Green Beans, Peas, and Turnips in Warm Vinaigrette
Info
Rating
Calories
108.0
Protein
3.0
Sodium
207.0
Fat
7.0
Description
If you trim and blanch the green beans and turnips one day ahead of time, this dish will come together in just minutes.
Ingredients
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon salt
1 pound slender green beans, trimmed, cut in half on diagonal
1 pound 2- to 2 1/2-inch white turnips, each cut into 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.
