For me, the qualitiies of an all-around remarkable dish include: an array of quality ingredients, a stunningly colorful plate, and a winning combination of textures and tastes. My mantra is basically that if a plate doesn’t look appealing, why would you want to dive in and eat it? On that note, I give you my Snap Pea & Turnip Sauté with Tarragon Butter.
Crisp snap peas and tender, peppery roasted turnips sautéed in a flavorful tarragon butter. Let’s see if it has the qualifications: quality ingredients—check; colorful presentation—check check; and yes, a delicious combination of crisp and tender vegetables with both peppery and sweet flavors, with an added hint of licorice-flavor from the fresh tarragon. This side dish is surprisingly elegant and remarkably delicious.
(To view this recipe, click on the blue title of the blog post above*)
Snap Pea & Turnip Sauté with Tarragon Butter
Ingredients:
- 4 turnips, ends trimmed and cut into bite-sized pieces
- 1 Tablespoon extra virgin olive oil
- Salt and pepper
- 2 Tablespoons unsalted butter
- 8 oz. sugar snap peas
- 1 Tablespoon fresh tarragon, finely chopped
Directions:
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper and arrange the cut turnips on the baking sheet in a single layer. Drizzle with the olive oil and ¼ teaspoon salt and a pinch of black pepper. Roast in the preheated oven for 20 minutes, or until the turnips are tender.
- In a sauté pan, melt the butter over medium heat. Add in the snap peas, ½ teaspoon salt, ¼ teaspoon pepper and sauté for 5 minutes. Add the roasted turnips and the tarragon into the sauté pan, reduce the heat to medium-low and continue to cook for 3 minutes or until everything is heated through. Serve warm.
Tagged: butter, roasted vegetables, roasting, sauteing, side dish, snap peas, sugar snap peas, tarragon, turnips, vegetarian
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