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.
- 3tbspdried currants
- ⅓cuphot water
- 1½tspfresh ginger,minced
- 2¼lbwhite 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
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.
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.
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.
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.
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.
Season with salt and pepper and add the vinegar. Stir and transfer to a bowl.
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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