Sauteed Snap Peas and Baby Turnips

• 1 pound sugar snap peas
• 2 tablespoons unsalted butter or herbed Compound Butter (page 166)
• 3 tablespoons water
• Coarse salt and freshly ground pepper
• 3 baby turnips, scrubbed well, shaved paper thin on a mandoline
• 2 teaspoons champagne vinegar
• 1 scallion, dark-green part only, thinly sliced crosswise on the diagonal

1. Trim peas Snap off tip of one end of a pea pod and pull string along the spine to remove, then repeat, working from other end.
2. Repeat with all peas.
3. Steam-saute Melt butter in a large skillet with a lid over medium-high heat.
4. Add peas and toss to coat, then stir in water.
5. Once water is at a boil, cover and cook until crisp-tender and bright green, about 2 minutes.
6. Remove lid and continue cooking until any remaining liquid has evaporated (there shouldnt be much, if any).
7. Season with salt and pepper, then cook for 30 seconds, just to allow the seasonings to infuse.
8. Add turnips Stir together turnips and vinegar, then add to pan and immediately remove from heat and toss to combine.
9. Serve Transfer to a platter and sprinkle with scallions.
10. Serve immediately.

sugar, unsalted butter, water, salt, baby turnips, champagne vinegar, scallion

Taken from www.epicurious.com/recipes/food/views/sauteed-snap-peas-and-baby-turnips-393838 (may not work)