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About the Dish

8 ounces Carrot
8 ounces Turnip
1 small Lemon
4 teaspoons Honey
2 pats Butter
4 sprigs Parsley
Per Serving
Calories 98
Total Fat 4 g
Saturated Fat 4 g
Trans Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 1 g
Cholesterol 10 mg
Sodium 401 mg
Total Carbohydrates 16 g
Dietary Fiber 3 g
Sugar 11 g
Protein 1 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Prepare your mise en place: Trim carrots (you can peel them too, if you wish), and cut in half at an angle. Trim turnips; cut in half through the stem end. Zest and juice lemon. Pick and chop parsley leaves.
In a large skillet with a lid, combine carrots, turnips, lemon zest and juice, honey, 1/2 teaspoon kosher salt, butter and 3/4 cup water, and place over high heat. When the liquid boils, reduce heat to low, cover and cook 5 minutes.
Remove lid, increase heat to medium, and cook 4-5 minutes more, or until liquid is mostly evaporated and coats the carrots.
Remove pan from heat. Stir in parsley. Taste and adjust seasoning as desired with kosher salt. Enjoy!