Separate the greens from the turnips and chop finely.
Finely dice the onion and sauté in butter. Extinguish with vegetable soup and steam the turnips, quartered lengthwise, covered for ten minutes until soft. Stir in mustard and pepper, reduce, add whipped cream and chopped chervil and thicken the sauce with a little flour butter.
Season with pepper and salt and serve with chopped greens.
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