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Tender Carrots and Turnips with Mint Dressing
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 8 to 10
Ingredients
Ingredient Checklist
1 pound baby carrots
1 pound baby turnips (preferably Japanese), peeled
Kosher salt and freshly ground pepper
2 tablespoons unseasoned rice vinegar
1 tablespoon apricot marmalade, warmed slightly
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh mint leaves
Cook's Notes
Look for natural baby carrots, such as the “Nantes” variety of French carrots that can sometimes be found in the bagged produce section, or smaller carrots that come by the bunch.If using larger carrots, cut them on the bias into 2-inch-long pieces. If using larger turnips, halve or quarter them lengthwise, or slice them into 1 1/2-inch-thick wedges.
Gallery
Tender Carrots and Turnips with Mint Dressing
Credit:
Yuki Sugiura
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 8 to 10
Gallery
Tender Carrots and Turnips with Mint Dressing
Credit:
Yuki Sugiura
Tender Carrots and Turnips with Mint Dressing
Credit:
Yuki Sugiura
Tender Carrots and Turnips with Mint Dressing
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 8 to 10
Recipe Summary
prep: 25 mins
total: 35 mins
Yield: Serves 8 to 10
prep: 25 mins
total: 35 mins
prep:
25 mins
total:
35 mins
Yield: Serves 8 to 10
Serves 8 to 10
Ingredients
Ingredients
- 1 pound baby carrots
- 1 pound baby turnips (preferably Japanese), peeled
- Kosher salt and freshly ground pepper
- 2 tablespoons unseasoned rice vinegar
- 1 tablespoon apricot marmalade, warmed slightly
- 1/4 cup extra-virgin olive oil
- 2 tablespoons finely chopped fresh mint leaves
Directions
Combine carrots and turnips in a small pot; add enough water to cover by 1 inch. Bring to a boil; generously season with salt. Reduce heat to medium and simmer until vegetables are tender but still hold their shape, 10 to 12 minutes; Drain.
Meanwhile, in a bowl, whisk together vinegar and marmalade. Gradually whisk in oil; season with salt and pepper. Toss warm vegetables with dressing. Stir in mint, season with salt and pepper, and serve.
Cook's Notes
Look for natural baby carrots, such as the “Nantes” variety of French carrots that can sometimes be found in the bagged produce section, or smaller carrots that come by the bunch.If using larger carrots, cut them on the bias into 2-inch-long pieces. If using larger turnips, halve or quarter them lengthwise, or slice them into 1 1/2-inch-thick wedges.
Cook’s Notes
Look for natural baby carrots, such as the “Nantes” variety of French carrots that can sometimes be found in the bagged produce section, or smaller carrots that come by the bunch.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Tender Carrots and Turnips with Mint Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Tender Carrots and Turnips with Mint Dressing
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
