Savory Turnip Omelet

Name: Savory Turnip Omelet (Omelette de Navets à la Sarriette)
Cuisine: French
Ingredients: 1 pound turnips (young and tender—any with spongy or fibrous inclinations should be relegated to the soup pot); Salt; ¼ cup butter; 2 tablespoons olive oil; Pepper; 1 teaspoon fresh savory leaves, finely chopped (if not of a spring tenderness, chopped to a near powder); 3 eggs; ½ cup chopped parsley

Omelette de Navets à la Sarriette

Preparation info

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

This is an astonishingly good thing with a surprising flavor. Chopped black olives may be added to the mixture.

Ingredients

1 pound turnips (young and tender—any with spongy or fibrous inclinations should be relegated to the soup pot)
Salt
¼ cup

Europe
France
Stew
Vegetarian
Mediterranean
Brunch
Gluten-free
Breakfast

Method

Peel the turnips, grate coarsely or pass them through the medium blade of a Mouli-juliènne, and leave in salted layers to disgorge their water as for the zucchini in the preceding recipe. After ½ hour, squeeze the mass of juliènne tightly and repeatedly and put to stew gently in the butter sprinkled with the savory, tossing often, for about 15 minutes or until tender. Taste for salt and season