Fried peppers and onion simmered in a garlic, fennel and rosemary tomato cream gravy with fresh turnips and steamed broccoli buds. Garnished with fresh basil and lemon zest. The tomato sauce is made into gravy by the addition of puree of sweet pea!

Makes 7-1/2 cups

1/3 c. transfat-free margarine

1 jumbo green pepper, cored and cut into 1 x ¼ inch strips

2 sm. yellow onions, peeled and cut into ½ inch squares

28 oz. can tomato puree

15 oz. can green peas including liquid, blended in blender container till almost smooth

2 t. salt

1 T. sugar

1 T. ground fennel seed

1 t. garlic powder

¼ t. ground allspice

½ t. mild paprika

3 lg. fresh peeled garlic cloves, finely chopped

½ t. dried rosemary, crushed

6 pitted Kalamata olives, chopped

1 c. heavy NON-DAIRY cream, I use’s Rich’s ( – gluten-free

1 lg. head fresh broccoli buds

1 lb. fresh turnips, peeled and cut into ½ inch cubes, no larger

chopped fresh basil for garnish (optional)

grated lemon zest (rind) for garnish, (optional)

In large skillet, over medium heat, place margarine, green pepper and onion all at once. Saute till veggies become pliable. Salt lightly.

Add pureed peas, tomato puree, salt, sugar, fennel, garlic powder, allspice, paprika, fresh garlic and rosemary. Stir well and cook, uncovered, at a fizzle of a boil for 30 minutes.

While gravy cooks, boil turnips in salted water till tender; drain. They cook fast when cut small.

Steam broccoli till tender but still bright green.

When 30 minutes is up, add chopped Kalamata olives to gravy, followed by NON-DAIRY cream, stirring well to incorporate the cream.  Add cooked turnips to gravy and cook on low heat till tender-soft.

Ladle gravy into soup bowls. Top each with several steamed broccoli buds, then ladle a little more gravy over the broccoli. If desired garnish with fresh basil and lemon zest.

Now, take a little bit of the soy cream in the carton and drizzle 1-2 T. over each entire dish in a design of your choice. Serve.

Notes: If you like turnips, broccoli, tomato sauce and cream, you’ll love this dish. You won’t taste the peas in the gravy; they’re used as a thickener and flavor/texture enhancer.


Published by Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

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