Braised Turnips

When I want to add a twist to a winter meal of lentils and potatoes, I braise some turnips to serve along side.

Turnips add the taste of a winter stew, yet cook quickly enough to be an easy addition.

First peel the turnips and dice in one-inch pieces. (Save the greens, if any, for another use.)

Melt some butter in a skillet. Toss the turnips in the skillet until coated with butter. Add water to the depth of about 1/4 inch. Cover the pan and cook about 10 minutes until the turnips are cooked and the water is evaporated. Listen to the sizzle - it will tell you when the water is almost gone and the butter is about to burn.

Serve warm as a simple vegetable side dish that will enhance any hearty meal.