Rosemary is an intense herb–a little goes a long way. If you sub another herb, you may want to use a tablespoon of fresh, or a teaspoon of dried.

2 T olive oil, or use all olive oil
2 T unsalted butter, or use all butter
3/4 lb turnips, diced or sliced
3/4 lb parsnips, diced or sliced
4 medium shallots, or 1 medium onion, either cut lengthwise into sixths
1 garlic clove, minced
1 t finely chopped fresh rosemary or 1/2 t dried; or other herb
salt and pepper, to taste

1. Heat oil and butter in a large skillet (12″) over moderate heat. Add turnips and cook, stirring occasionally, until crisp-tender, about 5 minutes.

2. Add parsnips and shallots and cook, stirring occasionally, until golden brown and almost tender, about 10 minutes.

3. Add garlic, rosemary, salt, and pepper. Cook, stirring, until vegetables are tender, about 3 more minutes.