Craig Claiborne

Turnips with Poulette Sauce

Preparation info

  • 6

    Servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

Method

  1. Peel the turnips and cut them into half-inch slices. Cut the slices into half-inch strips.

  2. Place strips in a saucepan with one