Turnip 'n' Peas 'n' Shrooms

Submitted by Lennie

"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!"

 

• Ready In: 50mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 1 rutabaga, weighing about 1-1/2 lbs
• 1 cup frozen green pea
• 1 1⁄2 cups sliced fresh mushrooms
• 2 tablespoons butter or 2 tablespoons margarine
• 1⁄2 teaspoon ground thyme
• fresh ground pepper

directions

1. Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
2. Add peas and cook for 2 minutes longer; drain well.
3. Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
4. Combine all ingredients in a serving bowl and toss lightly.

Reviews

[Bergy]

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

 

[lisa_heroux]

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!

 

[Jenny Sanders]

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.