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