Prep 20 mins
Cook 30 mins
I always served turnip in some form or another -- mashed. While I still love mashed turnip, this is an interesting and different way to serve it. And you get 3 veggies in one dish!
- Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
- Add peas and cook for 2 minutes longer; drain well.
- Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
- Combine all ingredients in a serving bowl and toss lightly.
This recipe does the lowly turnip justice! Great mix of flavors. The buttered mushrooms give just that exrta touch. I used sugar snap peas (fresh) cut diagonally in 3 instead of the frozen peas and cooked them for about 1 minute so they added crunch but were still heated through. Another time I may even try mashing the turnips with the mushrooms & peas stirred through. Excellent recipe Lennie Thanks! — Sep 16, 2002, 3 members found this helpful Additional comments I really enjoy this rcipe - This time I used Kohlrabi (the garden is loaded with them) Cooked for 5 minutes, frozen peas (I did not precook them just added them to the mushrooms) everyone enjoyed their veggies
I tried this last night andit wasvery tasty. I added a few onions to the dish and it added some nice flavor. Very easy to make!
Nice! I went light on the rutabaga and heavy on the peas, and used half butter and half olive oil for the mushrooms. Makes a delicious and easy all-in-one vegetable dish good enough for company, simple enough for everyday.