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.
Variations:
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