This recipe is from Richard Olney’s “Ten Vineyard Lunches.” He doesn’t really give detailed recipes. I would suggest two to four tablespoons butter for this.
2 lbs. small crisp turnips
About 11/2 cups semi-fresh breadcrumbs
About 1/4 cup heavy cream
I know very little about food and wine pairing but am an eager student. I appreciate meals moistened with wine chosen by a friend in the know. But I also agree with Richard Olney’s philosophy that “it is a mistake to freeze such a variable and seductive landscape with rigid rules.”