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Baby Turnips In Cream Of Chicken Sauce

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Baby Turnips In Cream Of Chicken Sauce is a mind blowing appetizer. The Lemon juice gives Baby Turnips In Cream Of Chicken Sauce a tangy and refreshing taste.
  Sliced turnips 2 Pound (Baby Turnips)
  Salt To Taste
  Pepper To Taste
  Sugar 2 Tablespoon
  Butter 2 Tablespoon
  All purpose flour 3 Tablespoon (Plain)
  Grated nutmeg 1⁄2 Teaspoon
  Chicken bouillon cube 1 (Stock Cube)
  Egg yolks 2
  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.

Recipe Summary

Everyday, Healthy

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