Turnip ‘n’ Peas ‘n’ Shrooms

  • Prep Time: 20 mins
  • Total Time: 50 mins
  • Servings: 4-6

    • About This Recipe

    “I always served turnip in some form or another — mashed. While I still love mashed turnip, this is an interesting and different way to serve it. And you get 3 veggies in one dish!”

    Ingredients

  • 1rutabaga, weighing about 1-1/2 lbs
  • 1cupfrozen green pea
  • 1 1/2 cupssliced fresh mushrooms
  • 2tablespoons butter or 2tablespoonsmargarine
  • 1/2 teaspoonground thyme
  • fresh ground pepper

    • Directions

  • Peel rutabaga and cut into cubes about 1-inch square; cook in boiling salted water until tender but not mushy.
  • Add peas and cook for 2 minutes longer; drain well.
  • Meanwhile, saute mushrooms in butter; season with the thyme and black pepper.
  • Combine all ingredients in a serving bowl and toss lightly.

    • Reviews

  • “This recipe does the lowly turnip justice! Great mix of flavors. The buttered mushrooms give just that exrta touch. I used sugar snap peas (fresh) cut diagonally in 3 instead of the frozen peas and cooked them for about 1 minute so they added crunch but were still heated through. Another time I may even try mashing the turnips with the mushrooms & peas stirred through. Excellent recipe Lennie Thanks! — Sep 16, 2002, 3 members found this helpfulAdditional comments I really enjoy this rcipe – This time I used Kohlrabi (the garden is loaded with them) Cooked for 5 minutes, frozen peas (I did not precook them just added them to the mushrooms) everyone enjoyed their veggies”

  • “I tried this last night andit wasvery tasty.I added a few onions to the dish and it added some nice flavor.Very easy to make!”

  • “Nice! I went light on the rutabaga and heavy on the peas, and used half butter and half olive oil for the mushrooms. Makes a delicious and easy all-in-one vegetable dish good enough for company, simple enough for everyday. “

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