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.
© 1998 Alastair Little and Richard Whittington estate. All rights reserved.