Young Turnips Two Ways

Ingredients

• 1.5 pounds Young turnips, washed and peeled (About 6-8 small young turnips)
• 1 teaspoon Salt (For boiling water)
• 3 tablespoons Butter, melted (For Method 1)
• 1 pint Milk (For Method 2 (2 cups))
• 2 tablespoons Butter (For Method 2 sauce)
• 2 tablespoons All-purpose flour (For Method 2 sauce)
• 0.25 teaspoon Black pepper, freshly ground (For Method 2)
• 0.5 teaspoon Salt (For Method 2 sauce)

Instructions

1. 1Wash the young turnips thoroughly under cold running water. Peel them with a vegetable peeler or paring knife, removing all the skin. Place the peeled turnips in a bowl of cold water to prevent discoloration.
2. 2Bring a large pot of water to a rolling boil. Add the salt. Drain the turnips from the cold water and add them to the boiling water. Boil until tender when pierced with a fork, about 20-25 minutes for young turnips.
3. 3Drain the cooked turnips thoroughly in a colander. Transfer to a serving dish. Melt the butter in a small saucepan or microwave until completely liquid. Pour the melted butter over the turnips and serve immediately.
4. 4For the creamy version, drain the cooked turnips and set aside. In a small bowl, mix the butter with the flour until it forms a smooth paste (beurre manié). This will be used to thicken the milk.
5. 5Pour the milk into a large saucepan and heat over medium heat. Add the butter-flour mixture and whisk constantly until the sauce thickens, about 3-4 minutes. Season with salt and pepper. Add the drained turnips to the sauce and stew gently, stirring occasionally, for 5 minutes to allow the flavors to meld.
6. 6Transfer the turnips and creamy sauce to a serving dish. Serve hot immediately.