Mexican Zucchini and Turnip Saute

Tasty little side dish with my chili verde.  My new years resolution was to eat fresh, local and in season so I had Mexican zucchini and turnips on hand and wanted them to "play well" with my entree. Volia!  

Served with a globe squash mash that I used instead of refried beans in my burrito.  All this was part of my new years resolution to eat fresh, localand in season once a week....then I started blogging it for kicks.  What an adventure this has been (trying to be creative with veggies that not even the grower seems to be able to fully identify!!)

See http://fresnosfabulous52.blogspot.com/2012/01/globe-squash-turnips-and-mexican.html

Ingredients

• 5 small turnips, peeled and quartered then braised in a mixture of chili verde sauce and water till fork tender (this can be done in the microwave for 4 minutes)
• 2 medium Mexican Zucchini, halved then sliced in half moons
• 1 bunch of green onions, chopped
• 3 table spoons of Verni olive oil
• 1/4 cup pepitas

Instructions

Heat skillet and add olive oil.  Saute onions and zucchini.  Add in the turnips and toss with pepitas, salt and pepper.  Shake a few times and let the onions caramelize before serving.