These colorful vegetables caramelize in the pan, releasing steam that makes everything tender and moist. A quick, Spanish-inspired sauce adds a final flourish of flavor.
Pair any leftover sauce with grilled steak or chicken.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I grew turnip this year for the first time and now that it is ready for harvesting I decided to make this recipe. I used kale, turnip and parsley and mint from my garden. I did not measure the olive oil but "eyeballed" the quantity. I used table salt...oops but it still turned out great! My husband and daughter loved the salty flavor. Next time I will use Kosher salt and maybe use less salt to see how that tastes. Great recipe!
Very pretty and tasty, not technically difficult, had a toddler "helping" so not sure how fast prep would be otherwise. Eyeballed the oil so I can't really comment on the amount written, though it seems about right. Went light on the salt based on previous review and had to season a lot at the end, amount written is probably correct for most tastes.
Used rutabaga instead of turnip and kalamatas rather than green olives, turned out well. Did take longer to cook than written.
Beautiful colours!!!Easy to make. BEWARE: 4 1/2 TBSP oil is waaaayyy to much. Use 2 in the pot and 1 for the sauce. Also too much salt. Even better the next day.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?