1 lb (450 g) small white turnips
1 tbsp (1/2 oz) butter
1 tsp (5 ml) mustard powder (dry mustard)
2/3 cup (150 ml) 1/4 pt cup stock
2 tbsp (30 ml) chopped parsley
juice of 1/2 lemon
1 tbsp (1/2 oz) butter
1 tsp (5 ml) mustard powder (dry mustard)
2/3 cup (150 ml) 1/4 pt cup stock
2 tbsp (30 ml) chopped parsley
juice of 1/2 lemon
method
1. Heat the oven to 180°c (350°f) gas mark 4 Scrub the turnips and cut them into thin crosswise slices about 3 mm (1/8 in) thick.
2. Melt the butter in a flameproof casserole or dutch oven on a low heat.
3. Stir in the turnips, cover them and let them sweat for 10 minutes.
4. Sprinkle in the mustard, fold it into the turnips and let everything cook gently for 1 minute.
5. Pour in the stock and bring it to the boil.
6. Add the parsley and lemon juice. Cover the pan and put it into the oven for 45 minutes.
2. Melt the butter in a flameproof casserole or dutch oven on a low heat.
3. Stir in the turnips, cover them and let them sweat for 10 minutes.
4. Sprinkle in the mustard, fold it into the turnips and let everything cook gently for 1 minute.
5. Pour in the stock and bring it to the boil.
6. Add the parsley and lemon juice. Cover the pan and put it into the oven for 45 minutes.
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