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.
Ingredients
3 to 4 turnips, scrubbed and chopped into 1 inch cubes 3 carrots 150g spring greens, leaves trimmed and finely sliced 75g mixed frozen vegetables of your choice 25g butter 1 tbsp olive oil
150g chestnut mushrooms