Sautéed Snap Peas and Baby Turnips

Name: Sautéed Snap Peas and Baby Turnips
Yield: Serves 4
Ingredients: 1 pound sugar snap peas; 2 tablespoons unsalted butter or herbed Compound Butter (page 166); 3 tablespoons water; Coarse salt and freshly ground pepper; 3 baby turnips, scrubbed well, shaved paper thin on a mandoline; 2 teaspoons champagne vinegar; 1 scallion, dark-green part only, thinly sliced crosswise on the diagonal

January 26, 2012

This recipe uses a combination of steaming to soften the texture and brighten the color (especially helpful when cooking green vegetables), and sautéing in butter to increase flavor. The method is similar to blanching then sautéing, only in the same pan. This steam-sauté method can also be used to cook green beans, snow peas, green peas, asparagus, broccoli, and Brussels sprouts. In the recipe below, sautéed snap peas are combined with shaved raw baby turnips, which are slightly bitter and contrast nicely with the sweetness of the peas. Radishes would offer the same balance of taste and crunchy texture.

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