Cut turnips, potatoes and peeled tomatoes into cubes, break cauliflower into florets.

Sautee flour, cool a little, dissolve with a dollop of beer.

Fry prepared vegetables in oil, add beer and flour. Bring the beer to boil, salt, pepper and stew the vegetables for 30 minutes. 5 minutes before the end of cooking pour thyme.

When serving, top the vegetables with greens and season with chopped nuts.