Turnip puree

Alexander Wood

Alexander Wood

24th February 2011

Turnip puree

makes 50 x 40gm portions

Ingredients

  • 3.2kg LARGE WHOLE TURNIPS - PEELED THEN SLICED 1/2cm THICK ON MANDOLINE
  • 4 cloves SMOKED GARLIC - OR OTHER, SLICED
  • 1 tablespon CASTOR SUGAR
  • 3 tablespoon SALT
  • SUFFICIENT DOUBLE CREAM TO COVER SLICED TURNIPS
  • 1 cup PLAIN MASHED POTATO - OPTIONAL

Method

PLACE SLICED TURNIPS INTO A WIDE BOTTOMED SAUCEPAN, TOGETHER WITH THE OTHER INGREDINETS, MAKE SURE THE DOUBLE CREAM ONLY JUST COVERS THE SLICED TURNIPS, COVER WITH A CARTOUCHE.
PLACE A COLANDER OVER A BOWL
BEING TO A GENTLE SIMMER, THEN COOK FOR APPROX 20 MINUTES UNTIL THE TURNIPS ARE WELL COOKED, THEN DRAIN ENTIRE CONTENTS OF PAN INTO A COLANDER, RESERVE THE DRAINED DREAM FOR MAKING SOUPS OR OTHER USES.
WHILST STILL WARM, BUT WELL DRAINED, PLACE TURNIP INTO A CFOOD PROCESSOR TOGETHER WITH THE POTATO MASH IF USING, CHOP UNTIL QUITE FINE THEN SCRAPE THROUGH A TAMBORINE SIEVE. HANG IF NECESSARY TO DRAIN OFF MORE LIQUID.
REFIGERATE UNTIL REQUIRED. - REHEAT IN MICROWAVE OR WITH A SMALL AMOUNT OF BUTTER IN A SAUCEPAN.
SEASON TO TASTE WITH SALT AND MILLED WHITE PEPPER. QUENELLE OR USE AS A SOFTER PUREE IF DESIRED.