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.
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.