• 1 cup plain low-fat yogurt
• 2 tablespoons finely chopped chives
• Salt
• Freshly ground black pepper
• 1 1/2 cups broccoli florets
• 2 medium turnips, peeled and cut into eighths
• 3/4 pound medium cipolline or pearl onions, peeled
• 1 1/2 tablespoons extra-virgin olive oil
• 1 1/2 pounds veal top round, cut into 1-inch cubes
   

Stir together yogurt and chives; season with salt and pepper.

Bring a large saucepan of water to boil. Add broccoli and simmer until crisp tender, about 4 minutes. Reserving water, transfer broccoli to a plate. Return water to boil, add turnips and onion and simmer until crisp tender, about 3 minutes. Drain vegetables and pat dry.

Heat oil in a large skillet over medium-high heat. Add veal in batches and cook, stirring, until browned and cooked to medium, about 4 minutes; transfer to a plate. Reduce heat to medium, add remaining
1/2 tablespoon oil, turnips and onion. Cook, stirring occasionally, until lightly golden, about 5 minutes. Season veal and vegetables with salt and pepper.

Divide yogurt sauce onto plates and top with veal, sautéed vegetables and broccoli. Serve warm.