VCE: Buttered Turnips And Rutabagas With Mixed Herbs

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* Exported from MasterCook *

 

Buttered Turnips And Rutabagas With Mixed Herbs

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 435

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds turnips and/or rutabagas -- peeled

Salt and freshly milled pepper

2 tablespoons butter or sunflower oil

1 tablespoon chopped parsley

2 teaspoons chopped tarragon or thyme

2 tablespoons snipped chives

1 garlic clove -- minced

1/2 cup fresh bread crumbs -- BROWNED IN

1 tablespoon butter or oil

 

SERVES 4 TO 6

 

This recipe, inspired by British writer Jane Grigson has long been a

favorite of mine.

 

Dice the turnips and rutabagas into 1/2-inch cubes. Boil them separately

in salted water until they're tender-firm, about 12 minutes for the turnips

and 20 minutes for the rutabagas. Drain. Melt the butter in a wide

skillet. When foamy, add the vegetables and sauté over medium-high heat,

stirring frequently, until golden. Toss with the herbs and garlic, taste

for salt, and season with pepper. Remove to a serving dish and scatter the

crisped bread crumbs over the top.

 

 

 

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