Les Navets à la Bordelaise

• 500 g (1 lb) small white turnips
• salt
• 2 tablespoons

Blanch the peeled turnips in salted water for 5–10 minutes. Drain. Cut into smaller pieces if necessary.

Heat the fat in a frying pan and toss the turnips in it. Cook over a gentle heat, covered, turning the pieces from time to time, for about 15 minutes. At the end when they are translucent and golden, stir in the crumbs mixed with the parsley and shallot and let these crisp. Serve imm