Sauteed Turnips and Red Peppers

• 1 1/2 tablespoons light olive oil
• 3 to 4 medium turnips, cut into 1/2-inch-thick rounds, peeled and sliced into strips
• 2 medium red bell peppers, cut into short strips
• 2 to 3 tablespoons minced parsley, dill, or scallion
• 1 cup green sprouts (such as baby pea shoots), optional
• Salt and freshly ground pepper to taste

1. Heat the oil in a wide skillet.
2. Add the turnips and bell peppers, and saute over medium heat, stirring frequently, until the vegetables are tender-crisp to your liking, about 8 minutes.
3. Stir in the herbs and optional sprouts, season to taste with salt and pepper, and serve.
4. Calories: 60
5. Total Fat: 4g
6. Protein: 1g
7. Carbohydrate: 5g
8. Cholesterol: 0mg
9. Sodium: 48mg

light olive oil, red bell peppers, parsley, green sprouts, salt

Taken from www.epicurious.com/recipes/food/views/sauteed-turnips-and-red-peppers-372902 (may not work)