Here is another relatively simple side dish. I made it a while ago - it's another one from the backlog created by my computer's little vacation - but it's still more or less seasonal, assuming that you can get frozen cranberries. I wanted something simple that I could have going on the stove while I focussed on other things, something that was seasonal but still interesting and relatively easy. This fit the bill. Of course, the carrots made this a little less than palatable for me but that's okay. I'm definitely in the minority in the carrot-hating department and my guests made sure that there wasn't a whole lot of this stuff left. I also really liked how this dish looked.
Turnip with Carrot and Cranberry (serves 10; approx. $1.29/serving)
1 giant Macomber turnip, peeled and diced
4 carrots, peeled and chopped
1 pound cranberries
5 cloves
1 teaspoon ground nutmeg
Water
Equipment:
- Large saucepan
- Combine the carrots and turnip in the saucepan with the spices. Add enough water to come about halfway up the sides of the vegetables and bring to a boil.
- Reduce heat to a simmer and simmer until the vegetables are about half tender.
- Add the cranberries. Continue to simmer until the vegetables are tender. If you are using frozen cranberries, increase heat slightly until they are defrosted and add a little water to make up the difference.
- The pan should be almost dry when you are done. If it is not, go ahead and drain the mixture with a colander.
- Serve hot.
Comments