Turnips with Chervil Sauce
Peel the turnip and cut into wedges. Cook in boiling salted water for about 5 minutes until crisp-tender.
For the dressing, mix the vinegar with the lemon juice, mustard, sugar and oil. Rinse the chervil, pat dry and chop. Add to the dressing and season with salt and pepper.
Drain the turnips and divide among serving plates. Drizzle with the dressing and serve garnished with chervil.