Braised Turnips with Poppy-Seed Bread Crumbs

Ingredients
For turnips
3 tablespoons unsalted butter
2 pounds medium turnips, peeled and cut into 1-inch-thick wedges
1 ¹⁄₂ cups water
1 tablespoon fresh lemon juice

For bread crumbs
2 tablespoons olive oil
1 clove garlic, minced
1 cup fresh bread crumbs
1 tablespoon poppy seeds
1 tablespoon parsley, chopped

Instructions
1. Braise turnips: Melt butter in a 12-inch heavy skillet over medium heat, then add turnips, water, lemon juice, and ¹⁄₂ teaspoon salt and bring to a boil. Reduce heat to low and simmer, covered, 30 minutes. Increase heat to medium and stir turnips, then briskly simmer, uncovered, until all of liquid has evaporated and turnips are glazed and just tender, 20 to 35 minutes (they should be cooked through but still retain their shape).

2. Make bread crumbs while turnips cook: Heat oil in a large heavy skillet over medium heat until it shimmers, then cook garlic, stirring, until pale golden, about 1 minute. Add bread crumbs and poppy seeds and cook, stirring frequently, until golden, 4 to 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips.  

Comments
I found this recipe on epicurious.com while searching for recipes that would use up the turnips I’ve been getting.  Sadly, I don’t have a scale at home and I didn’t end up with anywhere close to 2 pounds of turnips!  But I made this anyway and it was great.  The leftover bread crumbs went on Art’s salad and he was pleased with the result there as well.  These were very flavorful and I think it would be easy enough to modify this recipe for potatoes if turnips aren’t available.

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