VCE: Julienned Turnips Or Rutabagas With Savory

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* Exported from MasterCook *

 

Julienned Turnips Or Rutabagas With Savory

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, page 436

Serving Size : 4 Preparation Time :0:00

Categories : Side Dishes Vegetables

 

Amount Measure Ingredient -- Preparation Method

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

1 1/2 pounds turnips -- up to 2

peeled and julienned

Salt and freshly milled pepper

1 tablespoon butter

1 tablespoon olive or canola oil

1 teaspoon finely minced savory

OR 1/2 teaspoon dried

1 tablespoon chopped parsley

 

SERVES 4 TO 6

 

Sprinkle the turnips lightly with salt and set aside in a colander for 30

minutes. Squeeze out the excess moisture.

 

Warm the butter and oil in a skillet over medium heat. Add the turnips and

savory. Cook gently, stirring occasionally, until tender, 12 to 15

minutes. Add the parsley, taste for salt, season with pepper, and toss

again before serving.

 

(If you wish to make this dish with rutabagas, don't salt them, but add

them directly to the pan with the butter and oil. Once they're warmed

through, add 1/2 cup water, cover, and cook for 10 minutes. Uncover and

continue cooking until tender and browned in places.)

 

 

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