Yield: 10 servings
- 6 pounds turnips, peeled and cubed
- 2 tablespoons sugar
- 1 teaspoon salt
- 1/4 cup plus 2 tablespoons whipping cream
- 2 eggs, beaten
- Chopped fresh parsley
- Combine turnips, sugar, salt, and enough water to cover turnips; bring to a boil. Reduce heat; cover and simmer 30 minutes or until tender. Drain.
- Combine cream and eggs, mixing well. Pour sauce over turnips, mixing gently. Garnish with parsley before serving.
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