Purée of Turnips

Ingredients

• eight large turnips
• a gill of veal broth or some good gravy
• a piece of sugar
• two slices of crumb of bread
• half a pint of Béchamel sauce
• half a gill of hot gravy
• an ounce of butter

Method

1. 1

   Fry blanched turnips in butter, add broth, sugar, and bread.

2. 2

   Boil, skim, pound, return to stewpan with Béchamel sauce, stir, boil, sieve, and add hot gravy and butter before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 49. The excerpt below is the record exactly as published.

half a pint of Bechamel sauce or good gravy, and a piece of sugar, mix well, set to the boil, and serve. 2SS. PUR^E OF DRY PEAS. Soak in plenty of water a quart of dry peas for about ten hours, strain off the water in which the peas have soaked, boil them as in No. 232, but with less salt, add a " bouquet garni," a piece of sugar, pepper, grated nutmeg, and a slice of the crumb of bread. When well cooked, strain off the water, throw the " bouquet " away, pound the peas and bread in a mortar, return the pur^ to the stewpan on the fire, add a gill of Espagnole sauce ; stir and mix well, set to the boil, pass through a sieve in the usual way, and serve. 284. PUR^E OF LENTILS. Proceed for this purfe exactly as for the pur^e of dry peas. 286. PURJ^E OF TURNIPS. Fry in butter eight large turnips, cut in small slices, after having been blanched in the usual way for five minutes ; then add a gill of veal broth or some good gravy, a piece of sugar, and two slices of crumb of bread, boil gently till well cooked, skim it carefully, and pound it in a mortar ; return the puree to the stewpan with half a pint of B^hamel sauce ; stir well, and boil, then pass it through a sieve into the stewpan, and just before serving add half a gill of hot gravy with an ounce of butter

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