INGREDIENTS

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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