Pan-Seared Turnips

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.

Ingredients

• 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

Nutrition

Fiber 3.22g

Calories 101.10

Sugar 3.53g

Fat 6.87g

Cholesterol 0mg

Sat Fat 0.95g

Iron 1.06mg

Sodium 349.53mg

Protein 0.94g

Calcium 61.61mg

Carbohydrate 9.02g

Directions

1. 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.

Yields: 4 (serving size: ? cup)