*Turnip and Carrot Dish*
Serves 6 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 flavour and fibre. 1 kg of white turnips (about 2 pounds), peeled and diced 2 stalks celery, washed, trimmed and sliced 3 medium carrots, peeled and sliced into coins 1 large clove of garlic, peeled and crushed 1 medium onion, peeled and chopped 225ml 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! |
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