Sauteed Turnips and Carrots with Honey Recipe

Sauteed Turnips and Carrots with Honey Recipe

How To Make Sauteed Turnips and Carrots with Honey

This herbed sauteed carrots and turnips are simmered in a honeyed sauce of ginger and rosemary for a fragrant and tasty side dish.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 3tbspdried currants
  • cuphot water
  • 3tbsphoney
  • tspfresh ginger,minced
  • tsprosemary,minced
  • lbwhite turnips,peeled and cut into ½-inch wedges
  • 3medium carrots,cut into 1½x1¼-inch sticks
  • ¼cupextra virgin olive oil
  • 3Italian frying peppers,cut into 1-inch pieces
  • salt and freshly ground pepper,to taste
  • 1tbspred wine vinegar


  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 for about 5 minutes until just tender. Using a slotted spoon, transfer to a shallow dish. Add the carrots to the boiling water and cook for about 5 minutes until tender. Drain.

  3. Heat the olive oil in a large skillet. Add the turnips in an even layer and cook over moderately high heat for 1 minute. Reduce the heat to moderate and cook, undisturbed, for about 4 minutes until lightly browned on the bottom.

  4. Stir in the carrots and peppers and season with salt and pepper. Cover the vegetables and cook, stirring occasionally, for about 3 minutes until the peppers are tender.

  5. Add the currants and their soaking liquid to the vegetables and cook for about 2 minutes until the liquid has thickened. Add the honey mixture, stir well and simmer for 1 minute.

  6. Season with salt and pepper and add the vinegar. Stir and transfer to a bowl.

  7. Serve hot or warm. Enjoy!


  • Calories: 193.44kcal
  • Fat: 9.35g
  • Saturated Fat: 1.31g
  • Monounsaturated Fat: 6.59g
  • Polyunsaturated Fat: 1.11g
  • Carbohydrates: 27.88g
  • Fiber: 4.99g
  • Sugar: 20.29g
  • Protein: 2.39g
  • Sodium: 631.33mg
  • Calcium: 73.74mg
  • Potassium: 535.34mg
  • Iron: 1.05mg
  • Vitamin A: 260.68µg
  • Vitamin C: 61.78mg
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