Sautéed Turnips with Herbs

Ingredients

  • 450 g/ 1 lb small white turnips, cut across into 1-cm / ½-inch slices, then into uniform dice
  • 3 tbsp olive oil
  • 30 g/ 1 oz butter
  • 1 garlic clove, peeled, smashed and chopped
  • salt and pepper
  • 2 tbsp chopped flat-leaved parsley
  • 2 tbsp chopped chives

Method

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.

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