Page title and description
Turnips and sugar snap peas
This surprising but very successful combination of mild turnips and sweet sugar snaps goes well as a side to a roast dinner. It's especially good with pork. There's no need to be at all exact about the proportions of the veg – use more sugar snaps if you'd like a lighter, greener dish.
Ingredients
- 1 bunch turnips, washed, peeled, trimmed and cut in half or quarters if large
- 100g sugar snap peas, trimmed and stems removed
- 25g butter
- splash olive oil
- 2 tsp breadcrumbs
- 1 bunched onion, chopped
- 1 tsp lemon zest
- 2 tsp fresh coriander, chopped
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
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Step 1
Put the turnips in a pan of boiling water and cook for about 8-10 minutes or until just tender. Remove and leave to drain.
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Step 2
Blanch the peas in the same water for 2 minutes, remove and drain.
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Step 3
In a heavy based frying pan, heat the butter and oil and toss the turnips and peas over a medium heat for 1-2 minutes.
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Step 4
Add the breadcrumbs and onion and toss for another minute or two until the breadcrumbs have browned. Add the coriander and lemon zest, and season to taste.
