vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Turnip Puree (Puree de Navets)
From Cookery for every household, 1914
Serves 4
Can be served as a vegetable or as a garnish.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 266. The excerpt below is the record exactly as published.
Turnip Puree (Puree de Navets) 1 lb. white turnips. | lb. cooked potatoes. Salt, pepper. 1 to 2 oz. butter. A little milk. A pinch of sugar.
Cook this with the app: pantry check, scaling, and the assistant.