May Turnips with Herb Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 750 g May turnips
- 1 bunch parsley
- 1 bunch chervil
- 1 bunch chives
- 30 g pumpkin seeds
- 2 tablespoons oil
- 100 ml milk
- 100 ml broth
- 1 tablespoon butter
- 1 tablespoon flour
- some nutmeg, ground
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel the turnips and cut into pieces or slices.
- Cook in salted water for 10-15 minutes, drain and drain.
- Wash herbs, shake dry and chop, chop pumpkin seeds.
- Making a bechamel sauce:
- Melt butter, stir in flour and deglaze with milk and broth, add salt + pepper and the chopped herbs and pumpkin seeds.
- Either serve the May turnips with the sauce or add the May turnips to the sauce.
- I also made baked potatoes.
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