Sauteed Snap Peas and Baby Turnips – a delicious recipe with sugar, unsalted butter, water, salt, baby turnips, champagne vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Trim peas Snap off tip of one end of a pea pod and pull string along the spine to remove, then repeat, working from other end.
2
Repeat with all peas.
3
Steam-saute Melt butter in a large skillet with a lid over medium-high heat.
4
Add peas and toss to coat, then stir in water.
5
Once water is at a boil, cover and cook until crisp-tender and bright green, about 2 minutes.
6
Remove lid and continue cooking until any remaining liquid has evaporated (there shouldnt be much, if any).
7
Season with salt and pepper, then cook for 30 seconds, just to allow the seasonings to infuse.
8
Add turnips Stir together turnips and vinegar, then add to pan and immediately remove from heat and toss to combine.
9
Serve Transfer to a platter and sprinkle with scallions.
10
Serve immediately.
489
kcal
Calories
6
g
Fat
113
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 pound sugar snap peas, 2 tablespoons unsalted butter or herbed Compound Butter (page 166), 3 tablespoons water, Coarse salt and freshly ground pepper, and more.
Yes, Sauteed Snap Peas and Baby Turnips falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
