Karl’s Sage Turnips and Green Beans with Orange Marmalade

Jan and I were at the farmer’s market. I had already planned on green beans to go with my roasted pork, but Jan saw these cute little turnips. I decided to combine the two vegetables and add some of the marmalade I made yesterday.

Karl’s Sage Turnips and Green Beans
with Orange Marmalade

I am constantly tinkering with green beans. While steamed green beans with just o bit of butter, pepper and salt are fine for a weekday meal. I always try to do something different for my Sunday feasts.

The last time I made green beans I steamed them and then used a second pan to cook my sauce. I decided to try for a one pan recipe this time. I am frying in the sauté pan, then steaming the vegetables in the same pan, and finally building the sauce while finishing off the beans and turnips.

After Dinner Note: They must have liked this, because there was nothing left after dinner.

Karl’s Sage Turnips and Green Beans with Orange Marmalade

Ingredients

1 lb. blue lake green beans
¼ cup shallots
½ lb. small turnips

1 Tbs. olive oil
2 Tbs. white wine
3 cloves garlic, chopped finely
1 tsp. sage, rubbed
¼ tsp. fresh ground black pepper
Pinch red pepper flakes
2 Tbs. Karl’s Ultimate Micro Orange Marmalade with Meyer’s Lemon (or any marmalade you have)

Pinch Kosher salt

Directions

1. Trim green beans and cut them in half (into about 2-3 inch pieces).

2. Mince the shallot and cut the turnips into ¼ inch slices.

Note: My turnips were all about an inch in diameter. Larger turnips might have to be cut in half or quarter slices.

3. Add the olive oil to a sauté pan, over high heat, and sauté the green beans and shallots, until they are starting to pick up some color.

4. Add the turnips and the wine and cover the pan. Steam the vegetables for two minutes.

5. Reduce the heat to medium low, remove the cover from the pan, and add the garlic. Sauté the vegetables for one minute more.

6. Stir in the sage, black pepper, red pepper flakes, and marmalade to the pan and continue gently sautéing for two more minutes.

Tip: Add a splash more wine if necessary.

7. Toss to coat the vegetables, sprinkle with a pinch of salt and serve.