to prepare them can be challenging, but they're inexpensive, low in calories, yet packed with a good variety of nutrients including protein, dietary fiber and lots of Vitamin C.
1 small-medium turnip, peeled and diced
2-3 carrots, peeled and diced
1 head of broccoli, washed and chopped into florets
1 onion, diced
2 cloves garlic, minced
1 can chopped tomatoes
1/2 teaspoon dried thyme - or 1 teaspoon fresh
1/4 - 1/2 teaspoon red chili flakes (depending on your love of spice)
1 tablespoon olive oil
Bring a sauce pan to boil and add turnips. Boil until they've softened a bit - not too much, we don't want them mushy - about 5 minutes. Remove with a slotted spoon and reserve to the side.
Add the carrots to the water and again boil until softened a bit, about 3 minutes. Remove with slotted spoon.
Add broccoli and boil for about 2 minutes - not too long, you still want this bright green and with more crunch than soft. Remove - can drain through sieve at this point.
While the above are cooking, chop onion and mince garlic.
In a large pan, swirl olive oil and add onions and garlic. Layer turnips on top, then carrots. Sprinkle thyme and chili flakes over.
Add broccoli and chopped tomatoes. Stir through and cook for another 10 minutes. Enjoy it hot for dinner - then put the leftovers into an airtight container in the fridge.