|Diced baby turnips||1⁄2 Pound|
|Diced potatoes||1⁄2 Pound|
|Chicken bouillon cubes||2|
|Chives||1 Bunch (100 gm)|
|Milk||3⁄4 Cup (12 tbs)|
|Sour cream||3 Tablespoon (Creme Fraiche)|
Put the turnips and potatoes in a large casserole with the butter and 1/4 cup (5 tablespoons) of water.
Cover and micro wave on HIGH for 5 minutes.
Crumble the chicken bouillon (stock) cubes over the vegetables.
Sprinkle the sugar over and stir well.
Add 31/4 cups (750 ml/ 1 1/4 pints) of hot water.
Cover and microwave on HIGH for 10 minutes.
Rinse the chives, pat dry on kitchen paper, and snip finely with kitchen scissors.
Pour the milk into a bowl and heat on HIGH for 2 minutes.
Add the milk to the vegetables.
Stir in the chives and sour cream (creme fraiche).
Stir well, add salt and pepper to taste.