Turnips with parsley and breadcrumbs (navets à la bordelaise)

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Step 1

Pare 2 lbs of very small turnips.

Step 2

Throw them into boiling salted water and cook for 10 minutes.

Step 3

Drain.

Step 4

Cut them in halves or quarters, put them in a sauté pan with 1-1/2 oz. of olive oil has been heated,

Step 5

Cover the pan and cook gently till the turnips are tender (about 15 minutes), shaking the pan from time to time to make sure it they do not stick.

Step 6

When they are all but done, add 3 tablespoons of breadcrumbs mixed with chopped parsley, and a chopped shallot.

Step 7

By the time the olive oil has been absorbed by the breadcrumbs, the vegetables should be ready.

Step 8

The contrast of the crisp breadcrumbs with the soft turnips is particularly pleasing.

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