Turnips filled with carrots and peas

Ingredients

• 6 small young turnips
• 3 carrots
• 250 g peas
• 30 g vegan butter
• Salt to taste
• Black pepper to taste

Missing an ingredient?

• What to use instead of vegan butter
• What to use instead of turnip
• What to use instead of black pepper
• What to use instead of carrots

Instructions

1. Peel the turnips, cut them in half and cook them in salted water until tender, about 12-15 minutes.
2. Scoop out the center of each half with a teaspoon to make little cups, and chop what you take out.
3. Meanwhile, cook the peeled, diced carrots and the peas in salted water, about 8 minutes.
4. Drain everything and toss it with the vegan butter, salt and pepper.
5. In the center of the platter, make a mound of the chopped turnip, some of the carrots and some of the peas. Arrange the cups around it and fill them alternately: one with carrots, the next with peas.

Nutrition facts

Approximate, per serving (about 299 g). Calculated with data from USDA FoodData Central.