Yield: 1 Servings
|1 pounds||Turnips, peeled and grated|
|\N \N||Freshly ground black pepper|
|½ cup||Pecan halves, sauteed in:|
If the turnips are small, they do not need blanching. If they are larger than an egg, bring a large pot of water to the boil and blanch them by cooking 1 - 2 minutes, to remove the strong taste. Drain well and dry with paper towels. Heat the butter in a large skillet or frying pan. Add the turnips and toss in the butter for 5 minutes. Taste and add salt and pepper as desired. May be made ahead to this point. When ready to eat, add the pecans and toss over high heat 2 - 3 minutes. Serves 6.
Grated Turnips with Carrots - proceed as above, using ½ pound of turnips and ½ pound of carrots.
Grated Turnips with Carrots and Herbs - add 3 tablespoons fresh herbs, preferably mint or basil, when reheating.
Recipe is from _New Southern Cooking_ by Nathalie Dupree.
Posted to EAT-L Digest 25 Sep 96 From: Felicia Pickering <MNHAN063@...> Date: Thu, 26 Sep 1996 00:30:49 EDT