Sauteed Turnips and Parsnips with Rosemary


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

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


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