Spring is still spare, with a few gifts arriving from the farmers market among the remaining cellar crops. In this mix, or any mix you should happen upon, a generous splash of Maine garum adds whole new dimensions to familiar favorites. It’s amazing how much sweetness the umami bomb of garum coaxes from the veggies, while the dish as a whole maintains an entirely savory character.
Makes
4 servingsIngredients
- 2 tablespoons butter
- 1 bunch 1 pound baby turnips, quartered, tops trimmed and reserved for another use
- 12 ounces snap peas trimmed
- 2 garlic cloves or more!, thinly sliced
- 3 tablespoons Maine garum
- ½ cup white wine
- ¼ cup torn mint leaves
- ¼ cup fennel fronds or torn parsley leaves
- ½ cup torn cilantro leaves thick stems discarded
- 4 scallions thinly sliced
- 2 mandarin oranges divided into segments then sliced in half on the bias
- 1 tablespoon extra-virgin olive oil
Instructions
- In a large sauté pan, melt the butter over medium-high heat until brown.
- Add the turnips, cut side down, and the snap peas. Cook for 3–4 minutes until the veggies begin to brown. Make a small space on the bottom of the pan and add the garlic. Cook until the garlic is golden brown, about 3 minutes.
- Toss to combine and add the garum and wine. Simmer until the sauce is thick and coating the veggies. Remove from the heat and transfer to a serving platter.
- In a bowl, combine the herbs and orange segments and toss to combine with the olive oil. Just before serving, scatter the herb salad over the veggies.
