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2 packed cups peeled, shredded turnips (about 1 pound)
2 tablespoons + 1/4 cup melted butter, divided use
1 cup half-and-half (whole milk may be substituted)
1 large egg
1/2 teaspoon kosher salt
1 cup all-purpose flour
Garnish:
Sour cream (optional)
Minced fresh chervil (optional)
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1st Keep
 jenebean
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