This is a very novel way of serving turnips, but only young turnips should be used.
A bunch of young, round turnips, a Bechamel Sauce (see p. 196), Gruyére cheese, salt and pepper.
After having scraped the turnips, put them in boiling salted water, and cook them till half-done only. They must on no account be soft. Remove from the water and drain. Now with a small sharp knife, carefully scoop out the inside, chop it up and put it in a basin, mixing with a few spoonfuls of good Bechamel Sauce, to which a little grated Gruyére cheese has been added. Stuff the turnips with this, put them in a buttered fireproof dish, cover them with a little Bechamel Sauce, sprinkle with Gruyére and bake in a moderate oven for about 30 minutes. Serve in the dish in which they were cooked.