Turkey With Baby Turnips
|Baby turnips||1 3⁄4 Pound|
|Superfine caster sugar||2 Tablespoon|
|White wine||3 Tablespoon|
|Turkey scaloppine||1 1⁄2 Pound, cut into thin strips (escalopes)|
|Grated nutmeg||1⁄2 Teaspoon|
|Dried thyme||1⁄2 Teaspoon|
|Mild mustard||2 Teaspoon|
|Sour cream||3 Tablespoon (creme fraiche)|
|Cornstarch||1 Teaspoon (corn flour)|
|White port||3 Tablespoon|
Peel the baby turnips and rinse under plenty of cold running water.
Pat dry on kitchen paper.
Grate in a food processor.
Put in a large dish, add salt and pepper and the sugar and mix well.
Add the white wine.
Cover and microwave on HIGH for 7 minutes.
Season the turkey strips with salt and pepper, add the grated nutmeg and dried thyme and mix well.
When the turnips are cooked, put the butter into a dish just large enough to contain the meat.
Melt the butter in the oven for 1 minute on HIGH.
Roll the strips of meat in the butter, then arrange side by side close together in the dish.
Cover and microwave on HIGH for 4 minutes.
Mix the mustard with the sour cream (creme fraiche) in a bowl.
Remove the turnips with a slotted spoon and put in a serving dish.
Add the cooking liquid from the turnips to the mustard and sour cream (creme fraiche) mixture.
Heat for 1 minute on HIGH.
Mix the cornstarch (cornflour) with the port.
Using a slotted spoon, put the meat strips on top of the turnips and add the cooking liquid to the sauce with the cornstarch (cornflour) and port.
Reheat for 1 minute on HIGH.
Mix, taste and adjust the seasoning.
Pour over the turkey and turnips