Braised Turnips with Vegetables
A really simple, light, and wholesome vegetable dish! Turnips braised with vegetables can stand on their own or work as a side for meat, chicken, or fish. It fits right into a vegan menu and is a great pick for anyone eating light or watching their waistline. On top of all that, its star ingredient — the turnip — is a genuine treasure trove of nutrients, packed with good things. Turnips lend themselves to all kinds of dishes, yet many people write them off, assuming they're bitter and have an odd smell. That's a shame, because turnips are actually a sweet, tasty vegetable.
Snezhana
Recipe author
Braised Turnips with Vegetables
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 9 %
1 g
Fats 45 %
5 g
Carbohydrates 45 %
5 g
64 kcal
GI:
100
/
0
/
0
- Gather your ingredients. Beyond the vegetables listed, feel free to add others to taste — a bell pepper, for instance, gives the dish a nice flavor. For the best results, use a young, juicy turnip on the smaller side; large roots tend to be dry, hollow inside, and less flavorful. Prep the vegetables: wash and peel the turnip and cut it into small cubes. Wash, peel, and cut the carrot into cubes or matchsticks, or grate it (a food processor cuts your prep time considerably). Peel and dice the onion. The tomatoes are optional, but they add a pleasant tang that offsets any blandness — wash them and cut into cubes. Pour a little vegetable oil into a sauté pan and heat it. Add the onion and carrot and cook for about 5 minutes, stirring with a wooden spoon. You only want to soften the vegetables, not brown them to a golden fry — that keeps more of the vitamins intact and makes the dish healthier. Add the turnip to the carrot and onion. Season with salt and ground black pepper to taste, along with any herbs or spices you like. Pour in enough water to come halfway up the vegetables and stir. Cover the pan, bring to a boil, and simmer over medium heat for about 20 minutes. Then take off the lid, add the tomatoes, and stir. Cover again and simmer another 10 minutes. Turn off the heat and let the dish rest, covered, on the stove for about 10 minutes. Spoon the vegetables onto plates and sprinkle with chopped fresh herbs. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Turnip - 30 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
Similar recipes
Related and additional categories: