Prismatic peas and pink turnips

Ingredients:

• Sugar snap peas
• 1 bunch thinly slice pink turnips
• 1 bunch green shallots
• 1-2 TBSP butter
• Parsley, chopped
• Lemon, sliced into wedges

Directions:

1. Blanch peas in salted water for 1 minute. Drain and rinse with cold water.
2. Heat butter or oil in pan, and sauté green shallots until soft.
3. Add thinly sliced turnips, peas, salt and pepper. Cook until desired softness (we like al dante, which doesn’t take very long).
4. Remove from heat; toss with parsley and serve with lemon wedge.