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    Home » Recipes » Vegan Recipes

    Sautéed Turnips and Peppers

    Published: Dec 13, 2013 · Updated: Aug 2, 2021 · This post may contain affiliate links.

    Raw turnips have a pleasant, mild bite; sautéed, they’re delectably sweet. If you’d like to make use of winter’s bumper crop of this underused root veggie, they’re delicious simply sautéed with red bell pepper.

    Serves: 4 to 6

    • 2 tablespoons extra-virgin olive oil
    • 3 to 4 medium turnips, cut into ½-inch-thick rounds,
      then peeled and sliced into strips
    • 2 medium red bell peppers, cut into short, narrow strips
    • ¼ cup minced fresh parsley or dill, or a combination
    • 2 scallions, thinly sliced
    • Salt and freshly ground pepper to taste

    Heat the oil in a large skillet. Add the turnips and bell peppers and sauté over medium heat, stirring frequently, until the vegetables are tender-crisp to your liking, about 6 to 8 minutes.

    Stir in the fresh herbs and scallion, season with salt and pepper, and serve.

    Turnip Peppers - 3

     

    Nutriton Information:
    Per serving: 66.3 calories; 4.9g fat; 58.4mg sodium; 266.7mg potassium; 8.1g carbs; 2.5g fiber; 4.9g sugar; 1.3g protein

    • Here are more recipes using bell peppers.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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