Tornep with Chestenne

• 2 pounds turnip white, peeled, cut into bite-sized pieces
• 13 cup white wine mixed with 2/3 cup water
• 12 each chestnuts peeled
• 1/2 tablespoon sage dried, chopped
• 1 teaspoon honey

1. Young, small turnips should be cooked in water without wine for the first boiling.
2. Then throw away the water and cook slowly in water and wine, with chestnuts therein, or, if one has no chestnuts, sage.
3. Parboil the turnips in water for 5 minutes, drain.
4. Add 1 cup water and 1 cup wine.
5. Add chestnuts and sage.
6. Salt to taste.
7. Bring to a boil, lower heat and simmer about 30 min.

white, white wine, chestnuts, sage, honey

Taken from recipeland.com/recipe/v/tornep-chestenne-34617 (may not work)