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Ingredients
2 large, firm white turnips, about ½ pound
3 large carrots, about ½ pound
½ pound fresh snow peas
1 tablespoon olive oil
2 tablespoons chopped onions
Salt and freshly ground black pepper to taste
2 teaspoons red-wine vinegar
2 tablespoons chopped fresh coriander or parsley
Nutritional analysis per serving (4 servings)
14 grams carbs; 97 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 4 grams fat; 4 grams fiber; 431 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrape and trim the turnips. Cut them in half crosswise into ¼-inch slices. Stack the slices, and cut them into batons ¼-inch wide.
- Step 2
Scrape the carrots and cut them into 1 ½-inch lengths. Then cut the pieces into ¼-inch slices, and then into batons the same size as the turnips.
- Step 3
Trim off and discard the tips of the snow peas.
- Step 4
Heat the oil in a heavy skillet, and add the turnips and carrots. Cook, stirring, about 1 minute. Add the onions and cook until wilted, about 1 minute. Add the snow peas, salt and pepper, and cook, stirring, for about 4 minutes or until tender. Add the vinegar and coriander, cook briefly, toss and stir well.
The vegetables should not be overcooked.
Private Notes
Comments
Perfect ending for summer produce. I used green onions instead of yellow, but next time I'll stick with the recipe. Great side for grilled chicken. Easy and fast so long as you prep the veggies ahead of time.
Yum. No modifications, and it's delicious.