Potatoes are so starchy that I usually add other vegetables like turnips when I want to enjoy them. In the past, I’ve posted a few recipes using turnips so please check them out for more description and other ideas.
If you garden, consider growing turnips–they are easy, quick to mature, and you can plant them in early Spring because they are cold tolerant. They’ll be ready to harvest in early summer.
You don’t need to peel the potato or turnip. Just scrub well and cut out bad/dark spots. Thick skin around the top of a turnip should be peeled off.
Serves two:
1 medium-sized red potato, quartered lengthwise and cut crosswise in 1/4 inch slices
1 cup turnip slices, cut the same way as potato
1 cup chopped red or yellow onion
2 Tbsp. ghee
salt
Melt ghee in a large skillet pan on medium heat. Add onion and stir. Saute for 5 minutes stirring a few times. Add potato and turnip slices. Use a spatula to loosen every few minutes to keep the slices from sticking. Keep a lid on between stirs. Cook until slices are tender and slightly browned–about 10 minutes. Salt to taste. Serve immediately. The picture below also shows steamed green beans with basil oil to which I added chopped chicken. This was a light meal perfect for summer.
