SAUTEED TURNIPS AND PARSNIPS WITH ROSEMARY

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Sauteed Turnips and Parsnips with Rosemary image

Categories     Vegetable     Side     Sauté     Vegetarian     Rosemary     Parsnip     Turnip     Fall     Shallot     Gourmet     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 7

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

Steps:

  • 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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