Turnip Hash with Broccoli Rabe

• 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 1/2-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

1. Bring a large pot of water to a boil.
2. Prepare an ice-water bath; set aside.
3. Score an X on the bottom of each tomato with a paring knife.
4. Add the tomatoes to the pot.
5. 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.
6. Drain, peel, and seed the tomatoes, then coarsely chop the flesh.
7. Add the turnips to the pot; boil until just tender when pierced with a fork, 3 to 5 minutes.
8. Using a slotted spoon, transfer the turnips to a colander to drain.
9. Repeat the process with the parsnips and then the potatoes.
10. Add the broccoli rabe to the pot, and boil until bright green and crisp-tender, about 1 minute.
11. Drain in a colander; set aside.
12. Heat the oil in a large, heavy skillet over medium heat until hot but not smoking.
13. Add the onion, garlic, salt, red pepper flakes, thyme, and reserved turnips, parsnips, and potatoes; spread evenly to cover bottom of skillet.
14. Cook, without stirring, until the vegetables begin to brown, about 15 minutes.
15. Add the reserved tomatoes and broccoli rabe.
16. Stir once; cook until the vegetables are very tender and browned, about 25 minutes.
17. Serve hot.

tomatoes, parsnips, potatoes, broccoli rabe, extravirgin olive oil, onion, garlic, coarse salt, red pepper, thyme

Taken from www.epicurious.com/recipes/food/views/turnip-hash-with-broccoli-rabe-392768 (may not work)