Trim off the ends of the baby turnips and peel with the potato peeler, dropping them immediately into a large bowl of cold water to which the lemon juice has been added, to prevent discoloration. Drain and dry, cut each root from top to bottom into quarters and then into eighths.

Heat 1 oz (30 g) butter and 1 tbsp oil in a wide, non-stick frying pan and as soon as the butter has stopped foaming, saute half the root vegetables over a fairly high heat for 3-4 minutes until pale golden brown all over, stirring with a wooden spatula.

Use a slotted spoon to transfer this first batch to a bowl. Add a little more butter and oil to the frying pan, and when very hot, saute the second batch in the same way.

Add the first batch to the pan with the clove of garlic (crushed but still in one piece) and a little salt and freshly ground pepper. Reduce the heat to very low, cover and sweat gently for 8-10 minutes, or until tender but still with a little bite left; stir every 2 - 3 minutes.

Remove from the heat, add a little more salt and pepper if needed; sprinkle with the parsley and serve at once.