Turnip Cream Sauce

Preparation info
    • Difficulty


Appears in
Classic Bull

By Stephen Bull

Published 2001

  • About

I quite like turnips but rate them more for what they can contribute to other things (like ham stock or to a venison stew) than as objects to enjoy on their own. This is a surprisingly delicious sauce to go with cold chicken or with vegetable terrines – perhaps the one with Jerusalem artichokes.


  • 2 medium turnips, peeled and chopped
  • 4 tbsp mayonnaise
  • 4 tbsp


Cook the turnips in water until tender, about 5 minutes. Cool and place in the liquidizer jar with the mayonnaise (home-made is best, of course, but a decent brand will do), the cream and stock. Blitz for a couple of minutes at high speed, add a little salt, blitz again, and check seasoning. Add more salt if necessary, and a few drops more stock if the sauce is too thick. Serve at room temperat