For anchovy lovers, this is a delicious preparation for turnips, and indeed, many other vegetables, including greens, or in combination. For those prone to avoiding anchovies, the tomatoes help to dilute the intensity of the anchovy flavor, so you may want to give it a try. You can turn this into a main course by adding some protein. Brown some meat or some tofu or tempeh in oil at the beginning, then remove. Return to the pan once the tomatoes have come to a simmer.
1 T vegetable oil, if using anchovy paste
1 small can anchovies (10 – 12) with their oil ; or 4 T anchovy paste
1 – 2 T minced garlic
4 c (peeled) chopped turnips
2 c canned tomatoes with their juice, or 2 c fresh, chopped tomatoes
salt and pepper, to taste
fresh chopped parsley, for garnish, optional
1. Put garlic and anchovies in a skillet. Or put oil, anchovy paste, and garlic in skillet. Cook over low heat, stirring occasionally, for about 5 minutes, until anchovies have broken up and the garlic is just beginning to brown–don’t let it burn. Add the turnips, increasing the heat some. Sauté for another 5 minutes, stirring, until the turnips are coloring a bit.
2. Add tomatoes and their juice. Bring just to the boil, then reduce heat, cover, and cook until turnips (and protein) are tender. If the mixture has a lot of liquid, remove cover and increase heat some to evaporate some. Toss in some salt and pepper.