What am I going to do with them?
Saute them of course!
This is a delicious recipe. It is very easy and a wonderful side dish at dinner.
But who wants to wait until dinner to eat these yummy turnips. Not me, I had this for lunch with some homemade bread. Yum.
The turnips come out so sweet and tender. Try this with other root vegetables like, carrot, rutabaga, and radish.
Makes 2-3 servings
4 small turnips, julienne
1/4 cup bell pepper, chopped
½ cup onion, chopped
1 clove garlic, minced
2 teaspoons fresh parsley, or 1/2 teaspoon dried
2 Tablespoons margarine, or oil
In large nonstick skillet add turnips, onions, peppers, and margarine.
Slowly saute over medium/medium low heat about 10 minutes, stirring occasionally. The vegetables should not be browning at this time, only becoming tender. Cooking them slowly like this brings out the sweetness in the turnip and onion.
Add garlic. Saute about another 10 minutes over medium heat, stirring occasionally. Vegetables should now brown slightly.
Sprinkle with parsley. Saute 1 more minute.
The minced garlic is so small that it cooks very quickly. If you add the garlic at the beginning, it may burn.
I usually cook my smaller turnips and save the larger ones for fresh eating.
Turnips can also be shredded and added to a lettuce salad or mixed with cabbage in coleslaw.
Any way you want to serve them. I love turnips!