1 lb (450 g) small white turnips
1 tbsp butter
1 tsp (5 ml) mustard powder (dry mustard)
1/2-2/3 cup stock
2 tbsp chopped parsley
juice of 1/2 lemon
Heat the oven to 350. Scrub the turnips and cut them into thin crosswise slices about 1/8 in thick.
Melt the butter in a flameproof casserole or dutch oven on a low heat. Stir in the turnips, cover them and let them sweat for 10 minutes. Sprinkle in the mustard, fold it into the turnips and let everything cook gently for 1 minute. Pour in the stock and bring it to the boil.
Add the parsley and lemon juice. Cover the pan and put it into the oven for 45 minutes.