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Sautéed Turnips and Carrots with Rosemary-Ginger Honey

This hearty side dish is wonderful with grilled or pan-fried chicken or a meaty fish like mahimahi or swordfish. It was inspired by a recipe from Rosemary Barron's cookbook Flavors of Greece.

Plus: More Vegetable Recipes and Tips

  • Total Time:
  • Servings: 6

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  • 3 tablespoons dried currants
  • 1/3 cup hot water
  • 3 tablespoons honey
  • 1 1/2 teaspoons minced fresh ginger
  • 1 1/2 teaspoons minced rosemary
  • 2 1/4 pounds white turnips, peeled and cut into 1/2-inch wedges
  • 3 medium carrots, cut into 1 1/2- by- 1/4-inch sticks
  • 1/4 cup extra-virgin olive oil
  • 3 Italian frying peppers, cut into 1-inch pieces
  • Salt and freshly ground pepper
  • 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.

Make Ahead

The recipe can be prepared through Step 3 and refrigerated overnight.

Suggested Pairing

An uncomplicated wine can be an excellent foil for a sophisticated dish. A rustic Moschofilero from Greece will make this clever take on vegetables à la grecque seem even more sublime.

Contributed By Published October 2004

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