Ingredients
- 8 small roma (plum) tomatoes
- 60 ml (2 fl oz/1/4 cup) olive oil
- 3 small onions, sliced
- 3 teaspoons ground coriander
- 1 teaspoon sweet paprika
- 8 baby turnips, trimmed
- 1 teaspoon soft brown sugar
- 600 g (1 lb 5 oz/1/2 bunch) silverbeet (Swiss chard)
- a handful of flat-leaf (Italian) parsley, chopped
Method
1. Score a cross in the base of each tomato. Place in a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge into cold water and peel the skin away from the cross. Cut the tomatoes into 1.5 cm (5/8 inch) slices and gently squeeze out most of the juice and seeds.
2. Heat the olive oil in a large frying pan and sauté the onion over medium heat for 5 minutes, or until soft.
3. Stir in the coriander and paprika, cook for 1 minute, then add the tomato, turnips, sugar and 80 ml (2 1/2 fl oz/ 1/3 cup) hot water. Season well with sea salt and freshly ground black pepper and cook for 5 minutes.
4. Cover the pan, reduce the heat to low and cook for a further 4-5 minutes, or until the turnips are tender.
5. Meanwhile, strip the silverbeet leaves off the stalks, discarding the stalks. Rinse the leaves under cold water and shake off the excess.
6. Add the silverbeet and parsley to the pan and stir well. Cover and cook for 4 minutes, or until the silverbeet has wilted. Check the seasoning and serve.
