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Punchnep
- To serve
four
- Difficulty
Easy
Published 1978
This is a Welsh dish combining potatoes and turnips to make a lovely buttery purée dotted with pools of hot cream.
Ingredients
450 g 1 lb 450 g 1
Method
Boil the peeled potatoes and turnips in separate saucepans - this is essential to obtain the authentic flavour. Drain and mash each vegetable separately with 25 g (1 oz) of butter. Now combine the two purées, season with salt and freshly ground pepper and beat thoroughly until you have a light soft mixture. Pile it up into a heated dish, stick the handle of a wooden spoon or a finger into the p
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