Baby Turnip and Sugar Snap Peas
1 bunch baby turnips
1 cup sugar snap peas, strings and stems removed
2 tablespoons bread crumbs
2 tablespoons butter
1 tablespoon lemon zest, minced, plus some whole strands for garnish
3 tablespoons scallions, chopped
2 tablespoons cilantro, minced
salt, hot sauce to taste
Wash the turnips, trim and cut them in half (peeling not necessary). Blanch about 3 minutes in rapidly boiling salted water, then remove to a collander to drain and cool. Blanch the peas about 2 minutes, then drain. In a skillet, melt the butter and toss the the turnips and peas over medium-high heat for a minute or two. Add the bread crumbs, scallions and cilantro and toss a minute or two more to brown the crumbs. Season to taste with salt and hot sauce.
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