Turnips

Turnip & Zucchini Skillet

1 1/4 cup cubed turnips
3/4 cup zucchini, 1/2-inch slices
1/2 cup broccoli florets
2 to 3 tablespoons chopped onion
1/2 to 1 tablespoon butter
1/4 teaspoon dried, crushed basil
1 small tomato, seeded, chopped
1/4 cup shredded cheddar cheese

Combine all ingredients, except tomatoes and cheese, in a skillet. Add one tablespoon of water and season to taste. Bring to boiling; reduce heat. Cover; simmer 8 to 10 minutes or till tender. Uncover and cook until liquid evaporates. Stir in tomato; heat through. Remove from heat and top with cheese. Cover and let stand until cheese melts.

Serves 3.

Adapted from “Better Homes and Gardens, New Cookbook,” 1989.

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