3 cups (about 390 g) turnip, peeled and cut into 1/2-inch (1.3 cm) cubes
1 Boiling salted water, enough to cover
1 cup (240 ml) White Sauce I (see note)
Instructions
1. Wash and peel the turnips, then cut them into 1/2-inch (1.3 cm) cubes to yield 3 cups (about 390 g).
2. Bring a medium saucepan of salted water to a full boil over high heat. Add the turnip cubes and cook for 20-25 minutes, until a cube yields easily when pierced with a fork and offers no resistance at the center.
3. Drain the turnips thoroughly in a colander, shaking off excess water.
4. Return the drained turnips to the saucepan. Add 1 cup (240 ml) White Sauce I and stir gently over low heat for 1-2 minutes, until the sauce coats the turnips and is heated through, with small bubbles just beginning to form at the edges.
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