Baby Turnips and Sugar Snap Peas
The first week's bounty from our farm share was, as expected, mostly tender spring greens, with some cilantro and scallions. But tucked in the box were a little bundle of baby white turnips and a bag of sugar snap peas.
Turnips and peas are a great combination, and when the turnips are these tender, flavorful babies it's a match made in heaven. In this preparation, both are blanched for a few minutes in boiling salted water (I just dunked them in a pot of water I already had boiling for some pasta), then sautéed briefly with cilantro, lemon zest and breadcrumbs. Yum!
Baby Turnip and Sugar Snap Peas
1 bunch baby turnips
1 C sugar snap peas, strings and stems removed
2 T bread crumbs
2 T butter
1 T lemon zest, minced, plus some whole strands for garnish
3 T scallions, chopped
2 T cilantro, minced
salt, hot sauce to taste
Wash the turnips, trim and cut them in half (peeling not necessary). Blanch about 3 minutes in rapidly boiling salted water, then remove to a collander to drain and cool. Blanch the peas about 2 minutes, then drain. In a skillet, melt the butter and toss the the turnips and peas over medium-high heat for a minute or two. Add the bread crumbs, scallions and cilantro and toss a minute or two more to brown the crumbs. Season to taste with salt and hot sauce.
The comments to this entry are closed.