Did you know that turnips caramelize just like carrots, but have less sugar? They’re tender inside with golden-brown caramelized marks on the outside. We love the brightness from sherry vinegar and the pop of the lemon zest in this dish. Roasted red peppers add a pop of color and sweetness. It makes for a vibrant but simple side that’s ideal in the dead of winter. Here’s a little food stylist secret: when you’re quartering the turnips, leave a bit of the stem intact for prettier results. Pair the side with roasted pork tenderloin or seared cod.
2 tablespoons olive oil
1 pound baby turnips, peeled and quartered
1 tablespoon sherry vinegar
½ cup coarsely chopped roasted red peppers
¼ cup chopped fresh flat-leaf parsley
½ teaspoon coarse sea salt
¼ teaspoon lemon zest
Sat fat 0.95g
How to Make It
Heat olive oil in a large skillet over medium-high. Add turnips, and cook, stirring occasionally, until tender, about 12 minutes. Add vinegar, and toss to coat. Transfer to a bowl, and toss with chopped red peppers, parsley, salt, and lemon zest.
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