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Boil 3/4 pound sugar snap peas in salted water, 3 minutes. Add 2 bunches thinly sliced baby turnips; cook 2 minutes, then drain. Cook 1 sliced onion and 1 chopped garlic clove in butter until soft. Add the vegetables, 1 tablespoon sugar, and salt and pepper; cook until glazed. Top with chopped parsley. Serve with lemon wedges.
Photograph by Antonis Achilleos
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Photo: Glazed Sugar Snap Peas and Turnips Recipe
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By CFiske
on July 26, 2012
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I tried this last night with some baby turnips from the farmer's market. The taste is terrific BUT, note there's no amount listed for the butter in which to saute onions/garlic. Given the amount of peas/turnips I had, I used 2 Tbs, and then also increased my sugar to 1 1/3 Tbs. Everyone loved it!
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