Sauteed Turnips and Carrots with Rosemary-Ginger Honey

• 3 tablespoons dried currants
• 1/3 cup hot water
• 3 tablespoons honey
• 1 1/2 teaspoons minced fresh ginger
• 1 1/2 teaspoons minced rosemary
• 2 1/4 pounds white turnips, peeled and cut into 1/2-inch wedges
• 3 medium carrots, cut into 1 1/2- by- 1/4-inch sticks
• 1/4 cup extra-virgin olive oil
• 3 Italian frying peppers, cut into 1-inch pieces
• Salt and freshly ground pepper
• 1 tablespoon red wine vinegar

1. In a small bowl, soak the currants in the hot water.
2. In a small saucepan, combine the honey, ginger and rosemary and simmer over low heat for 3 minutes.
3. Remove from the heat.
4. In a large saucepan of boiling, salted water, cook the turnips until just tender, about 5 minutes.
5. Using a slotted spoon, transfer to a shallow dish.
6. Add the carrots to the boiling water and cook until tender, about 5 minutes.
7. Drain.
8. Heat the olive oil in a large skillet.
9. Add the turnips in an even layer and cook over moderately high heat for 1 minute.
10. Reduce the heat to moderate and cook, undisturbed, until lightly browned on the bottom, about 4 minutes.
11. Stir in the carrots and peppers and season with salt and pepper.
12. Cover the vegetables and cook, stirring occasionally, until the peppers are tender, about 3 minutes.
13. Add the currants and their soaking liquid to the vegetables and cook until the liquid has thickened, about 2 minutes.
14. Add the honey mixture, stir well and simmer for 1 minute.
15. Season with salt and pepper and add the vinegar.
16. Stir and transfer to a bowl.
17. Serve hot or warm.

currants, water, honey, fresh ginger, rosemary, white turnips, carrots, extravirgin olive oil, italian frying peppers, salt, red wine vinegar

Taken from www.foodandwine.com/recipes/sauteed-turnips-and-carrots-with-rosemary-ginger-honey (may not work)