| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| January 199 | 1 | servings | ||
INGREDIENTS
| 4 | sm | Turnips; (about 3/4 pound), |
| ; peeled | ||
| 1 | tb | Unsalted butter |
| 2 | tb | Fresh bread crumbs |
| 2 | ts | Minced fresh parsley leaves |
| 1/2 | ts | Freshly grated lemon zest |
INSTRUCTIONS
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.
A Message from our Provider:
“A thankful heart is one of the primary identifying characteristics of a believer. It stands in stark contrast to pride, selfishness, and worry. And it helps fortify the believer’s trust in the Lord and reliance of His provision, even in the toughest times. No matter how choppy the seas become, a believer’s heart is buoyed by constant praise and gratefulness to the Lord. #John MacArthur”