vegetables

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Turnip (French)

Cut nto cubes. Sauté them in butte for a few minutes but don't let them discolour. Sprinkle thickly with flour. Add milk or milk and water till it just shows between the cubes. Season well and add pinch of sugar. Simmer gently till cooked. Beat up yoke of an egg. Pour the liquid of the cooked turnip over this. Add ½ oz fresh butter. Re-heat but take care not to boil.

Parsnips may be cooked exactly like turnips, but add a little onion, which is to be strained out before serving sauce.