Servings: 4
These colorful vegetables caramelize in the pan, releasing steam that makes everything tender and moist. A quick, Spanish-inspired sauce adds a final flourish of flavor.
Pair any leftover sauce with grilled steak or chicken.
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I grew turnip this year for the first time and now that it is ready for harvesting I decided to make this recipe. I used kale, turnip and parsley and mint from my garden. I did not measure the olive oil but "eyeballed" the quantity. I used table salt...oops but it still turned out great! My husband and daughter loved the salty flavor. Next time I will use Kosher salt and maybe use less salt to see how that tastes. Great recipe!
Very pretty and tasty, not technically difficult, had a toddler "helping" so not sure how fast prep would be otherwise. Eyeballed the oil so I can't really comment on the amount written, though it seems about right. Went light on the salt based on previous review and had to season a lot at the end, amount written is probably correct for most tastes.
Used rutabaga instead of turnip and kalamatas rather than green olives, turned out well. Did take longer to cook than written.
Beautiful colours!!!Easy to make. BEWARE: 4 1/2 TBSP oil is waaaayyy to much. Use 2 in the pot and 1 for the sauce. Also too much salt. Even better the next day.
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