This week, I have been featuring recipes using vegetables from the first CSA pick-up of the year. I served the following with grilled teriyaki chicken and braised greens (including turnip greens and a wild edible called lamb's quarters...)
Turnips with Bread Crumbs and Parsley
4 small turnips, peeled
1 tablespoon unsalted butter
2 tablespoons fresh bread crumbs
2 teaspoons minced fresh parsley leaves
½ teaspoon freshly grated lemon zest
In a large saucepan of salted boiling water cook 15 minutes and drain. When turnips are cool enough to handle, cut each into 8 wedges. In a large skillet cook turnips in butter over moderate heat, stirring occasionally until almost tender and golden on the edges, about 10 minutes. Stir in bread crumbs, parsley, zest, and salt and pepper to taste and cook, stirring occasionally, until turnips are tender, about 5 minutes.