Turnips with Butter

Navets au Beurre


Take some young freshly gathered turnips, peel and wash them, cut them out into olive shapes, put them into cold water, add a little salt and bring them to the boil, rinse and dry them in a clean cloth, and put them into a clean saucepan with two ounces of butter for each pound of turnips, weighed before being cooked, add a few drops of strained lemon juice and a pinch of salt, put a piece of buttered paper over the turnips and let them cook very gently for about twenty minutes, sprinkle with a little chopped parsley, dish up and serve hot.