This dish makes an excellent side dish, but can even be served as a main course when served atop a toasted slice of 100% whole-grain bread. Garnish with sprigs of dill to add fresh flavor.
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6 plum tomatoes, cut into quarters
1 red bell pepper, sliced into strips
1 large carrot, peeled and sliced into quarter-inch discs
1 turnip, peeled and sliced into quarter-inch discs
4 radishes, cut into quarters
3/4 teaspoon salt
Sprigs of dill for garnish
4 slices of whole-grain pumpernickel bread
- Cut tomatoes into quarters and place them in a pot. Add water to the pot so that tomatoes are almost covered. Add salt and cover, cooking tomatoes on low heat for 45 minutes.
- While the tomatoes are cooking, slice turnip and carrot into quarter-inch discs. Place discs in a separate saucepan, cover with water and cook over low heat, covered, until the carrots and turnips have softened, about 20 minutes.
- Turn back to the tomatoes to see if they have softened. If they have, add the pepper strips to the pot, and keep the heat on low. Once the carrots and turnips have softened, add them to the tomatoes and bell peppers, so that all four vegetables are in one pot. Cook for 10 more minutes, covered. Then uncover the pot, and let the liquid cook off. (NOTE: There may be quite a bit of liquid in your pot from all the water released from the vegetables, as well as the water you added to the tomatoes in the first step in order for them to stew.)
- After the water dissipates, add the quartered radishes to the vegetable pot as the last step, and cook for 12 more minutes. Enjoy!
Nutrition information (per serving)
Makes 4 servings
Total fat: 1.5 g
Saturated fat: 0 g
Trans fat: 0 g
Protein: 4 g
Carbohydrate: 22 g
Fiber: 4 g
Sugar: 5 g
Cholesterol: 0 mg
Sodium: 600 mg
— Created by Talia Sukol for Cleveland Clinic Wellness.