White Turnips with Hazelnuts, Thyme and Lemon

White Turnips with Hazelnuts, Thyme and Lemon
Serves 4

6 baby white turnips
2 handfuls of whole hazelnuts
25g butter
1 small clove of garlic, thinly sliced
A handful of fresh thyme, leaves stripped from the stalks and roughly chopped
The juice of 1 lemon
Salt and pepper

1 - Cut off any leaves from the turnips and roughly chop and set aside. You can leave the skins on small white turnips but if you prefer, peel and cut into medium chunks. Bring a pan of water to the boil and add the turnips. Boil for 5 minutes - you want a bit of bite to them - then drain and set aside.
2 - Bash your hazelnuts up into pieces, not too small. Heat up a frying pan and add the hazelnuts. Gently toss them until toasted but be careful as they will burn easily.
3 - Add the butter to the pan and melt. Add the garlic and thyme along with the cooked turnips and gently toss until coated. Squeeze in the lemon juice, grate in some black pepper and taste for seasoning. If you have the leaves left, toss them in and cook for a few seconds until wilted.