A dinner of turnips + french beans in butter + Prosecco.

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Sometimes it is fun to make a small array of side items from produce lingering around in your refrigerator. Pair it with one fancy item, in this case prosecco, and you have got a special meal. Prosecco goes surprisingly really well with this vegetable meal. It's light, dry, sweetness complimented the butter, warm turnips, and french beans.

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Turnips roasted in butter & paprika. 

Turnips - 3 medium/large turnips.

Butter - 2TB

Paprika - 1-2tsp

Salt/pepper - A few good pinches

Preheat over to 400 degrees. Cut up the turnips into wedges. In an oven-proof deep skillet melt the butter on medium heat. Add in the turnips and toss to coat. Add in the paprika, I used about 2tsp, and the salt/pepper to taste and toss to coat. Place the skillet in the oven and cook for about 20 minutes, stirring once half way through.

Haricot verts in butter, garlic & lemon.

Haricot verts - 1/2lb

Garlic - 2 cloves, minced

Butter - 1.5TB

Lemon - juice of 1 lemon

White wine vinegar - a splash

Salt/pepper - to taste

Heat up a large skillet on medium heat with the butter, once melted add the garlic. Cook for about 1 minute. Add in the french beans and cook, stirring constantly, for about 3 minutes. Add in the lemon juice and the splash of white wine vinegar. Cook for about 2 more minutes. Season with salt and pepper. Turn off the heat.

Place everything into bowls and serve with crusty pieces of bread & something fancy, like prosecco. 

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