Turnip N Peas N Shrooms
Discover the perfect harmony of earthy, sweet, and savory flavors with this "Turnip N Peas N Shrooms" recipe—a colorful vegetable medley that's as nourishing as it is delicious. Tender cubes of sautéed turnips are paired with golden-brown mushrooms and vibrant green peas, all simmered in seasoned vegetable broth for a subtle yet comforting depth of flavor. Fragrant notes of garlic and fresh thyme elevate this dish, while a final drizzle of lemon juice adds a refreshing brightness. Ready in just 40 minutes, this one-pan recipe makes an ideal side dish or vegetarian main course. Garnish with fresh parsley for a touch of freshness, and savor this wholesome, gluten-free creation that celebrates the beauty of simple ingredients. Perfect for weeknight dinners or seasonal feasts!
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Recipe Information
Ingredients
- 3 medium-sized turnips
- 250 grams cremini or button mushrooms
- 1 cup green peas (fresh or frozen)
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 pieces garlic cloves, minced
- 1 teaspoon fresh thyme leaves
- 1 cup vegetable broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons parsley (optional, for garnish)
Instructions
Peel the turnips and chop them into bite-sized cubes, roughly 1-inch pieces.
Clean the mushrooms with a damp paper towel and slice them into thick slices.
If using fresh peas, blanch them in boiling water for 2 minutes and then drain. If using frozen peas, allow them to thaw slightly.
In a large skillet or sauté pan, heat the olive oil and butter over medium heat until the butter melts and begins to foam.
Add the minced garlic to the pan and sauté for 30 seconds until fragrant.
Add the cubed turnips to the pan and cook for 5-7 minutes, stirring occasionally, until they begin to lightly brown and soften.
Stir in the sliced mushrooms and sprinkle with a pinch of salt. Cook for another 6-8 minutes, allowing the mushrooms to release their moisture and turn golden.
Add the thyme leaves, vegetable broth, remaining salt, and black pepper. Stir to combine and let the mixture simmer for 10 minutes, or until the turnips are fork-tender and the liquid has reduced slightly.
Stir in the peas and cook for an additional 2-3 minutes, just until they are warmed through.
Remove the pan from heat and drizzle with lemon juice. Adjust seasoning with additional salt and pepper if needed.
Transfer the dish to a serving platter and garnish with chopped parsley, if desired. Serve warm as a side dish or light entrée.
Nutrition Facts
Calories |
742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 2025 mg | 88% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 31.9 g | ||
| Protein | 24.2 g | 48% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 255 mg | 20% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2705 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
