2 ¼ pounds young turnips, peeled
2 ¼ cups chicken or vegetable stock
3 tbsp. finely chopped fresh chives
3 tbsp. finely chopped fresh tarragon
3 tbsp. finely chopped fresh chervil
2 tbsp. olive oil
1 tbsp. lemon juice
In boiling salted water, blanch the turnips for 2 minutes. Drain and then cook further in the
stock for 10-15 minutes. Drain and cool. Place the turnips in a serving dish, and sprinkle
over the chives, tarragon, and chervil. Mix the olive oil and lemon juice together and pour
over the turnips. Gently toss the salad and serve warm.
- From: Vitality Foods for Health and Fitness, by Pierre Jean Cousin & Kirsten Hartvig
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