TURNIPS BORDELAISE

Peel 2 lbs. of young white turnips and cut them into pieces each
about the size of a walnut. Melt 3 tbsps. of butter in a heavy pan,
and add the turnips, salt and pepper, and a very small amount of
water. Cover the pan and cook the turnips very slowly; from time
to time remove the lid and shake the pan to turn the turnips and
cook them evenly on all sides. When they are done and tender, the
liquid should be almost entirely absorbed. Mix togbether 2 cloves of
garlic and l shallot, all very finely minced, l/2 cup of coarse dry
bread crumbs, and l tbsps. of minced parsley. Add l tbsps. of butter
to the pan, sprinkle the bread crumb mixture over the turnips and
brown briefly over mod-high heat, shaking the pan often.
Serves 6.