I needed some lunch today, so checked the cupboards…tinned steak. Checked the fridge…hmm, not much…turnip!
Melted some butter (ended up using about twice what was there)
Peeled and diced half a large turnip (about 200g, apparently)
Got the turnip softening (slightly browned on a few bits) in the butter and threw in 1 clove of garlic, chopped and mashed (not pictured)
The beef was hardly grass-fed wonderfulness, and was in a gravy that is not very paleo but isn’t /that/ bad.
I rinsed most of the gravy off in a colander, under the hot tap, and threw it in on top of the now-softened turnip.
And added enough chicken broth to cover it all. Nice, collagen-rich broth:
and simmered it for a little while.
Tasty and satisfying, and while hardly the ideal (only due to the quality of the meat and what it was canned with), not all that bad either.