Quick. Easy. Tasty. Turnips, celeriac, kohlrabi, and radish all work here, alone or in combination. If you combine, you’ll want to make the slices more or less the same width, so they become tender at the same time. You can season this in many ways, with curry powder or other spice mixes, if you wish. I like it as written.
2 c (canned) chopped tomatoes
2 garlic cloves, minced
1/4 t crushed red pepper flakes, or to taste
1/3 c red wine, optional
salt and pepper, to taste
2 – 3 c thinly sliced (peeled) turnips
fresh chopped parsley or cilantro, for garnish
1. Combine tomatoes, garlic, red pepper flakes, red wine, salt, and pepper in a skillet or saucepan. Bring to a simmer and cook until the tomatoes are saucy, 5 – 10 minutes.
2. Add the turnips, and stir to combine. Return to a simmer and cook until the turnips are just tender. Transfer to a serving dish, or not, and sprinkle with fresh chopped herb.