2 pints Brussels sprouts, washed and ends trimmed
4 small or 2 large turnips, washed, peeled and cut into pieces slightly larger than Brussels sprouts
Anchovy Butter, recipe follows
Lemon zest, for serving, optional
2 ounces anchovies
1 1/2 sticks unsalted butter, cut into 3 chunks
Juice of 1/4 lemon
1/4 cup heavy cream or half-and-half
For the Brussels sprouts, if there are any really big ones, cut them in half so they cook faster.
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