Turnips with Mushrooms

This is another recipe I found in James Beard’s American Cookery, this one combining a vegetable I have trouble figuring out what to do with (turnips) with something I LOVE (mushrooms). Best of all, it’s super easy.

Ingredients:

• equal parts turnips (peeled and sliced) and mushrooms (I used dried, so I just eyeballed it)
• butter
• salt and pepper

Directions:

• If using dried mushrooms, place along with the turnips in a pot; add water until just covered; bring to a boil and cook for 15 minutes. Drain.
• If using fresh mushrooms, saute’ them separately and add to the cooked, drained turnips.
• Return to pan and add salt and pepper to taste and butter.

The Verdict: Mushrooms, butter: heaven. The turnips tasted mostly like mushrooms, which for a fungi lover like me is a good thing.

This post linked to Real Food Wednesday and Simple Lives Thursday