Sautéed Turnips & Baby Red Potatoes

This recipe was inspired by a recent trip to Mulberry Market, which in turn inspired Macon Vegans, Vegan on a Budget Recipe Idea Challenge. The main ingredient, the turnips, were purchased from local farm, Vesterfield Farms.

The challenge is, with a pretend $12 budget, assuming you have all of the basic ingredients at home like salt, oil, spices, etc., come up with an idea for a vegan dish or meal using ingredients from some of the vendors from the market. Take pictures of the ingredients, post them with the vendor and the prices on your social media sites, #maconvegans and #mulberrymarket. Participants who are members of the Macon Vegans Facebook group are eligible to win prizes at the Meetup on February 20.

So this is what I ended up with once I turned my recipe idea into a real recipe.

Ingredients

1 lb turnips (tops cut off and saved for another use)

1lb red baby potatoes

1/2 large Vidalia onion, sliced

2 cloves of garlic, minced

salt and peper to taste

1 - 2 Tbsp Extra Virgin Olive Oil (or oil of your preference)

Directions

Boil the turnips and potatoes for about 15 - 20 minutes (until al-denté)

Drain and let them cool for about 15 minutes

Cut them all in half

Heat pan over medium high heat

Add oil once pan is hot enough

Sautée onions and garlic until onions are transparent

Add turnips and potatoes

Sauté until browned and caramelized all over

Serve this dish with any thing you like. It's very versatile. As pictured you'll see I served it with rice and sautéed cabbage with the turnip greens I cut off the turnips and the rest of the onion.

This was a delicious and easy meal. It only took about 30 minutes to make it all. I love eating and cooking fresh, whole foods! My only problem is making sure my kitchen helpers (and I) don't eat all the veggies before they make it into the pan!

Click on the heart below and leave us a comment. We'd love to hear about how your radishes and potatoes turned out!