after J.-B. Reboul - The provençale chef
from the
Le
Pardailhan Village
website, many
thanks Valérie
A village in the heart of the Parc Naturel du Haut Languedoc, home of
the Le Pardailhan black turnip
Cut the
turnips in small pieces the size of a garlic
bulb. Blanche them for 5 min in salted
water. Drain and transfer to a saucepan with the
butter, salt, pepper, nutmeg and a glass of water. Leave
to cook, covered, over a low heat. When they
are tender, thicken with a few spoonfuls of bechamel
sauce. Add some fresh cream to lighten the sauce.
Leave to simmer in the sauce for a few minutes before
serving.
Le Pardailhan
black turnips
For 4
people:
1 kg Le Pardailhan black turnips (for where to find
genuine Le Pardailhan black turnips check the
village
website)
butter, salt, pepper, nutmeg, bechamel sauce and fresh
cream.