Recipe - Grated And Sauteed Turnips

1 pound Turnips, peeled and grated
4 tablespoon Butter
Salt
Freshly ground black pepper
One half cup Pecan halves, sauteed in:
3 tablespoon Butter

If the turnips are small, they do not need blanching. If they are larger
than an egg, bring a large pot of water to the boil and blanch them by
cooking 1 2 minutes, to remove the strong taste. Drain well and dry with
paper towels. Heat the butter in a large skillet or frying pan. Add the
turnips and toss in the butter for 5 minutes. Taste and add salt and pepper
as desired. May be made ahead to this point. When ready to eat, add the
pecans and toss over high heat 2 3 minutes. Serves 6.

Variations:

Grated Turnips with Carrots proceed as above, using One half pound of turnips
and One half pound of carrots.

Grated Turnips with Carrots and Herbs add 3 tablespoons fresh herbs,
preferably mint or basil, when reheating.

Recipe is from _New Southern Cooking_ by Nathalie Dupree.

Posted to EATL Digest 25 Sep 96

From: Felicia Pickering MNHAN063@SIVM.SI.EDU

Date: Thu, 26 Sep 1996 00:30:49 EDT