Sauteed Turnips and Parsnips with Rosemary

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 3 medium turnips (¾ lb total), peeled and cut into ¹/₃-inch dice
• 3 medium parsnips (¾ lb total), peeled, cored if necessary, and cut into ¹/₃-inch dice
• 4 medium shallots (½ lb total), cut lengthwise into sixths
• 1 garlic clove, chopped
• 1 teaspoon finely chopped fresh rosemary

1. 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 gar...

View full recipe at SpringPad