Sautéed grated turnips with carrots

Yield serves 6

Ingredients

1/2 lb turnips, peeled and grated
1/2 lb carrots, peeled and grated
4 tablespoons butter
salt
fresh ground black pepper
1/2 cup pecan halves, sautéed in 3 tablespoons butter

optional: 3 tablespoons of fresh herbs, preferably mint or basil

Directions

• If the turnips are small, they do not need blanching. If they are larger than an egg, bring a large pot of water to a boil and blanch them by cooking 1-2 minutes, to remove the strong taste. Drain well and dry with paper towels.
• Heat the butter in a large skillet or fry pan.
• Add the turnips and carrots and toss in the butter for 5 minutes.
• Taste and add salt and pepper as desired.
• May be made ahead to this point.
• When ready to eat, add the pecans and toss over high heat 2-3 minutes.

Variation with herbs

• add 3 tablespoons of fresh herbs, preferably mint or basil, when reheating