Herbed Turnips and Potatoes

November 14, 2006

Herbed Turnips and Potatoes

From Philippe, TCSA

Equal amounts of potatoes (cubed) and turnips roots (sliced in quarters)
Butter or oil
Rosemary or chopped fresh dill (or both)
Salt and Pepper

Heat butter or oil in a skillet to medium heat.  Add turnips and potatoes, season wih rosemary, salt and pepper.  Cover and saute for 15 minutes, stirring occasionally.  Incorporate the dill a few minutes before serving.

Serve with a green salad (goes well with a 50/50 mix of spring mix and baby braisin greens + Italian or French dressing).

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