It isn't often I find myself with Baby Asian Turnips and Sugar Snap Peas. This recipe sounds awesome and I'm going to cook this up tonight!
Baby Turnip and Sugar Snap Peas
1 bunch baby turnips1 C sugar snap peas, strings and stems removed2 T bread crumbs2 T butter1 T lemon zest, minced, plus some whole strands for garnish3 T scallions, chopped2 T cilantro, mincedsalt, hot sauce to taste
Wash the turnips, trim and cut them in half (peeling not necessary). Blanch about 3 minutes in rapidly boiling salted water, then remove to a collander to drain and cool. Blanch the peas about 2 minutes, then drain. In a skillet, melt the butter and toss the the turnips and peas over medium-high heat for a minute or two. Add the bread crumbs, scallions and cilantro and toss a minute or two more to brown the crumbs. Season to taste with salt and hot sauce.