Les Navets à la Bordelaise

Turnips as in Bordeaux

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 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