Turnips
Lemon-Buttered Turnips
Posted by Carole Koch
Peel and cut 2 or 3 medium turnips into cubes or sticks. Cook in a bit of boiling water for 10 to 12 minutes, until crisp-tender. Drain. Top with 2 tablespoons butter, 1 sliced green onion (or 2 tablespoons snipped parsley), and then add 2 teaspoons fresh lemon juice. Stir.
Serves 2 to 4.
Adapted from “Better Homes and Gardens New Cook Book,” Meredith Corporation, Des Moines, Iowa, 1989.