4 lg. white turnips
3 tbsp. butter
1/2 tsp. salt
Dash of pepper

Pare turnips. Using melon ball scoop, cut balls from turnips. In 1-inch salted water in covered 9-inch skillet, boil turnips about 3 minutes or until almost tender. Drain well in strainer.

In same skillet, melt butter. Saute turnip balls until golden, turning on all sides to brown. Sprinkle with salt and pepper. Makes 4 servings.