Ingredients
1 pound baby carrots
1 pound baby turnips (preferably Japanese), peeled
Kosher salt and freshly ground pepper
2 tablespoons unseasoned rice vinegar
1 tablespoon apricot marmalade, warmed slightly
1/4 cup extra-virgin olive oil
2 tablespoons finely chopped fresh mint leaves
Preparation
Combine carrots and turnips in a small pot; add enough water to cover by 1 inch. Bring to a boil; generously season with salt. Reduce heat to medium and simmer until vegetables are tender but still hold their shape, 10 to 12 minutes; Drain.
Meanwhile, in a bowl, whisk together vinegar and marmalade. Gradually whisk in oil; season with salt and pepper. Toss warm vegetables with dressing. Stir in mint, season with salt and pepper, and serve.
If using larger carrots, cut them on the bias into 2-inch-long pieces. If using larger turnips, halve or quarter them lengthwise, or slice them into 1 1/2-inch-thick wedges.
