This recipe is deceptive in its simplicity, but it is the perfect side dish for meat and poultry. It is the most requested side dish in our household!
- 5 med. Yukon Gold potatoes (red, white or purple potatoes will work too, however russet’s do NOT!)
- 1 med. turnip*
- 1 large sweet onion (Walla Walla or Mayan sweets are good)
- 4 carrots (peeled), or 1+ cups baby carrots
- 4 cloves garlic – minced (or use the garlic paste found in the cold produce section)
- 2 Tbsp olive oil
- 1 Tbsp butter
Suggested Seasonings – to taste
- pepper – ground
- pinch of salt
- oregano
- thyme
- ¼ tsp (or less) Sage
Chop all vegetables into small (½ inch) chunks. Place large skillet on burner & add olive oil. Add onions and garlic & reduce for 2 minutes. Add all other vegetables, butter and seasonings (I usually sprinkle to cover once & stir) and cook until tender. Scrape the bottom of the pan often, as it will stick. You can add more butter, if needed. We like to let it stick a little & get the browned bits to mix into the rest.
Typically serves 6, depending on how much they like it!
*If you don’t have a turnip, leave it out & it tastes great. They just add a little more flavor & nutrition. Turnips are our usual addition – most people don’t even know they are there! Sweet potatoes are also a very tasty addition.