The humble turnip becomes a superstar in this mildly spicy dish. If you don’t
have a large enough skillet, divide the mixture between two smaller ones.
HANDS-ON TIME
30 minutes
TOTAL TIME
40 minutes
MAKES
6 to 8 servings
INGREDIENTS
- 450 g white turnip
- 450 g yellow-fleshed potatoes
- 4 cups packed chopped Swiss chard (with stems)
- 3 tbsp olive oil
- 115 g ham steak (see tip, below), cubed
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tsp chopped fresh thyme
- ½ tsp salt
- ¼ tsp hot pepper flakes, crushed
PREPARATION
- Peel and cut turnip and potatoes into ½-inch (1 cm) cubes.
- In large saucepan of boiling salted water, cook turnip for 3 minutes. Using slotted spoon, transfer to bowl.
- Add potatoes to saucepan; cook for 3 minutes. Using slotted spoon, add to turnip.
- Add Swiss chard to saucepan; cook 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 crisp, about 12 minutes.
- Stir in Swiss chard; cook, stirring occasionally, for 3 minutes.
NUTRITIONAL INFORMATION, PER EACH OF 8 SERVINGS: about 125 cal, 5 g pro, 6 g total
fat (1 g sat. fat), 15 g carb, 2 g fibre, 6 mg chol, 641 mg sodium, 399 mg potassium.
% RDI: 3% calcium, 6% iron, 10% vit A, 23% vit C, 6% folate.
TIP FROM THE TEST KITCHEN
A smoky kielbasa or turkey kielbasa
makes a lovely substitution for the ham
in this dish.
