Baby Turnips In Cream Of Chicken Sauce
|Sliced turnips||2 Pound (Baby Turnips)|
|All purpose flour||3 Tablespoon (Plain)|
|Grated nutmeg||1⁄2 Teaspoon|
|Chicken bouillon cube||1 (Stock Cube)|
|Fresh lemon juice||2 Tablespoon|
Arrange the turnip slices in layers in a deep dish, seasoning each layer lightly with salt and pepper and a little sugar.
Add 1/2 cup (5 tablespoons) of water.
Cover and microwave on HIGH for 13 minutes.
Put the butter in a large bowl and melt in the microwave oven on HIGH for 30 seconds.
Add the flour and grated nutmeg and stir well.
Crumble the bouillon (stock) cube into the mixture.
Carefully remove about 1 1/4 cups (300ml/1/2 pint) of the cooking liquid from the turnips, leaving the dish covered.
Stir the cooking liquid into the flour and butter mixture, and cook for 2 minutes on HIGH.
Stir the sauce well, then cook for a further 2 minutes.
Whisk the egg yolks with the lemon juice.
Gradually pour the sauce over, whisking vigorously the whole time.
Pour over the turnips.
Cover and microwave on HIGH for 3 minutes.