Sauteed Turnips and Parsnips with Rosemary

Sauteed Turnips and Parsnips with Rosemary
Photo by Romulo Yanes


  • 4 medium shallots (1/2 lb total)
  • 2 tablespoons unsalted butter
  • 1 teaspoon fresh rosemary
  • 2 tablespoons olive oil
  • 1 garlic clove
  • 3 medium turnips (3/4 lb total)
  • 3 medium parsnips (3/4 lb total)

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...

View full recipe at Epicurious


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