26 Feb Bell Pepper Turnip Salsa
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 1 purple topped turnip
- 2 Tbsp extra virgin olive oil
- 2 bell peppers yellow, orange, or red
- 3 Tbsp tomato paste
- 1/2 tsp Celtic sea salt
- 1 Tbsp dried basil
- 1 cup fresh spinach
Ingredients
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Instructions
- Peel and finely dice the turnip.
- Place the oil and turnip in a sauté pan or a wok. Stir and cook on medium heat.
- While the turnip cooks, finely dice the bell peppers.
- When the turnip is starting to soften, about 7-10 minutes, add the bell pepper to the pan. Also add the tomato paste, salt, and basil.
- Stir until well mixed. Continue to cook on medium heat for an additional 20 minutes.
- Meanwhile, coarsely shop the spinach.
- When the salsa is nearly done, add the spinach to the pan. Cook for 1 - 2 minutes until the spinach has wilted.
Recipe Notes
Serving Suggestions:
- Use as a dip for gluten-free tortilla chips or rice crackers.
- Use as a topping for lentil burgers.
- Use as a sauce on gluten-free pasta or zucchini noodles.