Herb-Mixed Turnips and Rutabagas

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Herb-Mixed Turnips and Rutabagas

 

2 large turnips, peeled

1 large rutabaga, peeled

2 tbsps. butter

1tsp minced dill

1 tbsp. chopped parsley

1 tsp. chopped thyme

1 tsp. chopped rosemary

1 scallion, thinly sliced

1 large garlic clove, minced

kosher salt and freshly ground black pepper

1/4 cup  bread crumbs, browned in a teaspoon of butter

 

Quarter turnips and rutabaga.  Cook turnip and rutabaga seperately in salted

boiling water until they are al dente; approximately 10 minutes for turnips and

15 for rutabaga.  Drain.

Heat a large skillet over medium heat and melt butter.  Add the turnip and

rutabaga; cook over medium-high heat until golden brown.  Add herbs, garlic,

salt and pepper.  Toss to coat and remove from stove.  Serve immediately topped

with breadcrumbs. Serves 3 to 4