Turnips and sausages
- 3 tbsp extra virgin olive oil
- 500g turnips, peeled and diced
- 300g good pork sausages, cut into 3-4cm pieces
- 150ml dry white wine
- Handful flat-leaf parsley, roughly chopped
- Salt and pepper, to taste
The easiest way to prepare turnips is to boil or steam them. If they're large, peel them and cut into wedges or one-centimetre thick half-moons. If they're small, the size of a golfball or less, then halve them or just keep them whole. Don't overcook.
Method
Heat olive oil in a casserole and lightly fry turnips and sausages for 2 minutes, moving around constantly, until golden. Add wine and stir until totally evaporated. At this point turnips should be cooked but, if not, add a little water and evaporate. Add parsley, season lightly with salt and pepper, and stir well.
Serves 4
