Recipe by: New York Times
Serves: 4
Prep Time: Quick & Easy


2 turnips

3 carrots, loose

0.5 pounds snow peas

1 tablespoon extra virgin olive oil

0.5 white onions

1 salt and freshly ground black pepper to taste

2 teaspoons red-wine vinegar

2 tablespoons chopped fresh coriander or parsley

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Prep: Slice Onion into strips.

1. Peel and trim the turnips. Cut them in half crosswise into 1/4-inch slices. Stack the slices, and cut them into batons 1/4-inch wide.

2. Peel the carrots and cut them into 1/4 -inch thick rounds. 

3. Trim off and discard the tips of the snow peas.

4. Heat the oil in a heavy skillet, and add the turnips and carrots. Cook, stirring, about 1 minute. Add the onions and cook until wilted, about 1 minute. Add the snow peas, salt and pepper, and cook, stirring, for about 4 minutes or until tender. 

5. Add the vinegar and coriander, cook briefly, toss and stir well.