Turnip Stew with Black-Eyed Peas

(Şalgam Aşı - Isparta - Mediterranean Region)

150 - 200 g lean ground beef
1 small onion, finely chopped (I used red onion)
2-3 tbsp extra virgin olive oil or 1 tbsp butter
2 medium-size turnips, peeled, cut in bite size
1/2 cup black-eyed peas, boiled until softened, drained and rinsed
1 large tomato, grated
~1/2 cup water, hot
Salt
Pepper

Lightly saute the ground beef with onion and olive oil. Add the black-eyed peas and tomato, cover and cook for 8-10 minutes at medium-low heat. Then add the rest of the ingredients. Cover and cook until the turnip is tender. Do not overcook:)

Serve it with freshly baked Turkish bread and Turkish Yoğurt or Ayran on the side.

2-3 servings.