I went to my market and I found these spring vegetables full of flavour. I like them crunchy, so no need to cook them too long. It's a simple recipe, but champions the superb taste of early season veg!
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1 bunch of baby carrots
1 bunch baby turnips
3 to 4 tablespoons olive oil
salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, or to taste
Method Prep:5min › Cook:15min › Ready in:20min
Cut tops of veg but leave about 2cm of the green stems. Wash the carrots but leave the skin, especially if they are very small.
Heat olive oil in a frying pan and add vegetables. Cover and cook 15 minutes, seasoning with salt and pepper to taste. The vegetables will be crisp; if you like them softer, leave them in the pan longer.
Sprinkle vegetables with parsley just before serving.