Author Notes
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
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Ingredients
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4
baby turnips
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1 tablespoon
unsalted butter
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2 tablespoons
Panko bread crumbs
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2 teaspoons
minced mint leaves
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1/2 teaspoon
grated lemon zest
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salt & pepper to taste
Directions
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In a large saucepan of boiling water cook turnips 10 minutes and drain. When turnips are cool enough to handle, cut each into wedges.
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In a large skillet cook turnips in butter over moderate heat, stirring occasionally, until almost tender and golden on the edges, about 10 minutes.
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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!
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