Turnips and sugar snap peas recipe image

Print 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 & cut in half or quarters if large
  • 100g sugar snap peas, trimmed & stems removed
  • 25g butter
  • Splash olive oil
  • 2 tsp breadcrumbs
  • 1 bunched onion, chopped
  • 1 tsp lemon zest
  • 2 tsp fresh coriander, chopped
  • Salt & pepper

Method

  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.
  2. Blanch the peas in the same water for 2 minutes, remove and drain.
  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.
  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.
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