Turnip Tots

Photo: newRDcook

Ingredients

4 smalls baby turnips (about ¾ pound), peeled

1 tablespoon unsalted butter

2 tablespoons Panko bread crumbs

2 teaspoons minced mint leaves

1/2 teaspoon freshly grated lemon zest

Salt and pepper to taste

Preparation

In a large saucepan of boiling water cook turnips 10 minutes and drain. When turnips are cool enough to handle, cut each into 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 Panko bread crumbs, mint, zest, salt and pepper to taste. Cook, stirring occasionally, until turnips are tender, about 5 minutes. Plate and enjoy!

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About

Jamie Oliver and Michelle Obama would be proud — I reconstruct the greasy school lunch “vegetable” into a healthier, tasty version with a golden-crust crunch and fun shape that kids will enjoy!