Summary

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

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Instructions

1. Peel the turnips and cut into pieces or slices.
2. Cook in salted water for 10-15 minutes, drain and drain.
3. Wash herbs, shake dry and chop, chop pumpkin seeds.
4. Making a bechamel sauce:
5. Melt butter, stir in flour and deglaze with milk and broth, add salt + pepper and the chopped herbs and pumpkin seeds.
6. Either serve the May turnips with the sauce or add the May turnips to the sauce.
7. I also made baked potatoes.