vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Puree of Turnips (Navets pures) a la Breta
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 416. The excerpt below is the record exactly as published.
Puree of Turnips ( Navets pures ) a la Breta Peel and cut in large pieces [if the turnip is small cut in four; if large, cut in six to eight pieces]. Put on stove in water (sufficient to cover it) with some salt; cook — covered — from one to one and a half hours; drain off the water, put in a strainer, mash them through. Add to each cup turnip one tablespoon butter, season with pepper
Cook this with the app: pantry check, scaling, and the assistant.