| 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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