Green Beans, Peas, And Turnips In Warm Vinaigrette

Green Beans, Peas, And Turnips In Warm Vinaigrette
Green Beans, Peas, And Turnips In Warm Vinaigrette

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 1/4

    cup olive oil

  • 2

    tablespoons red wine vinegar

  • 1/2

    teaspoon salt

  • 1

    pound slender green beans trimmed, and cut in half on diagonal

  • 1

    pound white turnips - (2" to 2 1/2" dia) each cut 16 wedges

  • 1

    cup shelled fresh peas or frozen peas thawed

  • 2

    tablespoons chopped fresh dill

  • 2

    tablespoons chopped fresh Italian parsley

  • 2

    tablespoons chopped fresh mint

Directions

Whisk oil, vinegar, and salt in medium bowl to blend. Cook green beans and turnips in large pot of boiling salted water until crisp-tender, about 5 minutes. Drain. Transfer vegetables to bowl of ice water. Drain well. (Vinaigrette and vegetables can be prepared 1 day ahead. Cover separately and chill.) Heat vinaigrette in heavy large skillet over medium heat until warm. Add beans, turnips, and peas; toss until heated through and coated with vinaigrette, about 5 minutes. Add all herbs and toss to coat. Season to taste with additional salt and pepper. Transfer to bowl and serve. This recipe yields 8 servings.

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