• 1 pound turnips (young and tender—any with spongy or fibrous inclinations should be relegated to the soup pot)
• Salt
• ¼ cup butter
• 3 eggs
• ½ cup chopped parsley
• Pepper
• 2 tablespoons olive oil
• 1 teaspoon fresh savory leaves, finely chopped (if not of a spring tenderness, chopped to a near powder)

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 the mixture accordingly.

Stir together the eggs, the parsley, and a generous grinding of black pepper. Add the turnips, a little at a time if they are still hot, beating them in with a fork.

Prepare this like the other flat omelets, stirring the mixture the moment it is poured into the hot oil, smoothing it out, and cook for about 5 minutes over a moderately low flame before tossing (or start it out on the high flame and finish in the oven, unmolding it for the service). Serve tepid.