Peas and Pea Shoots with Spring Onions and Mint

• 3 small/medium turnips, diced.
• 2 bunches of radishes, sliced into 1/3s
• 1 lb frozen peas
• 3 medium green onions, sliced 1/4" thick
• 2 tbsp butter
• 3 cups lightly packed pea shoots, or other leafy sprouts
• 1/3 cup fresh mint leaves
• Freshly ground black pepper & sea salt

Step 1    

In a large saucepan of boiling salted water, cook the peas until they are just tender, about 3 minutes. Drain.

Step 2    

In the same saucepan, heat 1 tbsp of butter. Add the turnips and radishes, and sautée for 5 minutes. Add the green onions and a pinch of salt, and cook over low heat, stirring occasionally until softened, about 5 minutes. Stir in the peas, cover and cook until heated through, 1 minute. Stir in 1 tablespoon of butter. Remove from the heat and stir in the pea shoots until wilted. Stir in the mint, season with salt and pepper and serve.