Instructions:
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 Ë™-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
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. 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. 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. Add the reserved tomatoes and broccoli rabe. Stir once; cook until the vegetables are very tender and browned, about 25 minutes. Serve hot. SERVES 4
