Sautéed Turnips and Peppers

Raw turnips have a pleasant, mild bite; sautéed, they’re delectably sweet. If you’d like to make use of winter’s bumper crop of this underused root veggie, they’re delicious simply sautéed with red bell pepper.

Serves: 4 to 6

2 tablespoons extra-virgin olive oil
3 to 4 medium turnips, cut into ½-inch-thick rounds,
then peeled and sliced into strips
2 medium red bell peppers, cut into short, narrow strips
¼ cup minced fresh parsley or dill, or a combination
2 scallions, thinly sliced
Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the turnips and bell peppers and sauté over medium heat, stirring frequently, until the vegetables are tender-crisp to your liking, about 6 to 8 minutes.

Stir in the fresh herbs and scallion, season with salt and pepper, and serve.