Grated and sauteed turnips

Yield: 1 Servings

Measure Ingredient
1 pounds Turnips, peeled and grated
4 tablespoons Butter
\N \N Salt
\N \N Freshly ground black pepper
½ cup Pecan halves, sauteed in:
3 tablespoons Butter

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

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