Clean and wash squids and pink skin. Boil them for about 30 minutes in hot water with celery, carrot and onion for. Keep apart the cooking water.In a large saucepan, place some butter and fine minced leek and let it brown it for some minutes at moderate flame. Add a glass of dry White wine and let it simmer for a while. Add dairy cream and 3dl of squid cooking water and let it thicken for a couple of minutes.In the meanwhile, cut the red turnip into thin slices and place it on a dish. In the center, place the squids and cover them with the leek sauce cream.Serve it hot.
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