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Turnips with chervil
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Mark Hix
Published 2005
Prepared and cooked in the right way, turnips, swede and parsnips are the best of the root vegetables. I find it odd that they are dismissed as cattle fodder by some, especially in France.
Ingredients
800 g 1¾ lb 2 tsp
Method
- If the turnips are very small leave them whole, otherwise quarter them. Put them into a pan and just cover with boiling water. Add the sugar and half of the butter, and season generously with salt and pepper. Bring back to the boil and cook over a medium heat for 7–8 minutes or until the turnips are tender.
- Drain the turnips in a colander, then toss with the re
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