Braised Turnips with Chives and Parsley
(From The Vegan Gourmet)
This winter vegetetable has an undeservedly bad reputation. Choose small turnips, as they are less stringy than larger ones, or substitute rutabagas or kohlrabi.

1 lb turnips
1 1/2 tablespoon olive oil
1/4 teaspoon salt
several grinds black pepper
1/3 cup vegetable stock or dry white wine
3 tablespoons minced fresh chives
3 tablespoons minced fresh parsley

Peel the turnips and chop them into roughly 1/2 inch cubes. Heat the oil in a skillet over medium heat and add the turnips. Saute about 10 minutes, stirring frequently, until they are browning nicely. Stir in the salt and pepper, then add the stock and immediately cover the pan tightly. Reduce heat to medium low and cook 10 minutes.