- 12 Squids
- 1 Red Turnip
- 1 Onion
- 1/2 Carrot
- 1/2 Stick of Celery
- 3 dl Dairy cream
- 1 Medium leek
- 1 Glass of dry white wine
- 1 Spoon of butter
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.