Turnip Puree a la Creme

Ingredients

• a dozen small turnips
• 2 oz. of butter
• enough white stock to cover
• a bouquet of parsley
• salt
• pepper
• grated nutmeg
• 2 or 3 tablespoonsful of cream

Method

1. 1

   Peel, slice, and mince turnips, blanch and drain.

2. 2

   Fry in butter without coloring, add stock and parsley, cook until tender, drain, remove parsley, pass through a sieve, reheat with butter, sugar, season, and add cream.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 98. The excerpt below is the record exactly as published.

Turnip Puree a la Creme. Peel, slice, and mince a dozen small turnips, blanch and drain them. Place in a saucepan with about 2 oz. of butter ; fry for a few minutes without colour- ing ; then add enough white stock to cover and a bouquet of parsley. Cook till quite tender, then drain, and take out the parsley. Pass the turnips through a sieve, reheat the puree in the saucepan with a piece of butter, a pinch of castor sugar ; season with salt, pepper, and grated nutmeg. If the puree is too liquid, reduce it. Finally add 2 or 3 tablespoonsful of cream

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