|Peeled diced white turnips||2 Cup (32 tbs)|
|Beef broth||1 Quart|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Egg yolks||2 , beaten|
1. Cook the turnips in the beef broth until tender. Drain, reserving the liquid.
2. Rub the turnips through a sieve or food mill, or puree in an electric blender.
3. Add the reserved broth to the pureed turnips and bring to a boil. Remove from the heat, add the cream, and season to taste with salt and pepper. Reheat but do not boil. Remove from the heat and stir in the egg yolks and butter.