I rec'd this on one of my farm newsletters today;
(Adapted from Gourmet mag. and Akin Farm's Wendy Akins)
Simmer a pound of trimmed small turnips in salted water to cover until perfectly tender.
Meanwhile, toss the remains of a baguette or other crusty bread into the food processor and make fresh bread crumbs.*
For 2 cups of crumbs, melt 3 tablespoons of butter in a skillet large enough to hold the turnips.
Add either one fresh garlic clove, minced fine, or two or more cloves caramelized roasted garlic.
Mush around in the butter to mix well and then stir in the crumbs. Saute briefly, then put in the turnips and heat through.
A bit of snipped parsley on top is a nice touch. Or cilantro or chives or onion tops; something green
* I never use store bought bread crumbs. I save the bits and heels of good bread in the freezer for all kinds of use.
Eat Your Food - Naturally!