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Stewed turnips with olive oil are a rustic, forgotten vegetarian Italian side. This fresh mediterranean dish is healthy, low-calorie, and a family-friendly clean eats accompaniment.
Peel and cut turnips into half-inch wedges. Slice the onion thinly and finely mince the garlic.
In a large heavy-bottomed skillet, heat 3 tbsp of olive oil over medium-low heat until shimmering.
Add sliced onions and a pinch of salt, cooking gently for 3–4 minutes until softened but not browned.
Stir in the minced garlic and cook for 1–2 minutes, keeping heat low to avoid burning.
Add the turnip wedges, toss to coat in oil, and season with remaining salt and pepper. Cover and simmer on low heat for about 20 minutes, stirring every 5 minutes to prevent sticking.
When turnips are tender and creamy, remove lid and cook off extra moisture for 2–3 minutes on medium heat.
Sprinkle with freshly chopped parsley, toss gently, and serve hot or at room temperature.
