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–+ servings
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Makes

4 servings

Ingredients

  • 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.