Navets à la Crème

Creamed Turnips

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Trim turnips into olive shapes, cooked in seasoned water like Carottes Glacées. When done, add 4 tablespoons crème fraîch