Carrot, Turnip and Snow Pea Melange

• 2 large, firm white turnips, about 1/2 pound
• 3 large carrots, about 1/2 pound
• 1/2 pound fresh snow peas
• 1 tablespoon olive oil
• 2 tablespoons chopped onions
• Salt and freshly ground black pepper to taste
• 2 teaspoons red-wine vinegar
• 2 tablespoons chopped fresh coriander or parsley

1. Scrape and trim the turnips.
2. Cut them in half crosswise into 1/4-inch slices.
3. Stack the slices, and cut them into batons 1/4-inch wide.
4. Scrape the carrots and cut them into 1 1/2-inch lengths.
5. Then cut the pieces into 1/4-inch slices, and then into batons the same size as the turnips.
6. Trim off and discard the tips of the snow peas.
7. Heat the oil in a heavy skillet, and add the turnips and carrots.
8. Cook, stirring, about 1 minute.
9. Add the onions and cook until wilted, about 1 minute.
10. Add the snow peas, salt and pepper, and cook, stirring, for about 4 minutes or until tender.
11. Add the vinegar and coriander, cook briefly, toss and stir well.

white turnips, carrots, snow peas, olive oil, onions, salt, redwine vinegar, fresh coriander

Taken from cooking.nytimes.com/recipes/11793 (may not work)