Bell Pepper Turnip Salsa
Course
Ingredient
,
Snack
Diet
Anti-candida
,
Dairy Free
,
Eggless
,
Gluten Free
,
Lactose Free
,
Low FODMAP
,
Nut Free
,
Paleo
,
Rice Free
,
Soy Free
,
Sugar Free
,
Vegan
,
Vegetarian
Cook Method
Stove Top
Prep and Cook Time
45 Minutes Total
,
Quick Cook
,
Quick Prep
Servings
Prep Time
6
10
minutes
Cook Time
30
minutes
Servings
Prep Time
6
10
minutes
Cook Time
30
minutes
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
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.