- 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
Turnip puree
Ingredients
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.
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