Sauted grated turnips with carrots

Yield serves 6


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

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


  • 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