Sauteed Turnips and Parsnips - South Michigan Food Bank

Name: Sauteed Turnips and Parsnips - South Michigan Food Bank
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice; 3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice; 4 medium shallots (1/2 lb total), cut lengthwise into sixths; 1 garlic clove, chopped; 1 teaspoon finely chopped fresh rosemary

smfoodbank.org

Sauté crisp-tender turnips and golden-brown parsnips with shallots and rosemary in this easy, flavorful recipe from South Michigan Food Bank.

View Original

Share this recipe:

Ingredients

2 tablespoons olive oil
2 tablespoons unsalted butter
3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice
3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice
4 medium shallots (1/2 lb total), cut lengthwise into sixths
1 garlic clove, chopped
1 teaspoon finely chopped fresh rosemary