Turnips with bread crumbs and parsley
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Turnips; (about 3/4 pound), |
| ; peeled | ||
| 1 | tablespoon | Unsalted butter |
| 2 | tablespoons | Fresh bread crumbs |
| 2 | teaspoons | Minced fresh parsley leaves |
| ½ | teaspoon | Freshly grated lemon zest |
Directions
In a large saucepan of salted boiling water cook turnips 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges.
In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.
Serves 2.
Gourmet January 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.