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The Silver Spoon, Phaidon Press
Serves 6



• 12 medium turnips, trimmed
• 2 tablespoons olive oil
• 1 small skinless, boneless chicken breast, chopped
• 3 tablespoons butter, plus extra for greasing
• 5 speck (Austrian smoked ham) slices
• 5 fresh sage leaves
• 3 egg yolks
• 2 tablespoons heavy cream
• salt and white pepper


Cook the turnips in salted, boiling water until tender, then drain.

Meanwhile, heat the oil in a small skillet, add the chicken and cook over medium heat, stirring frequently, until golden brown all over, then season with salt and remove from the heat.

Preheat the oven to 350°F. Grease an oven-proof dish with butter.

Chop the speck together with the sage. Scoop out the centers of the turnips to make 'bowls' and reserve the flesh.

Fill each bowl with chicken and speck and dot the tops with the butter.

Place in the prepared dish and bake for about 40 minutes.

Put the scooped-out turnip flesh in a double boiler or in a heatproof bowl set over a pan of barely simmering water.

Add the egg yolks and cream, season with salt and pepper and cook, stirring constantly, until the sauce has thickened.

Serve the stuffed turnips with the sauce.


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