|some||greens from turnips, if available|
|50 ml||chicken broth|
|4 tbsp||heavy cream|
Peel turnips, cut into halves and then slice. If available, wash and chop turnip greens. Chop scallions and parsley.
In a big pot, heat butter and add turnips. Braise from all sides. Deglaze with some of the chicken stock, add turnip greens. Simmer for about 10 minutes, add more chicken stock if necessary.
Season with salt, pepper, ground chillies. Add cream and mix well. Now add scallions and parsley, stir well, and serve.