January 5, 2009
Turnips and Jerusalem Artichokes with Bread Crumbs
Sara Jones, Tucson CSA
Nutty bread crumbs are excellent atop these sweet, earthy root
vegetables. The artichokes will probably cook faster than the
turnips, so add them about halfway through cooking.
2 or 3 turnips, cut into bite size pieces
1 large or several small Jerusalem artichokes, cut into bite size
pieces
1 large handful garlicky bread crumbs
Finely chopped parsley, to garnish
Steam veggies until tender, but not mushy. Put on a plate and
garnish with bread crumbs and parsley. Serve hot.