Le Pardailhan black turnips

For 4 people:
1 kg Le Pardailhan black turnips (for where to find genuine Le Pardailhan black turnips check the village website)
butter, salt, pepper, nutmeg, bechamel sauce and fresh cream.

Cut the turnips in small pieces the size of a garlic bulb. Blanche them for 5 min in salted water. Drain and transfer to a saucepan with the butter, salt, pepper, nutmeg and a glass of water. Leave to cook, covered, over a low heat.

When they are tender, thicken with a few spoonfuls of bechamel sauce. Add some fresh cream to lighten the sauce. Leave to simmer in the sauce for a few minutes before serving.