Wednesday, January 9, 2013

Sauteed Turnips and Parsnips with Rosemary


    • Source: Gourmet, November 2001

    • 2 tablespoons olive oil
    • 2 tablespoons unsalted butter
    • 3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice
    • 3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice
    • 4 medium shallots (1/2 lb total), cut lengthwise into sixths
    • 1 garlic clove, chopped
    • 1 teaspoon finely chopped fresh rosemary

    preparation

    Heat oil and butter in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook turnips, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.


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