1 bunch turnips, cut into halves or quartersA few pieces of bacon 1 tablespoon butter 1/3 to 2/3 cup finely diced onions 1 1/2 teaspoons flour 1/2 cup beef, chicken or vegetable stock A pinch of sugar Salt and pepper A pinch of dried sage 1 tablespoon minced parsley

Blanch the turnips for 3 to 5 minutes in boiling salted water to cover. Drain. Remove the rind and cut bacon into 1/4-inch dice. Simmer for 10 minutes in a quart of water. Drain.

Sauté the bacon in the butter for several minutes until very lightly browned. Stir in the onions, cover, and cook slowly for 5 minutes without browning the onions. Blend in the flour and cook slowly for 2 minutes.

Off heat, blend in the stock, seasonings to taste, and the sage. Simmer for a moment, then fold in the turnips. Cover and simmer slowly for 20 to 30 minutes or until the turnips are tender. If sauce is too liquid, uncover and boil slowly for several minutes until it has reduced and thickened. Correct seasoning. Sprinkle with parsley and serve.

From Mastering the Art of French Cooking by Julia Child