Saturday, April 23, 2011

Sauteed Turnips and Carrots

Turnips again. But so very good that they deserve their own post, even though this is similar to at least two other recipes already on here. So in case you have these ingredients on hand and need something quicker than roasting, the combination of sauteing and then steaming works beautifully, allowing the veggies to caramelize and cook through in just a few minutes.

Plus, this is the sort of dish that gets even better if you accidentally forget about it for a couple of minutes and almost burn the bottom. Which is basically my favorite sort of dish (the "of course I meant to do that" kind).

1 stalk green garlic, chopped (or sub 1 clove garlic, pressed)
3-4 yellow turnips, peeled, halved (or quartered if large) and sliced about 1/8" thick
4-5 red carrots, scrubbed and sliced
Olive oil
Freshly ground white pepper
1 tbsp chopped flat leaf parsley

Heat a glug of olive oil in a saute pan over medium heat. Add the turnip and carrot slices, and toss to coat with oil. Continue sauteing for a minute or two, then add the green garlic and stir. Cover the pan and allow to steam as it browns on the bottoms (about 2-3 minutes). Stir, cover, and repeat. The vegetables should release some juices that allow them to steam, but if and when they start to look a little dry, add a pinch or two of salt to coax some liquid out.

Add a tbsp or two of water, cover, turn heat to low, and steam until nicely browned and very tender. Toss with white pepper and parsley to taste, and serve hot.

Serves 2.

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