Sweet and Salty Turnips

Navets sales et sucres

Preparation info

  • Serves

    2–4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Method

The best turnips are the wonderful black skinned, long turnips from Pardailhan with their firm white flesh, but ordinary turnips work well cooked like this.

Cut 2 or 3 peeled turnips like pommes frites. Heat 6 tablespoons of goose fat or olive oil in a pan and fry the ‘chips’ in two batches to brown them lightly over a gentle heat, turning them