Turnips with Bread Crumbs and Parsley

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Turnips with Bread Crumbs and Parsley

 

4 small turnips (about 3/4 pound), peeled

1

tbsp. unsalted butter

2 tbsps. fresh bread crumbs

2 tsps. minced fresh

parsley leaves

1/2 tsp. freshly grated lemon zest

 

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.