1 Rutabaga / Turnip / Swede or whatever you call that purple skinned, golden fleshed, root vegetable that matures in our gardens in the autumn. Peel it and chop it into pieces that are no more than 1 cm thick. They can be slices or strips or whatever shape you choose.
1 Lemon grass stalk, split in half.
Some Leeks are optional
Put the Turnip pieces and the lemon grass into a heavy saucepan with enough white wine to just cover them. Add a little ground pepper and poach them, covered, at a low heat for about 15 minutes.
Add the whole leeks, if desired, (they were very tasty and undoubtedly contributed to the overall flavour,) and continue to poach for another 5 minutes until the vegetables are just tender.
Discard the Lemongrass pieces and serve immediately.