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2–4
Easy
Published 2012
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