Puree de Navets

Ingredients

• Twelve large Turnips
• Five ounces of Butter
• One ounce of Castor Sugar
• Two quarts of White Stock
• Half a pint of Cream
• A little grated Nutmeg

Method

1. 1

   Peel and slice turnips, put into a stewpan with butter and sugar, taking care not to brown.

2. 2

   Add stock and simmer for three-quarters of an hour; strain and rub turnips through a hair-sieve.

3. 3

   Boil stock, skim, add passed turnips, cream, and butter; stir well, boil up once and serve.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 8. The excerpt below is the record exactly as published.

Puree de Navets, Ingredients. Twelve large Turnips. Five ounces of Butter. One ounce of Castor Sugar. Two quarts of White Stock. Half a pint of Cream. A little grated Nutmeg

Cook this with the app: pantry check, scaling, and the assistant.