Turnips with mustard is a classic combination in French country cooking. One Christmas I was inspired by the field of turnips opposite the house to serve this dish with goose. We find it provides the right balance of sharp and sweet flavours that goes so well with rich poultry and game.
Peel the turnips and shape each neatly so that they are all the same size. Cook in salted boiling water for 7–10 minutes or until tender. Drain and keep hot.
Stir the mustard into the soured cream with the lemon juice over moderate heat. Add the turnips and when coated with the sauce turn the vegetables and sauce into a serving dish.
© 1987 Geraldene Holt. All rights reserved.