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By Craig Claiborne
Peel the turnips and cut them into half-inch slices. Cut the slices into half-inch strips.
Place strips in a saucepan with one inch of boiling water containing the salt. Bring to the boiling point, uncovered, and boil for five minutes. Cover and cook for about fifteen minutes, until tender.
Drain the turnips and toss them lightly with poulette sauce. Garnish with parsley.
© 1966 Craig Claiborne estate. All rights reserved.