Young Turnip Salad

• 2 ¼ pounds young turnips, peeled
• 2 ¼ cups chicken or vegetable stock
• 3 tbsp. finely chopped fresh chives
• 3 tbsp. finely chopped fresh tarragon
• 3 tbsp. finely chopped fresh chervil
• 2 tbsp. olive oil
• 1 tbsp. lemon juice

In boiling salted water, blanch the turnips for 2 minutes. Drain and then cook further in the stock for 10-15 minutes. Drain and cool. Place the turnips in a serving dish, and sprinkle over the chives, tarragon, and chervil. Mix the olive oil and lemon juice together and pour over the turnips. Gently toss the salad and serve warm.