Navoni All'agliata (Turnips With Garlic Sauce)

Ingredients
Turnips
Olive Oil
Salt
Garlic
Vinegar
Parsley

Method
Blanch the peeled turnips in boiling salted water for 5 minutes. Cut them in quarters, and put them to stew gently in a small heavy pan with plenty of olive oil, and seaon with salt. Prepare the agliata by pounding two or three cloves of garlic in a mortar, and adding a very little vinegar. When the turnips are cooked, add this mixture to the turnips; stir well so that the garlic sauce is well amalgamated with the oil, add a little parsley, and serve.