Sautéed Turnips and Carrots with Rosemary-Ginger Honey

• HEALTHY
• MAKE-AHEAD
• STAFF-FAVORITE
• VEGETARIAN

Ingredients

1. 3 tablespoons dried currants
2. 1/3 cup hot water
3. 3 tablespoons honey
4. 1 1/2 teaspoons minced fresh ginger
5. 1 1/2 teaspoons minced rosemary
6. 2 1/4 pounds white turnips, peeled and cut into 1/2-inch wedges
7. 3 medium carrots, cut into 1 1/2- by- 1/4-inch sticks
8. 1/4 cup extra-virgin olive oil
9. 3 Italian frying peppers, cut into 1-inch pieces
10. Salt and freshly ground pepper
11. 1 tablespoon red wine vinegar

1. In a small bowl, soak the currants in the hot water. In a small saucepan, combine the honey, ginger and rosemary and simmer over low heat for 3 minutes. Remove from the heat.
2. In a large saucepan of boiling, salted water, cook the turnips until just tender, about 5 minutes. Using a slotted spoon, transfer to a shallow dish. Add the carrots to the boiling water and cook until tender, about 5 minutes. Drain.
3. Heat the olive oil in a large skillet. Add the turnips in an even layer and cook over moderately high heat for 1 minute. Reduce the heat to moderate and cook, undisturbed, until lightly browned on the bottom, about 4 minutes. Stir in the carrots and peppers and season with salt and pepper. Cover the vegetables and cook, stirring occasionally, until the peppers are tender, about 3 minutes.
4. Add the currants and their soaking liquid to the vegetables and cook until the liquid has thickened, about 2 minutes. Add the honey mixture, stir well and simmer for 1 minute. Season with salt and pepper and add the vinegar. Stir and transfer to a bowl. Serve hot or warm.