Cooking on a budget? Who said “stretching the week” can’t be posh? I added a bit of flamboyance to the humble sukuma wiki by making a panache of vegetables using turnips from my weekly organic veggie box.
If I am to be honest though, I hardly ever know what I could ever do with turnips. It is not a common vegetable when it comes to African cuisine. However the best thing about cooking, and the love and respect of food and ingredients in our various gastronomic adventures, is the fact that we pride ourselves in cooking locally sourced and readily available ingredients. And so, I managed to transform a box of humble spuds into something a little bit more exciting.
3 to 4 turnips, scrubbed and chopped into 1 inch cubes
150g spring greens, leaves trimmed and finely sliced
75g mixed frozen vegetables of your choice
1 tbsp olive oil
150g chestnut mushrooms
1. Bring a pot of salted water to the boil. Add the turnips and cook for 3-4 minutes.
2. After this time, add the carrots and allow to cook for an additional 2 minutes. Then add the spring greens and frozen vegetables. Boil for one minute, drain the vegetables and set aside.
3. Heat a frying pan until hot, add the butter and olive oil and fry the mushrooms for 5 to 6 minutes until cooked through and reduced. Add the drained vegetables to the pan and combine. At this point, if you wish to add a 1/4 to 1/2 a cup of vegetable stock, you may do so.
4. The vegetables are now ready to serve as a side to your favourite dish.