Turnip Stew

Method

Heat oil in a large pot and sauté diced onions until softened, approximately 5 minutes. Add peeled and cubed turnips, potatoes, and carrots, stirring well to coat in oil. Pour in the stock, add bay leaves, thyme, and caraway seeds, then bring to a boil. Reduce heat and simmer for 30-35 minutes until all vegetables are tender. Season generously with salt and pepper to taste. Serve hot, traditionally accompanied by dark rye bread and sour cream on the side.