Sautéed Turnips and Carrots with Rosemary-Ginger Honey

Ingredients

  • 2.25 pound(s) white turnips
  • 1.5 teaspoon(s) minced fresh ginger
  • 3 tablespoon(s) honey
  • 1 tablespoon(s) red wine vinegar
  • 3 tablespoon(s) dried currants
  • Salt and freshly ground pepper
  • 3 Italian frying peppers
  • + 4 more ingredients
    • 3 medium carrots
    • 0.3333 cup(s) hot water
    • 1.5 teaspoon(s) minced rosemary
    • 0.25 cup(s) extra-virgin olive oil

1. In a small bowl, soak the currants in the hot water. In a small saucepan, combine the honey, ginger and rosemary and simmer over low heat for 3 minutes. Remove from the heat. 2. In a large saucepan of boiling, salted water, cook the turnips until just tender, about 5 minutes. Using a slotted s...

View full recipe at Food & Wine

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