Instructions: If the turnips are small, they do not need blanching. If they are larger than an egg, bring a large pot of water to the boil and blanch them by cooking 1 - 2 minutes, to remove the strong taste. Drain well and dry with paper towels. Heat the butter in a large skillet or frying pan. Add the turnips and toss in the butter for 5 minutes. Taste and add salt and pepper as desired. May be made ahead to this point. When ready to eat, add the pecans and toss over high heat 2 - 3 minutes.

Serves 6.

Variations:
Grated Turnips with Carrots - proceed as above, using 1/2 pound of turnips and 1/2 pound of carrots.

Grated Turnips with Carrots and Herbs - add 3 tablespoons fresh herbs, preferably mint or basil, when reheating.

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