Sautéed Turnips with Herbs

• 450 g/ 1 lb small white turnips, cut across into 1-cm / ½-inch slices, then into uniform dice
• 3 tbsp

Blanch the turnip dice in rapidly boiling salted water for 3 minutes and drain.

Put the olive oil and butter in a frying pan and sauté the turnip dice with the garlic, tossing and shaking the pan until the turnips are a pale golden colour and cooked through but not a mush. Season with salt and pepper.

Stir in the herbs.