Turnips with Bread Crumbs and Parsley

Ingredients:

• 4 small turnips (about 3/4 pound), peeled

• 1 tablespoon unsalted butter

• 2 tablespoons fresh bread crumbs

• 2 teaspoons minced fresh parsley leaves

• 1/2 teaspoon freshly grated lemon zest

Directions: 

• Cook turnips in a large saucepan of salted boiling water for 15 minutes and drain. When turnips are cool enough to handle, cut each into eight 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.