Ingredients
3tbspdried currants
⅓cuphot water
3tbsphoney
1½tspfresh ginger,minced
1½tsprosemary,minced
2¼lbwhite turnips,peeled and cut into ½-inch wedges
3medium carrots,cut into 1½x1¼-inch sticks
¼cupextra virgin olive oil
3Italian frying peppers,cut into 1-inch pieces
salt and freshly ground pepper,to taste
1tbspred wine vinegar
Preparation
In a small bowl, soak the currants in the hot water. In a small saucepan, combine the honey, ginger, and rosemary and simmer over low heat for 3 minutes. Remove from the heat.
In a large saucepan of boiling, salted water, cook the turnips for about 5 minutes until just tender. Using a slotted spoon, transfer to a shallow dish. Add the carrots to the boiling water and cook for about 5 minutes until tender. Drain.
Heat the olive oil in a large skillet. Add the turnips in an even layer and cook over moderately high heat for 1 minute. Reduce the heat to moderate and cook, undisturbed, for about 4 minutes until lightly browned on the bottom.
Stir in the carrots and peppers and season with salt and pepper. Cover the vegetables and cook, stirring occasionally, for about 3 minutes until the peppers are tender.
Add the currants and their soaking liquid to the vegetables and cook for about 2 minutes until the liquid has thickened. Add the honey mixture, stir well and simmer for 1 minute.
Season with salt and pepper and add the vinegar. Stir and transfer to a bowl.
Serve hot or warm. Enjoy!
