Puree of Turnips

Ingredients

• the turnips
• a lump of butter
• pepper
• salt
• some stock
• a little cream
• a little potato flour

Method

1. 1

   Cut the turnips into slices, boil for a few minutes, drain.

2. 2

   Put in a saucepan with butter, pepper, salt, and stock; simmer until done.

3. 3

   Pass through a sieve, return to heat, add cream or butter, and serve hot.

4. 4

   If too liquid, add potato flour and simmer.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 26. The excerpt below is the record exactly as published.

xiree of Turnips. Cut the turnips into slices, boil them for a few minutes, drain them ; put them in a saucepan, with a lump of butter, pepper, salt, and some stock ; simmer slowly until done. When cooked, pass through a sieve ; put them back on the fire, add a little cream or butter, and serve up hot. If the puree should be too liquid, add a little potato fiour

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