Stewed turnips with vegetables

Prepare the ingredients. in addition to the set of vegetables specified in the ingredients, you can optionally add some more to taste, for example, Bulgarian pepper, it will give a pleasant taste to the dish. It is better to use a turnip for a dish young and juicy, small in size. Large root crops are usually dry, hollow inside, not very juicy and tasty.
Prepare vegetables for the dish. Turnip wash, peel and cut into small cubes. Carrots are washed, cleaned and cut into cubes, straws, grated or passed through a food processor, which will significantly reduce the time spent on preparing ingredients.
Peel the onion and cut into cubes. Tomatoes can not be used to prepare this dish, but they give a pleasant sourness, masking a little blandness of the dish. Tomatoes are washed and cut into cubes.
Pour a little vegetable oil into a saucepan. We warm it up. Put onions and carrots on the oil, fry for about 5 minutes, stirring them with a wooden spatula. Vegetables only need to be put on a little, without frying them until they get a golden roast, in order to preserve the maximum vitamins in vegetables, and make the dish healthier.
Add turnips to carrots and onions. Add salt, ground black pepper to taste. If desired, you can add any more herbs or spices to taste. Fill with water so that it covers the contents only by half. Mix it up. Cover the saucepan with a lid, bring the mixture to a boil and simmer the dish over medium heat for about 20 minutes. then remove the lid, add tomatoes to the pan. Mix it up. And simmer under the lid for about 10 minutes. then turn off the fire, let the dish stand under the lid on the stove for about 10 minutes. we put the vegetables on plates, sprinkle with chopped fresh herbs on top.
Bon appetit!