Leftover ham and a turnip in the fridge… this turned out so yummy, I had to share!!
- 2 Cups cooked ham, cut into small pieces
- 1 raw turnip, diced
- 2 Cups, 16oz, organic beef stock/broth
- 2 cloves garlic, minced
- 1 diced zucchini
- 1 diced yellow squash
- 2 Tbsp olive oil, divided
- 2 tsp Tumeric
- 2 tsp black pepper
- Thickener, if desired (I used 1 Tbsp water & 1 Tbsp cornstarch)
Heat 1 Tbsp olive oil in saute pan. Add turnip and garlic. Saute until turnip is slightly browned.
During step 1, add stock to a large soup/saucepan. Heat on medium.
Add cooked/leftover ham pieces and turnip mixture to stock. Bring to a mild boil.
Add 1 Tbsp olive oil, zucchini, squash, black pepper and turmeric to saute pan and saute just until cooked, slightly translucent.
Turnip should be tender after about 20min on a mild boil. When tender and cooked, add thickener if desired, and boil 2-3 minutes more.
Turn off heat. Add zucchini/squash mixture, stir well. Let sit for a couple minutes and serve.
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