Servings: 4

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.

Ingredients

4-1/2 Tbs. extra-virgin olive oil
1 Tbs. coarsely chopped fresh parsley
1 Tbs. coarsely chopped fresh mint
1 Tbs. finely chopped pitted Spanish green olives
2 tsp. rinsed, drained, and finely chopped capers
1-1/2 tsp. sherry vinegar
1/2 tsp. finely grated lemon zest
1/4 tsp. ground cumin
1/4 tsp. granulated sugar
Freshly ground black pepper
1-1/4 lb. medium carrots, peeled and cut into medium dice (about 3-1/2 cups)
10 oz. purple-topped turnips (about 2 medium), scrubbed, trimmed, unpeeled, cut into medium dice (about 2 cups)
Kosher salt
5 small shallots (about 5 oz.), stems trimmed but kept intact, cut lengthwise into 6 wedges each
2 oz. Tuscan kale, stemmed, leaves halved lengthwise, then thinly sliced crosswise 1/4 inch thick

Preparation

Combine 1-/2 Tbs. of the olive oil with the parsley, mint, olives, capers, sherry vinegar, lemon zest, cumin, sugar, and several grinds of pepper in a small bowl. Mix well and set aside.
In a 12-inch nonstick skillet, heat the remaining 3 Tbs. olive oil over medium-high heat. Add the carrots, turnips, and 1-1/2 tsp. salt. Toss well to coat the vegetables with the oil. (The pan will look crowded.)
Reduce the heat to medium, cover partially, and cook, stirring and flipping every 3 to 4 minutes with a spatula, for about 10 minutes. Add the shallots and 1/4 tsp. salt and stir well. Cover partially and continue to cook, stirring every 1 to 2 minutes, until the vegetables are tender and well-browned, 18 to 20 minutes. Reduce the heat if the vegetables brown too quickly.
Reduce the heat to medium low and add the kale, gently mixing until wilted. Stir in the parsley-mint sauce to taste, and remove the pan from the heat. Season to taste with more salt and pepper, and serve.

Pair any leftover sauce with grilled steak or chicken.

(3 ratings) Read Reviews

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Ingredient Spotlight

IN THIS RECIPE
Flat-leaf Parsley
IN THIS RECIPE
Mint
IN THIS RECIPE
Green Olives
FEATURED
Shishito Peppers

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Reviews (3 reviews)

LArcher | 07/25/2017
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!
Mamafoodie15 | 06/29/2017
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.
Kokinneke | 04/26/2012
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.

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What We're Cooking Now

Name: Slow Sautéed Carrots with Turnips, Kale, and Parsley-Mint Sauce
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4-1/2 Tbs. extra-virgin olive oil; 1 Tbs. coarsely chopped fresh parsley; 1 Tbs. coarsely chopped fresh mint; 1 Tbs. finely chopped pitted Spanish green olives; 2 tsp. rinsed, drained, and finely chopped capers; 1-1/2 tsp. sherry vinegar; 1/2 tsp. finely grated lemon zest; 1/4 tsp. ground cumin; 1/4 tsp. granulated sugar; Freshly ground black pepper; 1-1/4 lb. medium carrots, peeled and cut into medium dice (about 3-1/2 cups); 10 oz. purple-topped turnips (about 2 medium), scrubbed, trimmed, unpeeled, cut into medium dice (about 2 cups); Kosher salt; 5 small shallots (about 5 oz.), stems trimmed but kept intact, cut lengthwise into 6 wedges each; 2 oz. Tuscan kale, stemmed, leaves halved lengthwise, then thinly sliced crosswise 1/4 inch thick