Sauteed Turnips and Carrots with Rosemary-Ginger Honey Recipe

Name: Sauteed Turnips and Carrots with Rosemary-Ginger Honey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons dried currants; 1/3 cup hot water; 3 tablespoons honey; 1 1/2 teaspoons minced fresh ginger; 1 1/2 teaspoons minced rosemary; 2 1/4 pounds white turnips, peeled and cut into 1/2-inch wedges; 3 medium carrots, cut into 1 1/2- by- 1/4-inch sticks; 1/4 cup extra-virgin olive oil; 3 Italian frying peppers, cut into 1-inch pieces; Salt and freshly ground pepper; 1 tablespoon red wine vinegar

Servings: persons

3 tablespoons dried currants
1/3 cup hot water
3 tablespoons honey
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons minced rosemary
2 1/4 pounds white turnips, peeled and cut into 1/2-inch wedges
3 medium carrots, cut into 1 1/2- by- 1/4-inch sticks
1/4 cup extra-virgin olive oil
3 Italian frying peppers, cut into 1-inch pieces
Salt and freshly ground pepper
1 tablespoon red wine vinegar

1
In a small bowl, soak the currants in the hot water.
2
In a small saucepan, combine the honey, ginger and rosemary and simmer over low heat for 3 minutes.
3
Remove from the heat.
4
In a large saucepan of boiling, salted water, cook the turnips until just tender, about 5 minutes.
5
Using a slotted spoon, transfer to a shallow dish.
6
Add the carrots to the boiling water and cook until tender, about 5 minutes.
7
Drain.
8
Heat the olive oil in a large skillet.
9
Add the turnips in an even layer and cook over moderately high heat for 1 minute.
10
Reduce the heat to moderate and cook, undisturbed, until lightly browned on the bottom, about 4 minutes.
11
Stir in the carrots and peppers and season with salt and pepper.
12
Cover the vegetables and cook, stirring occasionally, until the peppers are tender, about 3 minutes.
13
Add the currants and their soaking liquid to the vegetables and cook until the liquid has thickened, about 2 minutes.
14
Add the honey mixture, stir well and simmer for 1 minute.
15
Season with salt and pepper and add the vinegar.
16
Stir and transfer to a bowl.
17
Serve hot or warm.

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 tablespoons dried currants, 1/3 cup hot water, 3 tablespoons honey, 1 1/2 teaspoons minced fresh ginger, and more.

Yes, Sauteed Turnips and Carrots with Rosemary-Ginger Honey 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.

Sauteed Turnips and Carrots with Rosemary-Ginger Honey

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