Tornep with Chestenne

2 lb Turnip, small white; peeled

-& cut in bite-sized pieces 1/3 c White wine; mixed with

2/3 c ;Water

12 Chestnuts; peeled

1/2 tb Dried sage; chopped

1 ts Honey

Young, small turnips should be cooked in water without wine for the first boiling. Then throw away the water and cook slowly in water and wine, with chestnuts therein, or, if one has no chestnuts, sage. Parboil the turnips in water for 5 minutes; Drain. Add 1 cup water and 1 cup wine. Add chestnuts and sage. Salt to taste. Bring to a boil, lower heat and simmer about 30 min. -- Pleyn Delit Hieatt and Butler per Emily Epstein epsteine@spot.colorado.edu