Sauteed Sliced Turnips

• 1/2 cup vegetable oil
• 3 pounds turnips, peeled and sliced as thin as potato chips (a mandoline works best for this)
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon cumin
• 2 tablespoons unsalted butter
• 1/4 cup chopped parsley

1. Heat a third of the oil over a high flame in large skillet.
2. Add a third of the turnips and shake pan well.
3. Season with salt, pepper and about a third of the cumin.
4. Continue sauteeing until slices are evenly golden brown, about 7 minutes.
5. Repeat twice with similar portions of oil, turnips and cumin.
6. Drain turnips well as you make each batch and set aside.
7. Melt butter in the skillet over high heat and return all turnips to the pan to brown slightly.
8. Toss and shake them in pan as they cook, about 2 minutes.
9. Transfer turnips to a warm serving bowl and garnish with parsley.

vegetable oil, potato chips, salt, cumin, unsalted butter, parsley

Taken from cooking.nytimes.com/recipes/1032 (may not work)