Riverford Wicked Leeks
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.


  • 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


  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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