If you don't boil it into oblivion, the humble, dependable turnip may surprise you with its sweet warmth. This recipe is from Clementine Paddleford's classic How America Eats (Scribner, 1960).
- 3 medium turnips, peeled, trimmed, and diced
- 4 tbsp. butter
- 3 tbsp. flour
- ⅓ cups heavy cream
- 2 tbsp. yellow onion, peeled and minced
- Sea salt and freshly ground white pepper
- 4 eggs, separated