Sauteed Turnips and Parsnips - South Michigan Food Bank
Sauté crisp-tender turnips and golden-brown parsnips with shallots and rosemary in this easy, flavorful recipe from South Michigan Food Bank.
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Cooking tools:
- Skillet
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring spoon
- Wooden spoon
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
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