Sauteed Turnips and Parsnips with Rosemary
2 Tbsp. olive oil
2 Tbps. unsalted butter
3 medium turnips (3/4 lb. total), peeled and diced
3 medium parsnips (3/4 lb. total), peeled, cored if necessary, and diced
4 medium shallots (1/2 lb. total), peeled and cut lengthwise into sixths
1 garlic clove, pressed
1 teaspoon finely chopped fresh rosemary
Heat oil and butter in a 12" heavy skillet over moderate heat until hot but not smoking. Add turnips and cook, stirring occasionally, until crisp-tender, about 5 minutes. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes. Add garlic, rosemary, and salt and pepper to taste and cook, stirring, until vegetables are tender, about 3 minutes more.
This recipe is supposed to serve 4–6 people, but I ate pretty much the whole thing myself, because Andy was still getting over a stomach bug.