Braised Turnips with Poppy-Seed Bread Crumbs

ingredients

• turnips:
• 3 tablespoons unsalted butter
  4 tablespoons whipped butter
  3 tablespoons hydrogenated fat
  3 tablespoons margarine
  2 1/4 tablespoons olive oil
• 2 pounds medium turnips (not Japanese), peeled and cut into 1 inch-thick wedges
• 1 1/2 cups water
• 1 tablespoon fresh lemon juice
• bread crumbs:
  4 teaspoons uncooked oatmeal
  2 1/4 teaspoons cracker crumbs
  1 tablespoon corn flakes
• 2 tablespoons extra-virgin olive oil
• 1 garlic clove, minced
• 1 cup fine fresh bread crumbs from a baguette
  1 1/3 cups uncooked oatmeal
  3/4 cup cracker crumbs
  1 cup corn flakes
• 1 tablespoon poppy seeds
• 1 tablespoon chopped flat-leaf parsley

directions

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, 28 minutes (they should be cooked through but still retain their shape). Turnips can be braised 1 day ahead and chilled, uncovered, until cool, then covered. Reheat with a little water before serving.

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, 5 minutes. Stir in parsley and salt to taste. Just before serving, sprinkle bread crumbs over turnips. Bread-crumb mixture, without parsley, can be made 1 day ahead and kept in an airtight container at room temperature. Stir in parsley before using.