Let's Do Lunch Community

I wanted to share my favorite side dish with you all.  Sometimes I just make a plate of this when hungry and eat it for a snack.  Buy fresh brussel sprouts (when you can get them - they are around now here in Arkansas), fresh turnips, and carrots.  Cut stems from brussel sprouts and slice in half.  Peel and slice turnips and carrots.  Put all three veggies in fry pan (sometimes I put the sprouts in first especially if they are large) cover bottom of pan with water.  Sprinkle with splenda to remove any bitterness, and salt and pepper.  Cook until dry, add more water if veggies are still pretty hard, when veggies are starting to soften, add a bit of oil to brown.  Eat immediately and enjoy.  Don't decide you don't like brussel sprouts unless you have tried this - even my grandkids eat it.  Don't overcook veggies - they are good aldente (or however you spell that!!)

OMGoodness, You have just made me hungry for fried turnips. Think I'll head down to the farmers' market tomorrow morning to see if they have any turnips.

Ollie

Thanks for sharing the great recipe.  Welcome to LDL; you are going to do great.  Pam

Thanks for the welcome - I hope you can find ingredients Ollie - this is a staple at my house - my daughter came i yesterday and said "oh, your'e making my favorite!!! Pretty good for healthy veggies!!!! You can keep the raw cut up ingredients ina tupperware bowl in the fridge for a week or more and it goes well with so many entrees - the turnips make you not miss the potatoes so much.  I hope you aren't leaving out the brussel sprouts, honest, cooked right w/a little sweetner they are great.

Lots of fresh brussel sprous in the store and wanted a way to fix them that would make them tastier than sauteed just by themselves. I think I will use your recipe and add sliced okra at the time of browning.
Thanks and welcome pmilburn

OH POOOOH!!! No turnips at the market. Was looking forward to this dish!!

Ollie

Ok...I'm embarrassed..but I have never eaten a turnip in my life and I'm not quite sure what they even look like    But I love brussel sprouts and carrots so I would love to try this recipe.  I think I better head to the store tomorrow...

Irainbow- I am still laughing- never seen a turnip?????  They are about like a round potato the size of a baseball only they are white with some purple- you have to peel them with a potatoe peeler - hope you like it.  They make me not miss potatoes.  Mom and I were thinking they might mix well with pureed cauliflower for alternative potatoes.

Irainbow - I got to thinking maybe I should not laugh at my new friends....it's just that I feel I know you folks already...smile

Don't worry...I think it is kind of funny myself!  I live in a rural farm country with veggie stands all over, well, not anymore since it's late in the season.  I guess I just never paid attention.  I have heard people make "potato salad" out of them so I really am interested.  I will definitely keep you posted if I do attempt them.    Lisa

I grew up in Ohio and never ate a turnip till I married an Okie. Only ate them sliced and boiled, then served with butter, salt & pepper. I LOVED them. They have a sweet taste and I'm thinking if you have turnips that turn out to be sweet, and use the sweet baby carrots, you would not need splenda in this dish.

Just bought turnips today.  This sounds so good, and we have carrots.  Just need to pickup brussels sprouts tomorrow and am going to try this...Thanks for the idea and recipe.

Debboe

I'm sure the splenda is a matter of taste - sometimes there is a bitterness w/o it - I only use about a teaspoon - I think it may help the browning too - but I do tend to have a sweet tooth so I'm sure it is a matter of taste.

or for those who don't want to use artificial sweetner like Splenda, you probably could use a little stevia instead.

I am waiting to try Stevia in the Raw. Not in stores here yet, though.

S... I'm going to get stevia too when my splenda runs out

P,

I got my turnips today and can you believe it....right next to the turnips were brussel sprouts. I'd never noticed them in the produce dept before. It's almost like it was meant to be.

Now, P, tell me how you clean brussel sprouts. 

Ollie

Ollie - just wash them and cut off the stems, and slice in half from stem end to top, throw away any leafs that fall off.  I begin by cooking them cut side down - you can decide how much to "steam" them and how much to saute depending on how "grilled" you like them.  I used to just grill them, but the water seemed to help them get done quicker and with less oil.  I think they are just as good.  Good luck

P,

I just tried this recipe. Talk about delicious!!!!  it!!!

Ollie

OK, I am fixing this dish tonight. After steaming, I added diced onions, sweet red, yellow and orange peppers and one diced jalepeno (seeded).
Served it with cod for DH. I will stick to just veggies tonight.


Before steaming.
Took picture before adding one more turnip

Added the peppers and onion and sauted in EVOO.
Himalayan Salt and McCormic Peppercorn Medley to top it off!