Navets aux Fines Herbes

Herbed Turnips

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Peel and dice turnips. Cook in seasoned water until tender. Drain. Toss in butter. Sprinkle with sugar and brown. Add minced