Puree of turnips

Yield: 4 Servings

Measure Ingredient
1 -(up to)
1¼ pounds Turnips; cut in 1-inch chunks
1 Potato; peeled, cut into 1/2 inch chunks
½ teaspoon Salt
¼ teaspoon White pepper
½ cup Whipping cream
2 tablespoons Butter

Place the turnips & potato in a saucepan. Cover with water, sprinkle with the salt, and simmer until the vegetables are tender, about 25 minutes.

Drain the vegetables and mash well. Return to the saucepan. Add the pepper, cream and butter. Stir to combine and heat gently until the butter melts.

Serve hot.

FROGGY'S

GREEN BAY ROAD, CHICAGO

POUILLY-FUISSE

From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .

Similar recipes