Ingredients

serves 4

　　1/2 pound plum tomatoes

　　1/2 pound medium turnips, peeled and cut into 1/2-inch dice

　　1/2 pound parsnips, peeled and cut into 1/2-inch dice

　　1/2 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice

　　1 bunch broccoli rabe, cut into 1/2-inch pieces (about 6 1/2 cups)

　　1 1/2 tablespoons extra-virgin olive oil

　　1 medium onion, coarsely chopped

　　4 garlic cloves, smashed

　　3/4 teaspoon coarse salt

　　1/4 teaspoon crushed red pepper flakes

　　1 teaspoon coarsely chopped fresh thyme

　　

Step 1

Bring a large pot of water to a boil. Prepare an ice-water bath; set aside. Score an X on the bottom of each tomato with a paring knife. Add the tomatoes to the pot. Boil until the skins are loosened, about 30 seconds; remove the tomatoes with a slotted spoon (keeping the water at a boil), and immediately plunge them into the ice bath. Drain, peel, and seed the tomatoes, then coarsely chop the flesh.

　　

Step 2

Add the turnips to the pot; boil until just tender when pierced with a fork, 3 to 5 minutes. Using a slotted spoon, transfer the turnips to a colander to drain. Repeat the process with the parsnips and then the potatoes. Add the broccoli rabe to the pot, and boil until bright green and crisp-tender, about 1 minute. Drain in a colander; set aside.

　　

Step 3

Heat the oil in a large, heavy skillet over medium heat until hot but not smoking. Add the onion, garlic, salt, red pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet. Cook, without stirring, until the vegetables begin to brown, about 15 minutes.

　　

Step 4

Add the reserved tomatoes and broccoli rabe. Stir once; cook until the vegetables are very tender and browned, about 25 minutes. Serve hot.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.