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Turnips with Cream Sauce

Pare six nice, crisp turnips and cut them into dice. Put them into a saucepan of boiling water and boil thirty minutes. Drain, turn into a heated dish. Pour over a half pint of Cream Sauce and serve.

Turnips cooked this way make a delightful, delicate vegetable to serve with roast poultry. One would scarcely recognize the coarse, mashed turnips so often seen.