I spotted baby turnips at the farmers market and fell in love. This recipe would make Jamie Oliver and Michelle Obama proud — I reconstruct greasy school lunch “vegetable” into a healthier, tasty version with a golden-crust crunch and fun shape that kids will enjoy. —newRDcook
Panko bread crumbs
minced mint leaves
grated lemon zest
salt & pepper to taste
In This Recipe
In a large saucepan of boiling water cook turnips 10 minutes and drain. When turnips are cool enough to handle, cut each into wedges.
In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes.
Stir in Panko bread crumbs, mint, zest, salt and pepper to taste. Cook, stirring occasionally, until turnips are tender, about 5 minutes. Plate and enjoy!