Buttered Turnips

Preparation info
    • Difficulty


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By David Tanis

Published 2008

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If you have larger turnips, peel them and cut into wedges, and cook them a little longer. Instead of turnip greens, you can use 1 pound tender mustard greens or spinach to finish the dish.


  • 4 bunches small turnips with greens, 4 to 5 pounds
  • 2 tablespoons butter


Cut the greens from the turnips. Wash the greens in a basin of cold water, lift out, and set aside. Cut the turnips into halves or quarters so they are all roughly the same size. Rinse and drain.

Melt the butter in a large heavy-bottomed pot. Add the turnips and season with salt and pepper. Let the turnips simmer over medium heat for a minute or so without browning, then add a glass of