Grated And Sauteed Turnips

The problem is that many people cling to the symbol but never understand the reality it is intended to represent. Most likely, tens of thousands of people have 'invited Christ into [their] hearts,' thinking that a mystical experience is what saves them. Then, they go on their merry way, living their lives as they did before. If you were to ask them, 'How do you know that you are going to heaven?' they would respond, 'Because I invited Christ into my heart.' But if you probe, there is nothing beneath the shallowness of that reply. They did what someone told them to do, but never really embraced the Savior.

Daniel Wallace

CATEGORY	CUISINE	TAG	YIELD
			1	Servings

INGREDIENTS

1	lb	Turnips, peeled and grated
4	T	Butter
		Salt
		Freshly ground black pepper
1/2	c	Pecan halves, sauteed in:
3	T	Butter

INSTRUCTIONS

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 1/2 pound of  turnips and 1/2 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@SIVM.SI.EDU>  Date:    Thu, 26 Sep 1996
00:30:49 EDT

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