450 g/1 lb turnips, quartered 50 g/2 oz/1 1/2cup butter or margarine 15 ml/1 tbsp wholegrain mustard 150 ml/1/2pt/2/ cup double (heavy) cream
Salt and freshly ground black pepper 15 ml/1 tbsp chopped tarragon
Cook the turnips in boiling, salted water until tender. Drain. Melt the butter in the same saucepan, stir in the mustard, cream, a little salt and pepper and the tarragon. Return the turnips to the pan and bring to the boil, stirring. Turn into a warm dish and serve.