Juicy Turnips

My neighbors cook many delicious things from Deborah Madison's Vegetarian Cooking for Everyone. I also own this book, but I suffered several disappointments from it a few years back, and so it's been gathering dust ever since, even though I loved the meal I ate at Greens in San Francisco. 

My neighbors, however, have scored success after success from the orange tome, so I dusted it off and looked for a turnip recipe. I bought 4 large beautiful turnips at the farmer's market and hadn't the faintest idea what to do with it, even though my great-grandmother hailed from the Ukraine. Madison's suggestion of butter and fresh herbs worked well, but I think the addition of bread crumbs turned out to be completely unnecessary. So I slimmed down the recipe, and let me tell you, these turnips tasted sweet and delicious and burst with savory juices. I would make this again any time.

4 medium to large turnips, peeled
2 Tablespoons or more unsalted butter
2-3 heaping Tablespoons fresh chopped dill or other herb such as rosemary or tarragon
2 Tablespoons snipped fresh chives
salt and pepper

1. Cube turnips about dice-size.
2. Meanwhile, bring a large pot of salted water to boil.
3. Add turnips and cook until tender.
4. Drain turnips.
5. Heat up butter in a fry pan until foamy.
6. Add turnips and cook on medium-high heat until slightly golden (about 8 minutes).
7. Add herbs and chives. Add salt and pepper to taste. Toss about and turn off heat. 
8. Tell everyone, "Here come the Turnips! OH BOY." Smack your lips.

Serves 4 to 8 people.